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Title: Maui Onion Eggroll (Lumpia)
Categories: Appetizer Asian
Yield: 14 Servings
| 8 | oz | Chicken breast; boned and skinned |
| 2 | tb | Peanut oil |
| 1 | ts | Ginger; minced |
| 1/4 | c | Sherry wine |
| 1/4 | c | Oyster sauce |
| 1 | lb | Onion; maui, julienned |
| 1/4 | c | Shiitake mushrooms; julienned |
| 1/4 | lb | Celery; julienned |
| 1/4 | lb | Carrot; julienned |
| 1/4 | lb | String beans; julienned |
| 1/4 | lb | Bean sprouts |
| 1/4 | lb | Watercress |
| 14 | Eggroll wrappers; or lumpia |
Julienne, then saute chicken in peanut oil on medium-high heat. Add ginger, garlic, sherry and oyster sauce. Add julienned vegetables and stir-fry until tender. Cool in refrigerator. Place mixture in centers of lumpia wrappers, wrap two opposite sides over filling, then roll loosely. Moisten edges with egg whites. Deep-fry in oil until golden brown.
Makes 14 rolls
Per serving (excluding unknown items): 69 Calories; 3g Fat (41% calories from fat); 4g Protein; 7g Carbohydrate; 10mg Cholesterol; 201mg Sodium
NOTES : Chef Joe Balinbin shows off his extensive knowledge of ethnic
cooking styles at the Kaanapali Beach Hotel. This recipe is a variation of
the Chinese eggroll and Filipino lumpia. Taken from foodwine site 10/97.
Sent to Lu, TNT. The Maui Onion Cookbook by Barbara Santos Cover design:
Marlene McLoghlin Celestial Arts Publishing $5.95, paper, 96 pages
Publication Date: August 5, 1996 ISBN: 0-89087-802-1 Reprinted with
permission Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft
Recipe by: The Maui Onion Cookbook, Barbara Santos
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