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Recipes Nugget Markets Signature Recipes

Honey Cashew Chicken Lumpia with Honey Dipping Sauce

Prep time
1 hour, plus 2–4 hours marinating PT4H
Cook time
15–20 minutes PT20M
Yield
12 lumpia
Difficulty
2 out of 5 on the difficulty scale
Honey Cashew Chicken Lumpia Nugget Markets signature recipes

These sweet and savory deep-fried spring rolls are even more delicious with a homemade dipping sauce that can be made a day ahead.

Ingredients

Honey Dipping Sauce:

  • ½ cup honey
  • 3 tablespoons rice vinegar
  • 2 tablespoons thin-sliced scallions
  • 4 teaspoons soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon minced ginger
  • ½ teaspoon chili flakes
  • ½ teaspoon fish sauce

Honey Chicken:

  • 2 boneless skinless chicken thighs
  • ½ cup soy sauce
  • 6 tablespoons honey
  • ½ tablespoon minced ginger
  • 1 teaspoon minced garlic

Filling:

  • ¼ cup chopped scallions
  • ¼ cup cashews, toasted and chopped
  • ¼ cup bok choy stems, brunoise
  • ¼ cup carrot, brunoise
  • 2 tablespoons chopped cilantro
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic

Lumpia:

  • 12 lumpia wrappers
  • 1 egg, whipped
  • Oil, for frying

Preparation

To make the sauce, mix all ingredients in a work bowl. Refrigerate until ready to use.

To prepare the chicken, combine chicken thighs and all the ingredients for the marinade in a work bowl. Mix to combine and then refrigerate for 2–4 hours.

When ready to cook, heat a grill to medium heat. Remove chicken thighs from marinade and discard marinade. Grill chicken thighs for 5–6 minutes per side, turning regularly to avoid burning, to a minimum internal temperature of 165°F. Remove from grill and cool to room temperature. When cool, small-dice chicken and combine with all other filling ingredients.

Lay lumpia wrappers flat on a work surface with the corner facing you. Brush the top 2 edges with egg wash. Place about 2 tablespoons of filling in a strip on the bottom ⅓ of the wrapper. Lift the corner of the wrapper over the filling and then pull back gently to tighten. Roll over once and then fold the outside corners in towards the middle to create an envelope. Continue rolling towards the top point until the lumpia roll is formed. Make sure that the edges are sealed and reserve. Repeat process until all filling has been used.

Heat oil to 350°F. Deep-fry lumpia until golden brown, about 2 minutes, turning as needed for even browning. Remove from oil and drain on a paper towel. Serve hot with dipping sauce. 

Techniques used in this recipe:

brunoise
brunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.