Homemade chicken and vegetable loempias

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

These crisp homemade loempias are filled with chicken, leek, courgette, baby corn and bean sprouts, so they feel lighter and fresher than the usual takeaway version.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Spring roll wrappers – 20
• Chicken breasts – 2
• Leek – 1
• Courgette – 0.5
• Baby corn – 8
• Bean sprouts – 200 g
• Spring onions – 2
• Sesame oil – 1 splash
• Soy sauce – 1 splash
• Lime – 0.5
• Black pepper – to taste
• Egg yolk – 1
• Chicken stock – 2 l

Method

1. Poach the chicken in the stock until cooked through, lift it out and shred or chop it finely.
2. Slice the leek, courgette, baby corn and spring onions and stir-fry them briefly with the bean sprouts so the vegetables stay lively and not soggy.
3. Fold in the chicken and season the filling with sesame oil, soy sauce, lime juice and black pepper. Let the mixture cool and drain off any excess moisture.
4. Spoon the filling onto the wrappers, seal the edges with egg yolk and fry at 180°C until the loempias are deeply golden and crisp.