WHAT YOU'LL NEED
- 500 g. ground chicken
- 1 pc. small onion, diced
- ⅛ cup wansoy leaves
- 2 tbsp. Knorr Liquid Seasoning
- 1 pc. raw egg, slightly beaten
- ½ pack Knorr Complete Recipe Mix Ginataang Gulay
- ¼ cup flour
- pepper, to taste
- 6-8 pcs. lumpia wrapper
- 6-8 pcs. green sili haba
- cooking oil for frying
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
25.4g
Energy (kJ)
1100kJ
Energy (kcal)
263kcal
Carbohydrate incl. fibre (g)
13.6g
Carbohydrate excl. fibre (g)
12.9g
Sugar (g)
0.8g
Fibre (g)
0.7g
Fat (g)
11.7g
Saturated fat (g)
3.4g
Unsaturated fat (g)
7.3g
Monounsaturated fat (g)
5.1g
Polyunsaturated fat (g)
2.2g
Trans fat (g)
0.1g
Cholesterol (mg)
161mg
Sodium (mg)
97mg
Salt (g)
0.24g
Vitamin A (IU)
79IU
Vitamin C (mg)
1.2mg
Calcium (mg)
22mg
Iron (mg)
1.50mg
Potassium (mg)
714mg
Total
101.7g
4398kJ
1052kcal
54.5g
51.6g
3.1g
2.9g
46.7g
13.4g
29.1g
20.2g
8.9g
0.3g
646mg
386mg
0.97g
317IU
4.7mg
88mg
6.02mg
2854mg
Let's Get Cooking
- 1 Begin by mixing the chicken with onion, wansoy, egg and flour. Then, flavour the mixture with pepper, Knorr Liquid Seasoning and Knorr Complete Recipe Mix Ginataang Gulay. Since the chicken is raw and this is going to be the filling inside the lumpia, you need to cook this first. Take note that lumpia wrapper is thin and cooks quickly. There’s a tendency that the wrapper will cook while the filling will remain raw. So, just to be safe, cook the mixture in a hot pan with a little bit of oil, and sauté this until the chicken is cooked through. There, at least you need not worry of serving raw lumpia.
- 2 When the mixture is cool enough to handle, divide this into 6 to 8 fillings. Place the filling in the lumpia wrapper while topping it with a piece of siling haba. Roll the wrapper and do the same for the rest before frying them in hot oil until brown.
- 3 You will surely eat more rice when you serve this hot and spicy Chicken Curry Lumpia. It sure has a unique and delicious kick to it!