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Lumpia are super easy to make (filipino version), and I love the chili vinegar sauce!
Well, I need to work on my technique - they weren't pretty, but I still ate 5 of them, so they couldn't have been too bad :-)
I used cooked/diced chicken breast, shredded cabbage, bean sprouts, frozen snow peas, with extra flavors of minced garlic, chopped onion, kimchi, sambal manis, and semi-sweet soy sauce - the stir-fry was great.
The loempia part I messed up a little bit... first I was overfilling them... then I was stacking them on a plate after filling them, and they all stuck together! I mangled them a bit getting them apart but got them onto a cookie sheet greased with a bit of avocado oil and brushed the tops with a little more avocado oil before baking at 375F for 15 minutes - the filling was still warm from the wok when they went into the oven :-).
Like I said, I need to work on my loempia technique, but, they tasted good and with all those veggies were still quite light. It was 16oz of chicken breast with about 40oz of veggies that went into the stir fry.
If anyone is interested, I used these Nasoya egg roll wraps because they were right at my regular supermarket, but I think they probably have all kinds of Asian brands at Asian grocery markets. https://www.nasoya.com/products/egg-roll-wraps/
Two chicken/cheese taquitos, chips/dip (refried beans w/picante sauce), lemonade
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