4 large skinless boneless chicken breasts
15 pcs. sliced sweet ham, slice into 4 strips
1 block quick melt cheese, sliced into 1/4″ strips
white pepper powder
lumpia, spring roll wrappers, about 40 pcs.
1/2 cup flour
2 cups bread crumbs
2 1/2 tbsp butter
2 tbsp cornstarch
1 1/2 cup milkCooking Procedure:
Preparing the chicken:
Slice chicken breast into thin slices.Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner.Cut the chicken slices to about 2” X 4”sheets, keep aside.
In a large plate place one piece of lumpia wrapper.Place on top 1 sheet of chicken followed by ham then the cheese strips.Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal.Repeat process with the rest and keep aside.
Dilute the flour with water just enough to form a sauce like batter.
Frying:Heat generous amount of oil in a wok.Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated.Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown.
To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump.In a separate sauce pan heat the milk until it start to boil.Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens.Season with salt and white pepper to taste.
Recipe courtesy of http://www.overseaspinoy.blogspot.com/ .
I followed the cooking direction step by step and is was pretty easy to make. I prepared the roll the night before to save me some time. Really great for parties. I also had the dipping sauce served on the side. Turned out a hit and my Mom asked for the recipe so that just tells me it was really good.
Thank you Overseas Pinoy!