Kain Tayo: Air Fried Lumpia
Ingredients (This will make approximately 15 lumpia)1 bag of chop suey mix (consists of bean sprouts and cabbage)
1 pack of ground chicken or turkey*
Spinach leaves (amount depends on how much you like spinach)
1 large carrot
1 white onion
1 zucchini
1 clove of garlic
Japanese vinegar
Seasonings
Pepper
Oyster sauce
Lumpia wrappers (if frozen, defrost before cooking)
Small bowl of water (for wrapping)
Olive Oil
*Remove for a vegetarian alternative
Coat w oil for golden
390 for 10 min
Garlic and vinegar good
Directions
First, pre-heat your air fryer to the ‘bake’ setting at 400˚F.
Filling:
Wash and peel the carrot and cut into strips around 1-2 inches long
Cut the zucchini into strips around 1-2 inches long
Finely dice the onion and garlic
Add 1 tsp of oil into a pan and cook the ground chicken/turkey about ½ the way finished. Decant the oil from the pan.
Add the cut veggies (carrot, zucchini, onion, and garlic) into the pan along with the chop suey mix, while adding the spinach last.
Add in ___ of oyster sauce and thoroughly cook the meat and vegetables
Let the filling cool for around 10 minutes
Wrapping:
Take the lumpia wrappers and arrange them in a diamond shape facing you
Using a spoon, add around 2 scoops of filling to the bottom corner of the diamond
Gently roll the wrapper up from the bottom of the diamond up ¾ to the top
Before finishing the roll, wet your fingers and trace the outline of the remaining top edges of the diamond–this will hold the wrapper together
Finish rolling the wrapper, making sure to careful
Air-Frying and Dipping Sauce Creation:
Take the rolled lumpia and brush with a light coat of olive oil
The air-fryer should be heated to 400˚F by now, so place around 4-5 lumpia into the fryer and cook for 5 minutes on each side, or until an even golden brown.
While the lumpia is cooking, take a clove of garlic and mince finely.
Combine the garlic with around 3 tsp of Japanese vinegar to create the sauce
Enjoy!
