Crispy chicken lumpia is the one dish that shows up at every Filipino party. It is always the first dish to go. This chicken lumpia recipe gives you that golden, crunchy shell and a juicy, well seasoned filling, and you get to pick how you cook it. Deep fry for the classic crunch or air fry for almost the same result with way less mess.
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I've made this recipe more times than I can count, for potlucks, freezer stock, and lazy Tuesday dinners when my boys are begging for lumpia. The cornstarch ratio took me a few batches to land on. Too little and the filling turns watery in the wrapper, too much and it gets gummy. I'll give you the exact amount below so you don't have to guess.
Lumpia is part of how I grew up eating. I was raised in Manila before my family moved to Vancouver when I was 11, and lumpia was always the dish on the table at every birthday, every Christmas, every gathering where there were more people than chairs. Ground chicken is my go-to when I want something a little lighter than the classic pork version, but just as good!
No marinating, no waiting around. Mix, wrap, cook. That's it.
You will love lumpia!
- Perfect for potlucks, get-togethers, and large gatherings, lumpia shanghai s a crowd favorite and makes for an excellent appetizer.
- It pairs well with sweet chili sauce
- Great make-ahead meal! Make a large batch of chicken lumpia and store them in the freezer for months!
How to make chicken lumpia
- Step 1: Mix all the filling ingredients in a large bowl.
- Step 2: Transfer the filling to a ziplock or piping bag.
- Step 3: Separate the lumpia wrappers, fill, roll, and seal with egg white.
- Step 4: Freeze for at least 1 hour.
- Step 5: Deep fry seam-side down until golden. You can also air fry!
- Step 6: Serve with your favorite sauce.
What to serve with lumpia
Filipino Lumpia is best served with the essential Filipino dishes that you would normally see at a Filipino party.
- White rice
- Noodles like Pancit, Palabok
MORE FILIPINO RECIPES YOU WILL LOVE
The Best Chicken Lumpia (Filipino Spring Roll)
Ingredients
Method
- Use a food processor to finely chop the carrot and onion.
- In a large bowl, combine the ground chicken, carrot, onion, egg, oyster sauce, soy sauce, cornstarch, salt, and black pepper in a large bowl. Mix thoroughly with your hands or a wooden spoon until everything is evenly mixed.2 pounds ground chicken, 1 carrot, 1 onion, 1 egg, 1 tbsp cornstarch, 2 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp salt, 2 tsp black pepper
- Transfer the filling to a large ziplock bag or piping bag. Snip a small hole in one corner.
- Separate your lumpia wrappers one at a time so they don't stick together while you work.
- Pipe a line of filling along the bottom edge of each wrapper. Roll tightly and brush the final edge with whisked egg white to seal.2 whisked egg whites
- Repeat until the filling is gone. Arrange the wrapped lumpia on a baking tray in a single layer.
- Freeze for at least 1 hour before cooking. This firms up the filling and helps the rolls hold their shape.
- To deep fry: Heat oil to 350°F. Fry seam-side down in small batches for 4 to 5 minutes per batch, until deep golden brown. Drain on paper towels.
- To air fry: Preheat your air fryer to 400°F. Brush or spray the lumpia with oil and arrange in a single layer with space between each one. Air fry for 10 minutes, flip, then air fry another 4 to 6 minutes until golden and crisp. Cooking time will vary slightly depending on your air fryer model.
- Serve with sweet chili sauce.sweet chili sauce
Notes
- Use egg white wash or water to seal the lumpia, so it doesn't come undone when frying.
- Cook a little bit of the filling to taste before wrapping. You want to make sure the filling is seasoned enough.
- Freeze the wrapped lumpia for at least 1 hour before frying, as this will help it keep its shape when cooking.
Video
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFrequently asked questions
Lumpia is usually made of ground pork or chicken mixed with carrots and onion, seasoned with soy sauce and oyster sauce, then rolled in a thin wrapper and fried. It's the Filipino take on a Chinese-style spring roll.
Yes, air frying works well and uses far less oil. Preheat to 400°F, brush the lumpia with oil, and cook for 10 minutes, flip, then cook another 4 to 6 minutes until golden and crisp.
Yes, there's no need to thaw first. Deep fry frozen lumpia for 5 to 6 minutes, or air fry at 400°F for 15 minutes, adding a few extra minutes compared to fresh rolls.
No, egg rolls and lumpia are different. Lumpia wrappers are thinner and crisp up lighter, while egg roll wrappers are thicker and turn out chewier when fried.
Kimberly says
About how many pieces does this recipe make with the 2 lbs? I will be making this over the weekend for a fundraiser. I am excited!
Carmen Spillette says
This completely depends on how much filling you put in the lumpia wrapper
Kris Marie says
These chicken lumpias were SO delicious that we are going to make them again using ground pork. Plan on making them for the Super Bowl! Thank you, Carmen!
Kris Marie says
Also, for your smash sauce, what kind of relish do you use? I just ordered the banana ketchup. Thank you.
Carmen Spillette says
Any relish should work - just make sure they're sweet relish
Carmen Spillette says
You can definitely air fry these, but remember it won't be as crispy. But it still works.
Kris Marie says
Thanks Carmen, what temperature in the air fryer and for how long?
Kris Marie says
Hi, could I air fry these instead of deep frying them? I'm thinking of making these as our son's Filipina girl friend is coming for a visit. Thank you.
Carmen Spillette says
YES!
Cindy says
What kind of relish is used? Sweet pickle relish? Thank you! 🙂
Karla says
Love it but i need more practice on the wrapping part 🤣
Kay says
Approved by my Mom ❤️
Rich says
I was looking for the recipe for Filipino Smash Sauce... is that on your website?
Carmen Spillette says
Hello Rich, it is on the recipe card.
Filipino Smash Sauce
I/2 cup banana ketchup
1/2 cup mayo
3 tbsp relish
Sandra Morehouse says
Delicious and easy to make. I didn’t see the measurement for cornstarch so I added 1 teaspoon. I deep-fried each for 5 minutes and the oil was at 375 degrees.
Carmen says
That is amazing to hear. Thank you for the kind review. I will make the changes regarding the cornstarch.