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–+ servings
Carmen

The Best Chicken Lumpia (Filipino Spring Roll)

5 from 4 votes
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 50 lumpia
Course: Deep Fry
Cuisine: Deep Fry
Ingredients Method Video

Ingredients
  

  • 2 pounds of ground chicken thighs
  • 1 grated large carrot 1 cup
  • 1 grated onion 1 cup
  • 2 eggs
  • 2 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 2 whisked egg whites
  • Filipino Smash Sauce
  • I/2 cup banana ketchup
  • ½ cup mayo
  • 3 tablespoon relish

Method
 

  1. Make the filling. Combine everything in a large mixing bowl. Mix well with a wooden spoon or your hands.
  2. Put the filling in a large ziplock bag or a piping bag.
  3. Arrange your lumpia wrappers (or spring roll wrappers). Separate the wrappers as it will make your wrapping easier and faster.
  4. 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.
  5. Repeat until you finish the filling.
  6. Place your lumpia on a baking tray. Freeze for a minimum of 1 hour before deep frying.
  7. Deep fry in hot oil until golden brown. Use tongs to place the lumpia seal down first to keep it intact.
  8. 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.

Video

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