Chicken Lumpia
I make chicken lumpia when I want a break from pork, and my kids usually end up eating most of it. Chicken Lumpia is a Filipino egg roll filled with ground chicken, carrot, and onion, rolled thin in a lumpia wrapper and fried until golden. It is the chicken version of lumpiang shanghai, the small fried lumpia we often serve at Filipino parties. You wrap and fry it like regular lumpia, just with a chicken filling.
Ground chicken is leaner than pork, so it can dry out if you are not careful. That is why the frying matters. I keep the oil low, around 260°F, and fry the rolls slowly for about eight minutes. If the oil is too hot, the wrapper browns before the chicken inside is cooked through.
I usually roll a big batch and freeze the extra uncooked, so I can fry just what we need on a given night. When we have people over, I fry them in batches so there is always a hot plate coming out.
What is Chicken Lumpia?
Chicken Lumpia follows the same small, thin shape as lumpiang shanghai, but uses ground chicken in place of the usual pork. Each piece is rolled tightly in a thin lumpia wrapper and deep fried until crisp.
Lumpia traces back to Chinese spring rolls, and the small fried shanghai style is the one I usually see at Filipino gatherings. Unlike a fresh, unfried roll like lumpiang sariwa, this one is deep fried and crisp. I make it for parties and weekend dinners, usually with a bowl of dipping sauce on the side.
Ingredients
- Ground chicken – Regular ground chicken works better than extra lean, since a little fat helps keep the filling moist.
- SavorRich or Salt – The original recipe makes use of Knorr SavorRich. This product is not available in the market anymore. Salt is a good alternative. About a teaspoon. The filling is lightly seasoned, so fry a small test piece and taste it before wrapping the whole batch if you want to be sure.
- Onion – Minced small, smaller than feels necessary, so it does not poke through the wrapper.
- Carrot – Minced just as small. It adds a little sweetness.
- Egg – One egg, to bind the chicken and vegetables so the filling holds together.
- Ground black pepper – About half a teaspoon.
- Garlic powder – Optional. I usually add a pinch for a little more garlic flavor, since most lumpia has some garlic in it.
- Lumpia wrapper – The thin frozen kind made for lumpia, not the thicker egg roll wrappers.
- Cooking oil – Any neutral oil for deep frying.
A quick note on the wrappers. I get the best results with TYJ or Simex. Thaw them fully and keep them under a damp cloth while you wrap, since they dry out and tear easily when left uncovered. I also avoid refreezing a thawed pack, because the wrappers turn brittle and crack. You will usually find them in the freezer section of Asian or Filipino groceries.
Vanjo’s Advice
- Use enough oil to nearly cover the rolls. This helps them brown more evenly, so you do not have to turn them as often.
- Fry about six at a time. Too many at once cool the oil down and make the wrappers greasy.
- Brush the seam with water, do not soak it. A little water seals the edge. Too much can make the wrapper soft.
- Drain them on a wire rack. Paper towels trap steam and soften the bottoms, so a rack keeps them crisp.
- Fry them close to serving time. They taste best fresh and hot, so I time it that way when I can.
How to Cook Chicken Lumpia
Mix your filling and thaw your wrappers before you start, and arrange the wrappers and a small bowl of water within reach. This batch makes about 30 pieces, around six servings of five pieces each.
Make the Filling
- Combine the ground chicken, salt, minced onion, minced carrot, egg, and black pepper in a bowl. Mix until everything is evenly combined.
- If you are not wrapping right away, cover and chill the filling. Cold filling is easier to handle.
Wrap the Lumpia
- Lay a wrapper flat and scoop about a tablespoon and a half of filling near the lower edge, two inches from the tip.
- Spread it into a thin line about four inches long. An overfilled roll can brown before the center cooks through.
- Fold the bottom edge over the filling, then fold in both sides.
- Roll it up and brush a little water on the tip to seal. Repeat until the filling is gone.
Roll them fairly tight. A loose roll traps air and is more likely to split open in the oil.
Fry the Chicken Lumpia
- Heat the oil to about 260°F. This is lower than usual frying heat, which gives the chicken time to cook. Without a thermometer, a small piece of wrapper should bubble gently at the edges.
- Fry in small batches for around 8 minutes, turning them now and then so all sides brown.
- Lift them onto a wire rack and let the oil drain off for about 5 minutes.
- Serve them warm with your dipping sauce.
If the wrappers darken before the chicken is done, lower the heat. The first time, cut one open to make sure the center is fully cooked and no longer pink. Chicken should reach 165°F in the center if you check it with a thermometer.
What to Serve with Chicken Lumpia
These are the dips and sides I usually put out with them.
- Sweet and sour sauce – My usual dip for these.
- Spicy vinegar – For anyone who likes a sharper, garlicky dip.
- Banana ketchup – The easiest option, straight from the bottle.
- Pancit Canton – Lumpia and pancit were often on the same table at parties when I was growing up.
- Steamed white rice – When I want these to be a meal instead of a snack.
Storage
- Refrigerator: Cooked rolls keep in an airtight container for up to 3 days. They soften in the fridge, so crisp them up again before serving.
- Freezer: Chicken lumpia freezes well cooked or uncooked, for up to 2 months. Freeze them in a single layer first so they hold their shape, then move them to a bag. Uncooked rolls go straight into the oil from frozen. Brush off any visible ice first to reduce splattering. Fry the frozen rolls in small batches and give them a couple of extra minutes to cook through. Check one to make sure the center is fully cooked.
- Reheating: A hot oven, around 350°F, brings back the crunch. Avoid the microwave, which makes the wrapper chewy.
More Lumpia Recipes
- Noche Buena Lumpiang Shanghai – A bigger batch for the holidays.
- Cheesy Lumpia – Shanghai rolls with cheese in the filling.
- Chicken Dynamite Lumpia – Chicken and chili rolled long.
- Fish Lumpia – Fried lumpia filled with flaked fish instead of ground meat.
Substitutions
- Ground chicken – Ground pork is the classic version. Ground turkey is another lean option, and beef also works but changes the flavor more than turkey does.
- Onion – Shallots or the white parts of green onions can replace regular onion.
- Carrot – Water chestnut or jicama for crunch, though you lose the color and sweetness.
- Knorr SavorRich – You can replace it with 1 teaspoon of salt, then add more if needed. To check the seasoning, I microwave about a tablespoon of the meat mixture for 2 minutes or until fully cooked. I taste it and add more salt to the remaining mixture if necessary.
- Lumpia wrapper – Egg roll wrappers can be used if that is all you can find, but the shell comes out thicker.
Frequently Asked Questions
Do I need to cook the filling first?
No. The filling cooks inside the wrapper as the rolls fry. Some cooks brown the meat first for a firmer texture, but here it goes in raw.
Can I make the filling a day ahead?
Yes. Mix it, cover it, and keep it in the fridge for up to a day before wrapping. Do not leave raw chicken out at room temperature.
Can I air fry them instead of deep frying?
You can. Spray (or brush) them lightly with oil and air fry at around 380°F for 10 to 12 minutes, turning once, until golden and cooked through. Cut one open the first time to check, since the chicken starts raw. The wrapper will not be quite as crisp as the deep fried version, but it still works well.
What is the difference between chicken lumpia and lumpiang shanghai?
Lumpiang shanghai is the small, thin fried lumpia, usually made with pork. Chicken lumpia uses the same fried style but replaces the pork with ground chicken. The wrapper and frying are otherwise the same.
How do I keep chicken lumpia crispy for a party?
Fry them in batches close to serving time, and keep the finished ones on a wire rack in a low oven, around 200°F. Covering them or stacking them on a plate traps steam, which is what turns the wrappers soft. This helps them stay crisp until serving.
This dish can be served as an appetizer or a main dish. You can prepare this in advance and freeze it until needed.
That is how I make chicken lumpia at home. If you make a batch, tag @panlasangpinoy on Instagram so we can see how they turned out.
Watch How to Make It
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Lumpia
Ingredients
- 30 pieces lumpia wrapper
- 2 cups cooking oil
Lumpia filling:
- 1 ¼ lbs. ground chicken
- 2 sachet Knorr SavorRich Chicken Liquid Seasoning
- 1 piece onion minced
- ¾ cup carrot minced
- 1 piece egg
- ½ teaspoon ground black pepper
Instructions
- Combine all the lumpia filling ingredient in a large bowl. Mix well.1 ¼ lbs. ground chicken, 2 sachet Knorr SavorRich Chicken Liquid Seasoning, 1 piece onion, ¾ cup carrot, 1 piece egg, ½ teaspoon ground black pepper
- Start to wrap the lumpia. Lay a piece of lumpia wrapper on a flat surface. Scoop 1 ½ tablespoons of ground chicken mixture and place it on the lower bottom part of the wrapper, 2 inches from the tip. Spread the mixture sideways 3 ½ to 4 inches in length. Initially fold the bottom part of the wrapper until the meat mixture is covered. Fold the sides of the wrapper inward to secure the mixture. Roll from bottom to top and secure by brushing a bit of water on the tip of the wrapper. Perform this step until all the meat mixture is consumed.30 pieces lumpia wrapper
- Heat oil in a pan to around 260F.2 cups cooking oil
- Deep fry a batch of chicken lumpia for 8 minutes. Note: cooking in low heat over a long period of time ensures that the meat gets cooked completely while the wrapper slowly browns.
- Remove the fried chicken lumpia from the pan. Arrange over a wire rack or on a plate lined with paper towel. Let it cool down for 5 minutes.
- Transfer to a serving plate. Enjoy!
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