TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
Remove with a slotted spoon
and drain on paper towels.
Chicken &
Mango Lumpia -
Spring Rolls
Makes 12 large spring rolls,
or 18 – 24 small ones, this
depends on the size of your
wrappers
Ingredients
1/2 pound of grilled,
boneless, skinless chicken
that was brushed lightly
with hoisin or duck sauce,
before being cooked, cut into
strips of hand shredded.
3 fresh mushrooms
1/2 cup fresh ripe mango cut
into chunks
2 - 3 Tbsp of Mayonnaise
Salt & Pepper to taste
1/2 teaspoon granulated
sugar
A few drops sesame oil, to
taste
2 tablespoons oil for stirfrying,
or as needed
12 spring roll wrappers
1 lightly beaten egg, or 2
tablespoons cornstarch
mixed with 1
tablespoon water
3 cups oil for deep-frying
Preparation
Season the mayonnaise to
taste with salt and pepper,
add the sesame oil and
chicken and mango to the
mixture, stirring well to coat
and combine. Gently fry the
mushrooms until just
coloured. Cut into fine
strips. Once cool stir into the
mixture.
Pre-heat the oil for deepfrying
to 360 degrees
Fahrenheit while preparing
the spring rolls.
Lay a spring roll wrapper in
front of you so that it forms
a diamond shape. Use your
index finger to wet all the
edges with the beaten egg or
cornstarch/water paste.
Place approximately 2
tablespoons of filling near
the bottom. Roll over once,
tuck in the sides, and then
continue rolling. Seal the
top.
Deep-fry the spring rolls in 3
to 4 batches, cooking until
they are golden brown and
crispy (about 3 minutes).
Remove with a slotted spoon
and drain on paper towels.
Allow to cool slightly and
serve with Sweet Chilli
Dipping Sauce.
Chicken and
Pork Gyoza with
Honey Sesame
Dipping Sauce
Will make up to 3 dozen
These pan-fried Pot stickers
are the perfect start to any
meal. Our version combines
chicken and pork for double
the flavor.
Ingredients for the filling
Tang’s Kitchen Filipino recip e-book Page 34