Fresh Spring Lumpia Rolls

Small means perfect sometimes, with this tantalizing miniature party pieces of deep fried Spring Rolls, one crunchy bite and you're gonna wanna keep coming back for more!
Fresh Spring Lumpia Rolls
Small means perfect sometimes, with this tantalizing miniature party pieces of deep fried Spring Rolls, one crunchy bite and you're gonna wanna keep coming back for more!
Cooking Instructions
- 1
SAUCE: Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and let it out to chill.
- 2
FILLING: Slice all veggies and the carrots into Julienne strips, add capsicum, zucchini and spring onions with the minced chicken fillets.
- 3
Soak each lumpia/rice paper sheet in warm water for 1min until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Or deep fry - optional. Cover and cook over simmering water for 5-7mins, or until heated through. If deep fried, on high heat, dip the spring rolls for 2mins and let it out to chill.
- 4
Serve with sauce; garnish with spring onions and rough capsicum if desired.
- 5
Note: Prepare rolls 2hrs, at least, ahead and keep refrigerated. Cook just before serving so it's nice and crisp!
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