Chicken and cabbage loempias

Name: Chicken and cabbage loempias
Prep time: 60 min
Total time: 60 min
Yield: 15 people
Cuisine: Asian
Ingredients: 4 cloves For the wrappers: Garlic; 2 Maggi cubes; 1 pinch Black pepper; 3 Eggs; 500 g Flour; as needed Water; 3 tbsp Sunflower oil; 500 g For the filling: Boneless chicken thighs; 3 Maggi cubes; 1 small Pointed cabbage; 1 large Onion; 3 cloves Garlic; 3 tbsp Olive oil; 1 tsp Black pepper; 2 tbsp Tomato ketchup; 250 g Bean sprouts; 1 tbsp Flour

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A fuller loempia recipe with homemade wrappers, savoury chicken filling and plenty of cabbage and bean sprouts for that classic street-food bite.

Serves: 15 people

Preparation time: 60 min

Ingredients

For the wrappers: Garlic – 4 cloves
Maggi cubes – 2
Black pepper – 1 pinch
Eggs – 3
Flour – 500 g
Water – as needed
Sunflower oil – 3 tbsp
For the filling: Boneless chicken thighs – 500 g
Maggi cubes – 3
Pointed cabbage – 1 small
Onion – 1 large
Garlic – 3 cloves
Olive oil – 3 tbsp
Black pepper – 1 tsp
Tomato ketchup – 2 tbsp
Bean sprouts – 250 g
Flour – 1 tbsp

Method

1. Make a thin batter from flour, eggs, water, oil, garlic and seasoning and cook very thin wrapper sheets in a lightly greased pan.
2. Chop the chicken, pointed cabbage, onion and garlic. Fry the chicken first, then cook the vegetables until softened but not mushy.
3. Stir in the ketchup, bean sprouts and a little flour so the filling binds lightly. Cool the filling completely before rolling.
4. Fill each wrapper, roll tightly and fry until evenly browned and shatteringly crisp.