Philippine Chicken Adobo Lumpia
, Makes 18
Crisp, cigar-shaped fried rolls stuffed with shredded vinegar-and-soy braised chicken adobo, served with a tangy dipping sauce.
| Extra virgin olive oil | Season & sear chicken | Add remaining adobo ingredients | Simmer covered 1 hr, shred | Fill, roll & seal with egg | Fry 350°F / 175°C, 1-2 min | Serve lumpia with sauce |
| 900 g boneless skinless chicken thighs | ||||||
| Kosher salt | ||||||
| Freshly ground black pepper | ||||||
| 1 bunch scallions, whites only, roughly chopped | ||||||
| 1 medium head garlic, cloves peeled | ||||||
| 360 ml white vinegar | ||||||
| 60 ml water | ||||||
| 6 bay leaves | ||||||
| 60 ml soy sauce | ||||||
| 50 g brown sugar (optional) | ||||||
| 1 package (18) egg roll wrappers | ||||||
| 1 egg, beaten | ||||||
| Vegetable oil for frying | ||||||
| 80 ml apple cider vinegar (for the dipping sauce) | Whisk dipping sauce | |||||
| 3 tbsp soy sauce (for the dipping sauce) | ||||||
| 2 tbsp balsamic vinegar (for the dipping sauce) | ||||||
| 2 tbsp sugar (for the dipping sauce) | ||||||
| 1/4 tsp garlic powder (for the dipping sauce) | ||||||
| 1 red Thai chile, stemmed, thinly sliced (for the dipping sauce) | ||||||
| 1 scallion, thinly sliced (for the dipping sauce) |
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