Directions

• Heat oil in a wok on medium heat, then add and sauté onions and garlic for 3-4 minutes
• Add chicken, 2 tsp Sazon seasoning, 2 tbsp of soy sauce, and sauté for 3-4 minutes
• Add ½ cup of chicken broth and carrots; stir, cover and steam for 5 minutes
• Add another ½ cup of chicken broth, green beans, and celery; stir, cover, and steam for 5 minutes
• Add cabbage and ½ cup of soy sauce; stir, cover, and steam for 5 minutes
• Carefully separate the lumpia wrappers out of the package carefully, keep them moist with damp cloth napkins; separate them all, one by one, and set them in a stack between the napkins
• Crack the egg into a small bowl and beat until blended well
• In a single wrapper, place about 2 tbsp vegetable mix in a line on one side of the wrapper
• Fold over the smaller end and roll tightly once or twice, then fold in sides of the wrapper and continue rolling until about an inch is left at the end of the roll
• Use your fingers (or a small spoon) to spread the beaten egg on the remaining space, then roll over, and hold for 5-8 seconds
• Repeat steps 8-10 until all the wrappers have been rolled
• Heat vegetable oil, then add the lumpia, and turn occasionally with tongs until they are golden brown and cooked all the way through