If you are having trouble making your Chicken Lumpia uniform in size and shape, I’ll share with you a simple trick — It’s a game-changer! Let’s make the tastiest Chicken Lumpia or beloved Filipino Spring Rolls!
Chicken Lumpia Recipe
Serves: 36
Prep time: 1 hour
Cook time: 20 minutes
For the Lumpia:
1 ½ pounds ground chicken, or replace with pork
1 large carrot, minced
1 medium yellow onion, minced
3 garlic cloves, minced
2 stalks scallions, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oyster sauce
2 large eggs, separated
36 pieces spring roll wrappers
4 cups oil, for frying
Chicken Lumpia Instructions
To combine the filling:
- In a mixing bowl, combine the ground chicken, carrot, yellow onion, garlic, scallions, salt, black pepper, oyster sauce, and 1 large egg. (The egg serves a dual purpose: it makes the filling tender and helps to bind everything together.)
- Use your hands or a spatula to mix everything thoroughly until the mixture is uniform and well combined.
To assemble the lumpia:
- Place a pastry bag in a glass, scoop the filling inside, and tie up the opening. Cut open the tip. (With this simple trick, all our lumpia will be uniform in size and shape. It’s incredibly quick, easy, and no mess at all!)
- In a small bowl, beat another egg, for sealing the wrappers.
- Lay a spring roll wrapper flat with a corner pointing toward you, so that it looks like a diamond. Squeeze a horizontal line of filling across the wrapper.
- First, fold the bottom corner up. Then, fold the left corner toward the center, followed by the right corner. Continue rolling up until the top of the wrapper is left. Brush the beaten egg over the top of the wrapper and roll it up all the way.
- Repeat with the remaining wrappers and filling.
To fry the lumpia:
- In a large pot over high heat, pour in the oil, and heat it to 325°F or 163°C.
- Carefully add the chicken lumpia, a few at a time. Deep fry until golden brown for about 5 minutes, and turn them frequently so that they brown evenly.
- Remove and drain on a paper towel-lined plate. Repeat with the remaining lumpia.
- Serve with my homemade sweet chili sauce.
