Feed Me That logoWhere dinner gets done
previousnext


Title: Maui Onion Eggroll (Lumpia)
Categories: Appetizer Asian
Yield: 14 Servings

8ozChicken breast; boned and skinned
2tbPeanut oil
1tsGinger; minced
1/4cSherry wine
1/4cOyster sauce
1lbOnion; maui, julienned
1/4cShiitake mushrooms; julienned
1/4lbCelery; julienned
1/4lbCarrot; julienned
1/4lbString beans; julienned
1/4lbBean sprouts
1/4lbWatercress
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 on Sep 21, 1997

Recipe by: The Maui Onion Cookbook, Barbara Santos

previousnext