Uncle Rey's Savory Lumpia

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Step 1

Start by placing the chicken in a small pot and cover it with water. Toss in the carrots, celery, and onion, then bring everything to a boil. Once boiling, lower the heat and let it simmer gently for about an hour and 15 minutes, or until the chicken is tender and starting to come off the bone.

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Step 2

Take the chicken out and set it aside to cool. When you can handle it, shred the meat off the bones. Pop the bones and skin back into the pot, crank up the heat, and bring the broth back to a boil. Let it simmer until it’s reduced by about half, which should take around 10 to 15 minutes.

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Step 3

Strain out the bones and veggies, then return the broth to the pot. Season it with salt and pepper to taste. Add the beans and bean sprouts, and let everything simmer until the beans are nice and tender—around 8 minutes. Stir in the shredded chicken, mix it well, then strain the filling to remove any excess liquid. Let it cool completely before you start wrapping, at least 15 minutes.

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Step 4

To assemble, lay a wrapper flat on your workspace and spoon about 1/4 cup of the filling near the bottom edge. Fold the wrapper over the filling, roll it up once, then tuck in the sides to seal everything in. Keep rolling up until you reach the top, then brush the edge with a little beaten egg and press to seal. Repeat until all the filling is used.

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Step 5

Heat about an inch and a half of vegetable or canola oil in a medium deep pan to 350°F. Fry the lumpia in batches, turning them occasionally, until they’re golden brown and crispy. Drain on paper towels to get rid of any extra oil.

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Step 6

For dipping, mix together soy sauce, vinegar, and minced garlic. Serve alongside your lumpia and enjoy!