The Best Chicken Lumpia (Filipino Spring Roll)
The crunchy, savory, and flavorful mix of ground chicken, carrots, spices, and seasonings enclosed in spring rolls wrappers is a must-try. Best eaten hot, the traditional lumpia or Filipino spring rolls can be air fried or deep-fried.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 50 lumpia 1x
- Category: Mains
- Method: Deep Fry
- Cuisine: Filipino
Ingredients
Scale
2 pounds of ground chicken thighs
1 grated large carrot (1 cup)
1 grated onion (1 cup)
2 eggs
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp salt
2 tsp black pepper
2 whisked egg whites
Filipino Smash Sauce
I/2 cup banana ketchup
1/2 cup mayo
3 tbsp relish
Instructions
- Make the filling. Combine everything in a large mixing bowl. Mix well with a wooden spoon or your hands.
- Put the filling in a large ziplock bag or a piping bag.
- Arrange your lumpia wrappers (or spring roll wrappers). Separate the wrappers as it will make your wrapping easier and faster.
- Let’s wrap the lumpia. Cut a tiny hole in the bottom corner of your ziplock bag. If using a piping bag, use a medium size tip. Place a line of the filling in the bottom of the wrapper. Roll and brush with egg white wash at the end to seal it.
- Repeat until you finish the filling.
- Place your lumpia on a baking tray. Freeze for a minimum of 1 hour before deep frying.
- Deep fry in hot oil until golden brown. Use tongs to place the lumpia seal down first to keep it intact.
- Make your sauces. To keep it simple, sweet Thai chili sauce is a classic. But I'm sure you'll love my Filipino Smash Sauce.
Find it online: https://www.eatwithcarmen.com/chicken-lumpia/