Chicken Lumpia Recipe
These Chicken Lumpia are filled with juicy seasoned chicken and vegetables, then fried until perfectly golden and crispy. A pastry bag makes them easy to assemble and evenly sized.
Ingredients
For the filling
- 1½ pounds ground chicken, or replace with pork
- 1 large carrot, minced
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 2 stalks scallions, minced
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons oyster sauce
- 1 large egg
For the lumpia
- 36 sheets spring roll wrappers, or lumpia wrappers
- 1 large egg, beaten, for sealing
- 4 cups cooking oil, for frying
Instructions
- o 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 evenly combined.
- To 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, and cut off the tip.
- To 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, brush it over the edge, and finish rolling to seal. Repeat with the remaining filling and wrappers.
- To fry the lumpia: Heat the cooking oil in a large pot to 325°F (163°C). Working in small batches, fry the lumpia 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.
- To serve: Serve immediately with sweet chili sauce or your favorite dipping sauce.
Video
Notes
- Use a pastry bag: This makes it faster and easier to portion the filling evenly, helping the lumpia come out more uniform in size and cook evenly.
- Thaw the wrappers: If frozen, thaw the wrappers overnight in the refrigerator, then let them sit at room temperature until soft and pliable. Properly thawed wrappers separate much more easily.
- Keep wrappers covered: Cover unused wrappers with a slightly damp towel while assembling so they don't dry out or crack.
- Seal with egg: Brush the final edge with beaten egg to help keep the wrapper securely closed during frying.
- Don't overcrowd: Fry in small batches to help maintain the oil temperature and keep the wrappers crispy.
- Air-fryer option: Lightly brush or spray the lumpia with cooking oil. Air-fry at 375°F (190°C) for about 10–15 minutes, turning halfway through, until golden and crispy and the chicken reaches 165°F (74°C). Air fryers vary, so adjust the cooking time as needed.
- Freeze for later: Freeze assembled, uncooked lumpia in a single layer until firm, then transfer to a freezer-safe container or bag for up to 3 months. Cook from frozen, allowing additional time and making sure the chicken reaches 165°F (74°C).