Pesto Chicken And Spinach Spring Rolls

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   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)

* Per serving · 4 servings · Values may vary.

No additional tips available.