This vegetarian dish from the Philippines is also well known among non vegetarians.  The recipe below has flaked chicken breast and chicken powder to give it more flavor.  This recipe calls for frying, but it can also be eaten as a wrap.  If you do opt for the non fried version, put iceberg or romaine lettuce leaves on top of lumpia wrappers and place a tablespoon of filling on top and simply roll.




Ingredients:

2 cups ubod (palm heart), cut into thin strips
1 chicken breast, boiled and flaked
3 cloves garlic, chopped
1 small red onion, chopped
1 small white onion, chopped
Dash of chicken powder
Salt and pepper to taste
Lumpia (spring roll) wrappers
Cooking oil for stir frying
Cooking oil for deep frying
cornstarch diluted in water

Heat oil in pan. Saute’ onion and garlic until onion is translucent and garlic is golden brown. Add in the ubod. Next, add in the chicken. Season with chicken powder, salt and pepper. Stir fry until ubod is cooked. It should be tender but still has a bit of crunch. Allow to cool.

Lay out one lumpia wrapper on a plate. Place two tablespoons of the filling mixture on one end of the wrapper. Fold flap over the filling and fold the left and right sides in. roll until you reach the end of the wrapper. Seal the end with cornstarch diluted in water.

Deep fry in cooking oil until golden brown. Drain on paper towels before serving. Serve warm or at room temperature with vinegar and crushed garlic.




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