Chicken Lumpia Recipe

These Chicken Lumpia are crispy and golden on the outside with a juicy, savory chicken and vegetable filling inside. They’re one of those appetizers that are nearly impossible to stop eating once they’re freshly fried!

One of the challenges with homemade lumpia is getting every roll similar in size and shape. If you’re scooping the filling onto each wrapper with a spoon, some inevitably end up bigger than others. That’s why I use one of my favorite shortcuts: a pastry bag.

Simply pipe a line of filling across each wrapper, fold, roll, and seal. It’s faster, less messy, and makes it much easier to portion the filling evenly. Once you try it, you might never go back to spooning the filling again!

And if you’re planning ahead, Chicken Lumpia freezes beautifully. Make a big batch, freeze the uncooked rolls, and you’ll have homemade lumpia ready whenever the craving hits.

What Is Chicken Lumpia?

Chicken lumpia is a Filipino-style spring roll filled with seasoned ground chicken and vegetables, wrapped in a thin spring roll wrapper, and fried until golden and crispy.

This recipe is inspired by Lumpiang Shanghai, one of the most popular varieties of Filipino lumpia. Lumpiang Shanghai traditionally features a savory ground-meat filling, often pork, along with vegetables and seasonings.

For my version, I use ground chicken, carrots, onion, garlic, and scallions, seasoned simply with oyster sauce, salt, and black pepper.

The rolls are thinner than many Chinese-style spring rolls, giving you that wonderful ratio of crispy wrapper to juicy filling.

If you’d like to try the pork version too, check out my Filipino Pork Lumpia Recipe.

The Trick for Making Evenly Sized Lumpia

If you’ve ever made dozens of lumpia at once, you know how easy it is for some rolls to end up thick while others are skinny.

My solution is surprisingly simple: use a pastry bag to portion the filling.

Place the pastry bag inside a tall glass to hold it open, then spoon in the prepared chicken filling. Tie or secure the top and cut an opening at the tip.

Now you can pipe a straight, even line of filling across each wrapper instead of measuring individual spoonfuls.

This not only speeds up assembly, but also helps make all 36 lumpia more consistent in size. More importantly, similarly sized rolls tend to cook more evenly.

Don’t have a pastry bag? A sturdy zip-top bag with one corner snipped off can work as a simple substitute.

How to Roll Lumpia?

Once you get the hang of it, rolling lumpia goes surprisingly quickly.

Place a wrapper on your work surface in a diamond shape, with one corner pointing toward you.

Pipe a horizontal line of filling across the lower portion of the wrapper. Fold the bottom corner up and over the filling, then bring the left and right corners toward the center.

Roll everything forward snugly but without tearing the wrapper. When you reach the top edge, brush it with beaten egg and finish rolling to seal.

The goal is to keep the rolls relatively thin and even so the chicken cooks through in the same amount of time it takes the wrapper to become beautifully crispy.

Why Add Egg to Chicken Lumpia Filling?

Ground chicken is leaner than many traditional pork fillings, so adding an egg helps bind the chicken and vegetables together and contributes moisture to the mixture.

For this recipe, one egg goes into the filling, while the other is beaten and used to seal the wrappers.

That way, nothing goes to waste, and each egg has a specific job.

What Wrappers Should I Use for Lumpia?

Look for thin spring roll or lumpia wrappers, which you can usually find in the refrigerated or frozen section of an Asian or Filipino grocery store.

Thin wrappers give Lumpiang Shanghai that delicate, crispy shell. I wouldn’t recommend thick egg roll wrappers if you want the same texture—they’ll be thicker and chewier after frying.

If your wrappers are frozen, I like to thaw them overnight in the refrigerator first, then let them sit at room temperature until they’re soft and pliable. Once properly thawed, the individual wrappers should separate much more easily without tearing.

As you work, keep the remaining wrappers covered with a slightly damp towel so they stay soft and don’t dry out or crack.

How Do You Keep Lumpia from Falling Apart While Frying?

A good seal is important.

After you’ve folded the sides and rolled almost to the end, brush a little beaten egg along the final edge of the wrapper. Finish rolling and gently press the seam to secure it.

Also avoid overfilling. Too much filling makes it harder to roll the lumpia securely and can cause the wrapper to split.

Finally, place the finished lumpia seam-side down while you finish assembling the rest. This helps encourage the sealed edge to stay in place.

What’s the Best Oil Temperature for Frying Lumpia?

For this recipe, heat the oil to about 325°F (163°C).

You want the wrapper to gradually become golden and crisp while giving the raw chicken filling enough time to cook through.

If the oil is too hot, the outside can brown before the center is fully cooked. If it’s too cool, the wrappers can absorb more oil and become greasy.

Try to maintain a fairly steady temperature and fry in small batches. Adding too many cold lumpia at once can cause the oil temperature to drop quickly.

Let’s Talk Ingredients

Ground chicken: The base of this version. You can substitute ground pork if you prefer a more traditional pork filling.

Carrot: Adds subtle sweetness, color, and texture.

Yellow onion: Adds sweetness and savory flavor as it cooks.

Garlic: Three cloves give the filling plenty of aromatic flavor.

Scallions: Add a fresh onion flavor without overpowering the filling.

Salt and black pepper: Simple seasonings that complement the chicken and vegetables.

Oyster sauce: Adds savory umami flavor and a touch of sweetness.

Eggs: One helps bind the filling, while the other seals the wrappers.

Spring roll wrappers: Thin wrappers give the lumpia their signature crispy exterior.

Cooking oil: Use a neutral, high-smoking-point oil suitable for deep-frying.

Step-by-Step: Let’s Cook

Makes: 36 pieces
Prep Time: 1 hour
Cook Time: 20 minutes

Step 1: Make the Filling

In a large mixing bowl, combine the ground chicken, carrot, onion, garlic, scallions, salt, black pepper, oyster sauce, and 1 egg.

Mix until everything is evenly combined.

Tip: Mince the vegetables finely so the filling is easier to pipe and the lumpia rolls up neatly.

Step 2: Prepare the Pastry Bag

Place a pastry bag inside a tall glass and fold the opening over the rim. Spoon the chicken filling into the bag, secure the top, then cut off the tip.

Tip: The pastry bag makes it faster and easier to portion the filling evenly, so your lumpia come out more uniform in size and cook more evenly.

Step 3: Assemble the Lumpia

Place a spring roll wrapper on your work surface in a diamond shape, with one corner pointing toward you.

Pipe an even horizontal line of filling across the wrapper.

Fold the bottom corner over the filling, followed by the left and right corners. Roll tightly until only the top edge remains.

Beat the remaining egg and brush a little along the top edge. Finish rolling to seal. Repeat with the remaining wrappers and filling.

Tip: Keep the wrappers you’re not using covered with a slightly damp towel so they stay soft and don’t dry out.

Step 4: Fry the Lumpia

Heat the cooking oil in a large pot to 325°F (163°C).

Working in small batches, carefully add the lumpia and fry for about 5 minutes, turning occasionally, until golden and crispy and the chicken is completely cooked through.

Transfer to a paper towel-lined plate or wire rack to drain. Repeat with the remaining lumpia.

Tip: Avoid overcrowding the pot. Adding too many lumpia at once can lower the oil temperature and make them less crispy.

Step 5: Serve

Serve the Chicken Lumpia immediately with sweet chili sauce or your favorite dipping sauce.

Tip: Serve the lumpia right away while the wrappers are hot and extra crispy.

Can I Air Fry Chicken Lumpia?

Yes! If you’d rather not deep-fry them, an air fryer is a convenient alternative.

Lightly brush or spray the assembled lumpia with cooking oil and arrange them in the air fryer basket without overcrowding.

Air-fry at 375°F (190°C) for about 12 to 15 minutes, turning halfway through, until golden and crispy and the chicken is completely cooked.

Air fryers vary, so use the cooking time as a guide and adjust as needed.

The texture won’t be exactly the same as deep-fried lumpia, but you’ll still get a wonderfully crispy wrapper.

Can You Freeze Chicken Lumpia?

Yes. In fact, lumpia is one of my favorite appetizers to prepare ahead and freeze.

Arrange the assembled rolls in a single layer on a parchment-lined tray, making sure they aren’t touching. Freeze until completely firm, then transfer them to a freezer-safe bag or airtight container.

They can be frozen for up to 3 months.

When you’re ready to eat them, there’s no need to thaw first. Fry them directly from frozen, allowing additional cooking time as needed to ensure the chicken is completely cooked through.

Can I Make Lumpia Ahead of Time?

Absolutely.

You can prepare the filling in advance and keep it covered in the refrigerator until you’re ready to assemble the rolls.

If you’re preparing the lumpia much further ahead, I prefer freezing the assembled rolls rather than letting the raw wrappers sit in the refrigerator for a long time. The filling contains moisture, which can eventually soften the wrappers.

This also makes entertaining much easier—just pull out however many frozen lumpia you need and cook them when you’re ready.

Frequently Asked Questions

Can I use pork instead of chicken?
Yes. Ground pork works beautifully and is commonly used for Lumpiang Shanghai.

Can I use egg roll wrappers?
You can, but thin lumpia or spring roll wrappers will give you a lighter, crispier result.

Why use a pastry bag for the filling?
It makes portioning faster and helps keep the lumpia more consistent in size and shape.

What can I use instead of a pastry bag?
Use a sturdy zip-top bag and snip off one corner.

Why are my lumpia greasy?
The frying oil may be too cool. Try to maintain the oil around 325°F (163°C) and avoid overcrowding the pot.

How do I know the chicken is cooked?
The filling should be completely cooked through. Ground chicken should reach an internal temperature of 165°F (74°C).

What should I serve with Chicken Lumpia?
Sweet chili sauce is one of my favorites, but you can also serve them with a vinegar-based dipping sauce or another sauce you enjoy.

More Filipino Recipes to Make Next