8 ounces room temperature cream cheese
1 teaspoon chopped chives
1 teaspoon sweet chili sauce
1/2 teaspoon honey
1/4 teaspoon black pepper
1 pound jumbo lump crab meat
1 cup of oil for frying
lumpia wrappers (NOT eggroll wrappers)
1 egg + 1 tablespoon water for egg wash
To the softened cream cheese add chives, sweet chili sauce, honey and black pepper. Mix really well together.
Gently fold in the crab meat so as to not break it up too much.
Lay out your lumpia wrapper on a flat surface and spoon in about a tablespoon of the cream cheese filling to the top part of your wrapper. Fold over the top part of the wrapper, then fold in each side. Now rolling the wrapper tightly and seal the ends with eggs wash.
Heat the oil in a smaller pan, so that you can deep fry the lumpia’s.
Oil should be between 340 and 350. Or if you stick a wooden spoon handle into the oil, it should have a gentle bubble. Then you oil is ready.
Fry on each side for 3-4 minutes. Drain on paper towels or wire rack.
Serve with a sweet chili dipping sauce. The same one you used in the filling.