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Southwestern Lumpia

Submitted by Easton Dowdy:
Submitted by Easton Dowdy:

Ingredients

• 2 count - - -4 oz. Chicken Breast (Cooked and Diced)
• 2 Tbsp - - - Vegetable Oil
• 1 count - - - Red Bell Pepper(diced)
• ¼ Cup - - - Yellow Onion (minced)
• 1 Clove - - - Garlic (minced)
• 2 Cups - - - Frozen Spinach
• 1½ Cups - - - Pepper Jack Cheese (grated)
• ½ Cup - - - Frozen Corn
• ¾ Cup - - - Black Beans
• 1¼ Tbsp - - - Cumin
• 1½ Tbsp - - - Chili Powder
• 1 teaspoon - - - Black Pepper
• 1½ teaspoon - - - Harissa Powder
• 1 pack - - - Lumpia or Springroll wrapper
• 2 Tbsp - - - Flour
• 4 Tbsp - - - Water
• 2 qt. - - - Vegetable oil or Shortening for frying

Nutritional information

No nutrition information available

Instructions

1. Set Medium skillet to medium-high heat and add the 2 Tbsp oil
2. When oil is hot add the bell pepper and onion and sweat them
3. Add garlic and caramelize all the veggies
4. Add the spinach and cook it down until it is no longer releasing moisture
5. Add cheese, corn, and black beans. Season with all seasonings, then salt to taste.
6. Add Chicken and stir to form cheesy puree
7. Remove from heat and cool for a few minutes until manageable
8. Make a slurry/glue with the water and flour
9. Roll spring rolls with about 2 ½ Tbsp of the puree in each roll. Seal with the flour glue.
10. Fry at 325 fahrenheit until golden brown (about 3 min)