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.
Deep fry:
- 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.
Air fry:
- 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.