Chile Lime Adobo Chicken Lumpias
Prep time: 25 min | Cook time: 7 min | Yields: 6
1 lb Skinless, boneless chicken breast
2 tsp Garlic, chopped fine
1 Tbsp Onion, chopped fine
1 Tbsp Green onion, chopped fine
2 Tbsp Celery, diced fine
¼ cup Green or napa cabbage, shredded
2 Tbsp Chile Lime Adobo Seasoning
2 tsp Ginger, chopped fine
1 Tbsp vegetable oil
1 tsp Kosher salt
2 each Egg white
6 each Lumpia wrappers
Oil for deep frying
Cut the chicken into small diced pieces.
In a medium skillet, heat the vegetable oil to medium heat. Add the garlic, celery, ginger and onion, sweat for 2 minutes, then add the chicken. Lower the heat and cook for 5 minutes. Add the napa cabbage, green onion and chile lime adobo seasoning. Season with kosher salt. Cook for another 5 minutes, until chicken is cooked through. Chill thoroughly. Puree one third of the chilled mix, and add back to the remaining. Mix well.
Brush the egg white onto each one of the lumpia wrappers. Place the chicken filling in one corner of each of the lumpia wrappers. Roll the lumpias in an egg roll fashion. Freeze for one hour.
Heat the frying oil in a dutch oven or deep fryer to 350F. Fry the lumpias until golden brown and crispy.