INGREDIENTS
2 tablespoons oil
1/2 medium onion, minced
1 stalk celery, minced
2 garlic cloves, minced
2 chicken bouillon cubes
1/4 teaspoon pepper
1 small tomato, cut into thin strips
1 1/2 cups cooked chicken, finely chopped
1/4 teaspoon salt
6 large fresh mushrooms
1 cup French style green bean (frozen or fresh)
1/2 small cabbage, shredded
18 egg roll wraps
oil (for frying)
DIRECTIONS
- In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes.
- Add chicken. Do not add water. Cook for 5 minutes, until heated through.
- Add salt, mushrooms, and green beans. Saute 5 minutes.
- Add cabbage. Stir well and saute 1 minute. Set aside to cool.
- Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square).
- Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper.
- Fold bottom point up, and then side points into the middle.
- Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder.
- Continue for the other 17 wrappers.
- Fry lumpia in several inches of oil heated to 375 degrees F for 4-5 minutes, or until golden brown. Remove from oil and drain on paper towels.
