1 pound ground chicken breast
½ pound baby spinach, washed and spun dried, chopped small, 1 cup of whole spinach leaves reserved for plating
1 cup shredded carrots
1 pint pesto
1 package lumpia wrappers
1 egg and 1 tablespoons water for egg wash
Juice and zest of 1 lemon
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 ¾ 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 springrolls 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 springroll halves.