Chicken Lumpia are tasty little rolls filled with seasoned chicken and veggies, all wrapped in a crispy shell. They’re perfect for snacking or as a fun appetizer for any gathering!
These rolls are like little bundles of joy, and trust me, they disappear fast. I love serving them with sweet dipping sauce—it just makes them even better! 😋
Key Ingredients & Substitutions
Ground Chicken: This is the star of the show! If you want a leaner option, turkey can work well. For a vegetarian twist, try crumbled tofu or tempeh instead, though the flavor will change.
Cabbage: I like using napa cabbage for its softness and sweetness, but green cabbage or even lettuce works too. If you’re looking for crunch, try thinly sliced bell peppers.
Water Chestnuts: These add a nice crunch to your lumpia. If you can’t find them, consider using chopped celery or even some chopped nuts for a different texture!
Soy Sauce & Oyster Sauce: For a gluten-free version, use tamari instead of soy sauce, and look for gluten-free oyster sauce or skip it altogether. Adjust the amount of soy sauce to your taste; I sometimes use less for a milder flavor.
How Do I Roll Lumpia Without Making a Mess?
Rolling lumpia might seem tricky at first, but it’s all about the technique. Here’s how to get it right!
- Start with a wrapper laid diagonally in front of you.
- Place about 2 tablespoons of filling near the bottom corner.
- Fold that corner over the filling, then fold in the sides to create a pocket.
- Roll tightly towards the top corner, pausing to add a little water on the edge to seal.
- Practice makes perfect, so don’t worry if your first few aren’t perfect!
Remember, a tight roll helps keep the filling from spilling out while frying!
How to Make Chicken Lumpia?
Ingredients You’ll Need:
For the Chicken Filling:
- 1 lb (450g) ground chicken
- 1 cup finely shredded cabbage
- 1/2 cup finely shredded carrots
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/4 cup water chestnuts, finely chopped (optional for crunch)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp sugar
- 1 package lumpia wrappers (spring roll wrappers)
- 1 to 1 1/2 cups cooking oil (for frying)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp vinegar
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp chopped green onions
- 1 small chili pepper, chopped (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and about 10 minutes to fry the lumpia. In total, you should be ready to enjoy your crispy Chicken Lumpia in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the ground chicken, shredded cabbage, shredded carrots, minced onion, minced garlic, chopped green onions, and the optional water chestnuts if you’re using them for extra crunch. Mix everything together well until it’s fully combined.
2. Season the Mixture:
Add in the soy sauce, oyster sauce, salt, black pepper, and sugar. Stir well to ensure that all the flavors are evenly distributed throughout the filling.
3. Roll the Lumpia:
Take one lumpia wrapper and place it diagonally on a clean surface. Scoop about 2 tablespoons of the filling towards one corner of the wrapper. Fold that corner over the filling, then fold in the sides, and roll tightly away from you toward the opposite corner. Moisten the edge with a little water to seal the lumpia. Repeat this process until you’ve rolled all your filling.
4. Fry the Lumpia:
Heat the cooking oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the lumpia in batches (don’t overcrowd the pan). Fry them for about 3-5 minutes, turning occasionally until they’re golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil, and let them drain on paper towels to remove excess oil.
5. Make the Dipping Sauce:
In a small bowl, combine the soy sauce, vinegar, sugar, minced garlic, and chopped green onions. If you like a bit of heat, add the chopped chili pepper. Stir well until the sugar dissolves.
6. Serve and Enjoy:
Serve the chicken lumpia hot with your homemade dipping sauce and, if you’d like, a side of fresh vegetable slaw for a refreshing crunch!
Enjoy your crispy and flavorful Chicken Lumpia!
Can I Use Frozen Lumpia Wrappers?
Yes, you can use frozen lumpia wrappers! Just make sure to let them thaw completely before using them. Place them in the fridge overnight or let them sit at room temperature for about 30 minutes for easier handling.
Can I Bake Lumpia Instead of Frying?
Absolutely! To bake lumpia, preheat your oven to 400°F (200°C). Arrange the rolled lumpia on a lined baking sheet, brush with a little oil, and bake for about 15-20 minutes, flipping halfway through, until they’re golden brown and crispy.
How Do I Store Leftover Lumpia?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven for a few minutes until crispy or microwave them briefly, but enjoy them best when they’re re-crisped in the oven!
Can I Freeze Uncooked Lumpia?
Yes, you can freeze uncooked lumpia! Lay them out in a single layer on a baking sheet to freeze them individually, then transfer them to a freezer bag. When ready to cook, fry them directly from frozen, adding an extra minute or two to the cooking time.