If you’re looking for a delicious appetizer or snack that’s sure to impress, Chicken Lumpia is the perfect choice! These crispy Filipino spring rolls are filled with a savory mix of ground chicken and vegetables, making them a delightful treat for any occasion. Whether you’re hosting a party or just craving a tasty snack, this recipe will guide you through creating the perfect Chicken Lumpia.
Ingredients:
1 pound ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
½ cup green beans, finely chopped
½ cup cabbage, finely chopped
1 tbsp soy sauce
1 tsp fish sauce
½ tsp black pepper
Lumpia wrappers (spring roll wrappers)
Vegetable oil, for frying
Sweet chili sauce, for dipping (optional)
Directions:
Cook the Chicken Filling:
In a large skillet over medium heat, cook the ground chicken until browned and fully cooked, breaking it apart as it cooks.
Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion softens.
Stir in the grated carrot, chopped green beans, and chopped cabbage. Cook for another 3-4 minutes until the vegetables are tender.
Add soy sauce, fish sauce, and black pepper. Stir to combine and cook for 1 more minute. Remove the skillet from heat and let the filling cool.
Assemble the Lumpia:
Place a lumpia wrapper on a flat surface, with one corner pointing toward you. Add about 2 tablespoons of the filling near the bottom corner.
Fold the bottom corner over the filling, fold in the sides, and roll tightly towards the top corner. Dab water on the top corner to seal the lumpia.
Fry the Lumpia:
Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the lumpia in batches, 2-3 minutes per side, until golden and crispy.
Remove and drain on paper towels.
Serve:
Serve hot with sweet chili sauce for dipping, if desired.
Serving Tips:
Dipping Sauce: Serve Chicken Lumpia with sweet chili sauce for a perfect balance of sweetness and heat. You can also try other dipping sauces like soy sauce, vinegar with garlic, or a spicy sriracha blend for added flavor.
Garnishes: Consider garnishing with fresh herbs like cilantro or green onions for an added touch of freshness and color.
Presentation: Arrange the lumpia on a platter with colorful vegetables (like bell pepper strips or lettuce leaves) for an attractive presentation. You can also serve them with lime or lemon wedges for a zesty kick.
Serving Temperature: Chicken Lumpia is best served hot and crispy, straight from the frying pan. Serve immediately to enjoy the best texture and flavor.
Storage Tips:
Refrigeration:
Cooked Lumpia: Store leftover cooked lumpia in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.
Uncooked Lumpia: If you have leftover filling, you can store it in the fridge for up to 2 days. However, it’s best to assemble the lumpia just before frying.
Freezing:
Uncooked Lumpia: To freeze uncooked lumpia, lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Cooking from Frozen: When ready to cook, there’s no need to thaw the frozen lumpia. Just fry them directly from the freezer, adding an extra minute or two to the cooking time.
Storage of Dipping Sauce: If you have leftover dipping sauce, store it in a sealed container in the refrigerator. It should last for about a week.
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FAQs:
Can I use other types of meat for the filling?
Yes! While this recipe uses ground chicken, you can substitute it with other meats such as ground pork, beef, or turkey. For a vegetarian option, try using a mixture of sautéed mushrooms, tofu, or other vegetables.
How do I make lumpia crispy?
To ensure your lumpia is crispy, make sure the oil is hot enough before frying (around 350°F or 175°C). Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy lumpia.
Can I make lumpia ahead of time?
Absolutely! You can prepare and assemble the lumpia ahead of time. If you’re not frying them right away, store the uncooked lumpia in the refrigerator for up to 2 days or freeze them for longer storage (up to 2 months). Fry them directly from frozen when you’re ready to cook.
What can I serve with Chicken Lumpia?
Chicken Lumpia pairs well with a variety of side dishes and accompaniments. Consider serving them with sweet chili sauce, soy sauce, or a vinegar dipping sauce. You can also serve them alongside a fresh salad, steamed rice, or other Filipino dishes like pancit (stir-fried noodles) for a complete meal.
Conclusion:
Chicken Lumpia is a delicious and fun dish to prepare and share with friends and family. With its crispy exterior and flavorful filling, it’s bound to become a favorite in your home. Whether served as a snack, appetizer, or party food, these spring rolls are sure to be a hit! Try this recipe today and enjoy the taste of the Philippines right in your kitchen.
📖 Recipe:
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Chicken Lumpia
- Total Time: 40 minutes
- Yield: Approximately 20 lumpia
- Diet: Gluten Free
Description
Chicken Lumpia are crispy Filipino spring rolls filled with savory ground chicken and fresh vegetables, making them the perfect snack or party appetizer. These delicious rolls are easy to make and sure to impress your guests with their crunchy texture and flavorful filling. Serve with sweet chili sauce for dipping!
Ingredients
1 pound ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
½ cup green beans, finely chopped
½ cup cabbage, finely chopped
1 tablespoon soy sauce
1 teaspoon fish sauce
½ teaspoon black pepper
Lumpia wrappers (spring roll wrappers)
Vegetable oil, for frying
Sweet chili sauce, for dipping (optional)
Instructions
- In a large skillet over medium heat, cook the ground chicken until browned and fully cooked, breaking it apart as it cooks.
- Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion softens.
- Stir in the grated carrot, chopped green beans, and chopped cabbage. Cook for another 3-4 minutes until the vegetables are tender.
- Add soy sauce, fish sauce, and black pepper. Stir to combine and cook for 1 more minute. Remove the skillet from heat and let the filling cool.
- To assemble, place a lumpia wrapper on a flat surface, with one corner pointing toward you. Add about 2 tablespoons of the filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly towards the top corner. Dab water on the top corner to seal the lumpia.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the lumpia in batches, 2-3 minutes per side, until golden and crispy.
- Remove and drain on paper towels. Serve hot with sweet chili sauce for dipping, if desired.
Notes
Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Uncooked lumpia can be frozen for up to 2 months. Fry directly from frozen, adding a minute or two to the cooking time.
You can customize the filling with other meats or vegetables according to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: Approximately 20 lumpia
- Calories: 130 kcal
