Description
Authentic Filipino Lumpia with crispy golden wrappers and savory chicken-vegetable filling. These addictive spring rolls are perfect for parties, weeknight dinners, or any celebration. Freezer-friendly and easy to make ahead!
Ingredients
1 pound ground chicken (85/15 lean-to-fat ratio)
2 cups finely shredded cabbage, moisture squeezed out
1 cup julienned carrots, matchstick-thin
½ cup finely diced onions
4 cloves garlic, minced
2 green onions, thinly sliced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon white pepper
25 lumpia wrappers (spring roll wrappers)
2 tablespoons cornstarch mixed with 3 tablespoons water
2–3 cups vegetable oil for frying
Instructions
1. Thaw lumpia wrappers at room temperature for 30 minutes. Squeeze shredded cabbage in a kitchen towel to remove excess moisture.
2. Combine ground chicken, cabbage, carrots, onions, garlic, green onions, soy sauce, fish sauce, black pepper, garlic powder, and white pepper in a large bowl. Mix gently with hands until just combined.
3. Set up rolling station with wrappers, filling, cornstarch paste, and parchment-lined baking sheet.
4. Place one wrapper diamond-style. Add 2 tablespoons filling in a horizontal line 2 inches from bottom corner. Shape into a 4-inch compact log.
5. Fold bottom corner over filling tightly, then fold in both side corners. Roll upward firmly, brush top corner with cornstarch paste, and seal. Place seam-side down.
6. Heat 2 inches of oil in a heavy pot to exactly 350°F (use thermometer).
7. Fry 4-5 lumpia at a time for 3-4 minutes, turning once, until deep golden brown all over.
8. Transfer immediately to a wire rack set over baking sheet. Let rest 2-3 minutes before serving.
Notes
Freeze uncooked lumpia in single layer for 2 hours, then transfer to freezer bags. Keeps for 3 months. Fry directly from frozen, adding 1-2 extra minutes.
Maintain oil temperature between 325-350°F for crispy (not greasy) results.
Squeeze all moisture from vegetables before mixing to prevent soggy wrappers.
Never drain on paper towels—use a wire rack to maintain crispiness.
Store cooked lumpia refrigerated for up to 3 days. Reheat in 375°F oven for 10-12 minutes.
Serve with sweet chili vinegar sauce, banana ketchup, or soy-vinegar dip with garlic.
- Prep Time: 25
- Cook Time: 20
- Category: Appetizer, Snack
- Method: Deep Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 2 lumpia
- Calories: 95
- Sugar: 1g
- Sodium: 185mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 18mg
Keywords: lumpia, filipino spring rolls, crispy lumpia, chicken lumpia, filipino appetizer