Chicken Lumpia is a tasty Filipino spring roll filled with seasoned chicken and veggies. These crispy bites are perfect for snacking or sharing at parties!
Whenever I make them, I can’t help but sneak a few before serving. They disappear so fast! Don’t forget to pair them with a yummy dipping sauce for extra flavor!
Key Ingredients & Substitutions
Ground Chicken: This is the star of the dish. You can use ground turkey or pork if you’re looking for variety or have dietary preferences. I’ve found that blending two types of meat gives a richer flavor.
Cabbage: Shredded cabbage adds crunch and a slight sweetness. If you’re not a fan, you can substitute it with shredded carrots or bean sprouts for a different texture.
Carrots: They provide a nice color and sweet crunch. Grating is faster, but feel free to julienne if you prefer larger strips. Zucchini is a good option too!
Lumpia Wrappers: These are essential for wrapping. You can use spring roll wrappers if lumpia wrappers aren’t available. Just make sure to adjust the frying time as they might cook differently.
Oyster Sauce: If you’re avoiding seafood, a splash of soy sauce plus a teaspoon of sugar will work as a substitute to add a sweet and savory touch.
How Do You Achieve Crispy, Golden-Brown Lumpia?
Getting that perfect crisp is all about the frying technique and oil temperature. Here’s how to do it:
- Heat the oil to around 350°F (175°C) for frying. A drop of water should sizzle when added.
- Fry in small batches to avoid overcrowding. This ensures an even cook and keeps the oil temperature steady.
- Turn the lumpia occasionally. This helps them brown evenly on all sides.
- Once golden brown (after about 3-5 minutes), use a slotted spoon to remove them and drain on paper towels.
Trust me, taking these steps will result in perfectly crispy chicken lumpia that everyone will love! Enjoy the deliciousness!
How to Make Delicious Chicken Lumpia
Ingredients You’ll Need:
For the Chicken Filling:
- 1 lb ground chicken
- 2 cups shredded cabbage
- 1 medium carrot, julienned or grated
- 1/2 cup chopped green onions
- 1/4 cup finely chopped onions
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tsp sugar
- 20-25 lumpia wrappers (spring roll wrappers)
- 1 large egg (for sealing)
- Cooking oil (for deep frying)
For the Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 small chili pepper, sliced (adjust to taste)
- 1/4 cup water
How Much Time Will You Need?
This Chicken Lumpia recipe will take about 30 minutes for preparation and around 10 minutes for frying. Total time is about 40 minutes. It’s a great dish for a quick meal or a snack!
Step-by-Step Instructions:
1. Mix the Chicken Filling:
In a large bowl, mix together the ground chicken, shredded cabbage, grated or julienned carrot, chopped green onions, finely chopped onions, and minced garlic. Make sure everything is well combined.
2. Season Your Mixture:
Add in the soy sauce, oyster sauce (if you’re using it), salt, ground black pepper, and sugar. Mix everything thoroughly until all the ingredients are evenly blended.
3. Wrap the Lumpia:
Take one lumpia wrapper and lay it on a flat surface in a diamond shape, with one corner pointing toward you. Spoon about 2 tablespoons of the chicken mixture near the corner closest to you.
4. Seal the Filling:
Fold the corner over the filling, then tuck the sides in towards the center. Roll tightly towards the opposite corner to create a neat cylindrical shape. To seal the edge, brush it with beaten egg so it stays closed while frying.
5. Repeat the Wrapping:
Continue wrapping the remaining lumpia with the chicken mixture until all the filling is used. Place them on a plate or tray as you go.
6. Fry the Lumpia:
Heat cooking oil in a deep pan or wok over medium-high heat. Once hot, carefully fry the lumpia in batches—not overcrowding the pan—turning them occasionally. Fry until they are golden brown and crispy, which should take about 3-5 minutes per batch.
7. Drain and Prepare the Sauce:
Once cooked, remove the lumpia from the oil and place them on paper towels to drain any excess oil. Meanwhile, mix together the soy sauce, vinegar, sugar, minced garlic, sliced chili, and water in a bowl to create the dipping sauce. Stir until the sugar is dissolved.
8. Serve:
Enjoy your hot and crispy chicken lumpia with the tasty dipping sauce on the side. Perfect for sharing or as a delightful snack!
Enjoy your crispy and flavorful Chicken Lumpia!
Can I Use Different Types of Meat for the Filling?
Absolutely! While ground chicken is delicious, you can substitute it with ground turkey, pork, or even a mixture of meats if you prefer. Just be sure to adjust cooking times as necessary for different meats.
How Do I Prevent the Lumpia from Getting Soggy?
To keep your lumpia crispy, ensure that the oil is hot enough (around 350°F/175°C) before frying. Fry them in smaller batches to prevent them from steaming rather than frying. Additionally, draining them on paper towels right after frying will help remove excess oil.
Can I Make Chicken Lumpia Ahead of Time?
Yes! You can prepare the filling and wrap the lumpia ahead of time. Just store them in an airtight container in the refrigerator for up to a day. Fry them right before serving for the best texture!
What Other Dipping Sauces Can I Use?
While the soy-vinegar dipping sauce is classic, you can get creative! Try a sweet chili sauce, peanut sauce, or even a spicy mayo for a different flavor profile. Adjust the heat according to your preference!
