Chicken Vegetable Lumpiang Shanghai

 


This is my children favorite Filipino food. I sometimes substitute cooked flaked tilapia meat and added some tofu.Serve with store bought sweet and sour sauce or my husband favorite sauce vinegar with sili and soy sauce.

2- skinless chicken breast( seasoned with salt and pepper and cooked in water )shredded
1c. shredded cabbage, 1/2 c. fresh greenbeans cut thinly
2 - carrots minced
1- bunch of green onions chopped
1- clove garlic minced
1-small onions chopped
1- small tofu squares crumbled
soy sauce and pepper to taste
1- bag of lumpia wrapper(Found in the frozen section of any Asian store)
1T. oil and more for frying

1. In a wok heat oil and add minced garlic and onions until fragrant.
2. Use a food processor and pulse veggies for a seconds and add it to the hot wok, then add the the crumbled tofu and cooked shredded chicken breast.Add soy sauce,pepper.Let it cook  about 5-6 minutes.Set aside to cool down a bit.
3. Wipe the same wok with paper towels and add enough oil  about 1/2c.heat in a medium heat.While the oil is warming wrap the egg rolls by placing a tablespoon of  cooled filling in one of the corner of the eggroll wrapper then fold the sides and seal it with a little water. Fry  until both sides are cripy brown about a minute on both side.Drain excess oil on a paper towel..Serve with store bought sweet and sour or soysauce and vinegar dipping sauce with chili.