Chicken Lumpia Recipe

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 cloves garlic, 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

1. Combine the filling:

• Mix ground chicken, carrot, onion, garlic, scallions, salt, pepper, oyster sauce, and 1 egg in a bowl until well combined.

2. Assemble the lumpia:

• Place a pastry bag in a glass and fill it with the filling. Tie the opening and cut the tip.
• Lay a spring roll wrapper flat with a corner pointing toward you (diamond shape).
• Squeeze a horizontal line of filling across the wrapper. Fold the bottom corner up, then fold the left corner toward the center, followed by the right corner. Roll tightly until only the top edge remains. Brush beaten egg over the edge and roll to seal. Repeat.

3. Fry the lumpia:

• Heat oil in a large pot to 325°F (163°C). Fry lumpia a few at a time, turning frequently, until golden brown for about 5 minutes. Drain on paper towels. Repeat with the remaining lumpia.

Tips & notes

• The egg in the filling tenderizes the filling and binds the ingredients together.
• Using a pastry bag helps keep the filling portion consistent and speeds up assembly.
• Brush the wrapper edges with beaten egg to ensure a tight seal and prevent leaking while frying.
• Maintain oil temperature to avoid soggy or burnt lumpia.
• Serve immediately with sweet chili sauce or your favorite dipping sauce.