Ingredients
1 pound ground chicken breast
1/2 pound baby spinach, washed and spun dried, chopped small, save 1/4 cup per person for plating
1 cup shredded carrots
1 pint pesto
1 package lumpia wrappers
1 egg and 1 tablespoon water for egg wash
1 lemon zest of
Preparation
Preheat a fryer or a stock pot with 3 inches of oil to 350. Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots and 3/4 of the pesto. Mix together. Season and cook a little spoonful to check for seasoning. Layout lumpia wrapper, top with chicken mixture, roll tightly and let rest seam side down. Fry spring rolls until golden brown and delicious, about 6 - 8 minutes and remove to a paper towel-lined plate. Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach season. To serve, plate a small mound of spinach salad and surround with spring roll halves (cut on a steep bias)
