Chicken Lumpia are crispy, golden rolls filled with flavorful chicken and veggies. They make a great snack or party appetizer that everyone loves!
These little bites of joy are super fun to make! I always end up sneaking a few while frying them. Just a tip: they taste even better dipped in soy sauce! 😋
Key Ingredients & Substitutions
Ground Chicken: Ground chicken is lean and works well in lumpia. You can substitute it with ground turkey or pork for a different flavor. Personally, I enjoy using chicken for its mild taste and easy seasoning!
Vegetables: Carrots and cabbage add crunch and freshness. If you’re not a fan of cabbage, you might try spinach or bell peppers. Just remember to shred or chop them finely so they roll up nicely.
Water Chestnuts: They give a nice crunch. If you can’t find them, you can skip them or use chopped nuts like almonds for a similar texture. I love the water chestnuts, but it’s still tasty without!
Lumpia Wrappers: Always opt for spring roll or lumpia wrappers for the best texture. If those aren’t available, look for rice paper or even thin tortillas. They may change the flavor slightly, but they’ll still work!
Dipping Sauce: Sweet chili sauce is great, but if you’re watching sugar intake, try a mix of soy sauce and vinegar for a tangy kick. It’s a healthier option that packs a punch!
How Do You Roll Lumpia Like a Pro?
Rolling lumpia can be tricky, but with a little practice, you’ll get the hang of it! The key is to make sure you don’t overstuff, which makes rolling harder.
- Start by laying the wrapper on a clean surface with one corner pointing towards you.
- Add about 2 tablespoons of filling near that corner, making sure it’s not too much.
- Fold the corner over the filling, then fold the two sides in, making a tight roll. Don’t hesitate to give it a gentle squeeze to form a nice shape.
- Seal the end with beaten egg for a strong closure. The egg acts like glue!
Take your time rolling each lumpia, and soon you’ll have a batch of perfect golden rolls ready to fry! Practicing a few times will make it easier and more fun!
How to Make Chicken Lumpia
Ingredients You’ll Need:
For the Filling:
- 1 lb ground chicken
- 1 cup carrots, finely shredded
- 1 cup cabbage, finely shredded
- 1/2 cup green onions, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup water chestnuts, finely chopped (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 egg, beaten (for sealing)
For the Wrapping and Frying:
- Lumpia wrappers (spring roll wrappers)
- Vegetable oil (for frying)
For Serving:
- Sweet chili sauce or soy-vinegar dipping sauce
- Optional: fresh shredded cabbage and carrots with chopped green onions
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and another 15 minutes for frying. In total, you should expect to spend about 45 minutes before you can enjoy your delicious Chicken Lumpia!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the ground chicken, shredded carrots, shredded cabbage, chopped green onions, minced garlic, and chopped onion. If you’re using water chestnuts, add them in too! Stir everything together until all the ingredients are mixed well.
2. Season the Mixture:
Add the soy sauce, oyster sauce, ground black pepper, and salt to the bowl. Mix everything thoroughly to ensure all the flavors are evenly distributed throughout the filling.
3. Roll the Lumpia:
Take one lumpia wrapper and place it on a clean surface with one corner facing you. Spoon about 2 tablespoons of the chicken mixture near that corner. Fold the corner over the filling, then fold the two sides inward. Roll tightly towards the opposite corner to form a nice cylindrical shape. Seal the end with the beaten egg to keep it closed. Repeat this process with the remaining filling and wrappers until you have rolled all your lumpia.
4. Fry the Lumpia:
Heat vegetable oil in a deep frying pan or pot over medium heat. Make sure the oil is deep enough to submerge at least half of the lumpia. Once the oil is hot, carefully fry the lumpia in batches. Turn them occasionally until they are golden brown and crispy, which will take about 3-5 minutes.
5. Serve:
Once fried, remove the lumpia from the oil and drain any excess oil on paper towels. Serve them hot with your choice of sweet chili sauce or soy-vinegar dipping sauce. For an extra touch, you can add a side of fresh shredded cabbage and carrots topped with chopped green onions for added crunch and freshness!
Enjoy your homemade Chicken Lumpia—they’re sure to be a hit!
Can I Use Ground Turkey or Pork Instead of Chicken?
Absolutely! Ground turkey or pork can be great substitutes and will still yield delicious lumpia. Just adjust seasoning to taste, as these meats have slightly different flavors.
How Do I Store Leftover Lumpia?
Store any leftover lumpia in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in an oven at 350°F for about 10-15 minutes to regain their crispiness or microwave them for quicker warming, though they may lose some crunch.
Can I Freeze Lumpia Before or After Frying?
Yes! You can freeze lumpia before frying by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They can be stored this way for up to 3 months. Fry from frozen at a slightly lower temperature to ensure they cook through without burning.
What Other Dipping Sauces Can I Use?
While sweet chili and soy-vinegar sauces are classic, you can also try peanut sauce, a spicy mayonnaise, or even a homemade garlic soy sauce for a unique twist! Feel free to experiment based on your taste preferences.