Chicken Lumpia is a tasty snack filled with seasoned chicken and vegetables, all wrapped up in crispy pastry. Perfect for parties or just a cozy night in!
These little rolls are fun to make, and I always sneak one while they cook. Who can resist that crunchy goodness? Just try not to burn your tongue! 😄
I love serving them with a side of sweet chili sauce for dipping. It adds a nice kick that makes them even more enjoyable. They’re a hit every time!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is key for filling. You can use store-bought rotisserie chicken for a quick option. If needed, leftover turkey or tofu will work for a vegetarian twist.
Vegetables: Carrots provide crunch and color. Snow peas add sweetness, but you can swap them with bell peppers or even zucchini if that’s what you have on hand. Aim for a mix of colors for a more vibrant filling!
Onion and Garlic: These add essential flavors. If you’re sensitive to onions, leeks or shallots are gentler alternatives. Garlic powder also works in a pinch.
Lumpia Wrappers: Store-bought wrappers are convenient. If you’re in a bind, you could use spring roll wrappers, but adjust cooking time since they may fry differently.
Oil for frying: Vegetable oil is perfect, but you could use canola or peanut oil. Avoid olive oil as it has a lower smoke point and might not give you that crispy texture.
How Do You Properly Roll Lumpia?
Rolling lumpia might seem tricky, but with practice, it gets easier! Follow these steps for better results:
- Place the wrapper in a diamond shape on the surface, with the point facing you.
- Spoon the chicken mixture onto the closest corner, spreading it out a little.
- Fold that corner over the filling, then fold in the side corners to avoid spillage.
- Roll tightly towards the top corner while keeping it snug but not too tight to avoid bursting during frying.
- Seal the edge with a bit of water or beaten egg to keep it closed when frying.
Practice is key to achieving the perfect roll, and soon you’ll be an expert at making these tasty creations!
How to Make Delicious Chicken Lumpia
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup carrots, julienned or finely chopped
- 1 cup green beans or snow peas, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for sautéing)
For the Wrapping:
- 1 package lumpia wrappers (spring roll wrappers)
- Vegetable oil for deep frying
For Garnishing:
- Fresh parsley or green onions for garnish (optional)
How Much Time Will You Need?
This Chicken Lumpia recipe will take about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes preparing the filling and wrapping, and then about 15 minutes frying the lumpia until they are crispy and golden. Don’t forget to enjoy the delicious aroma while they cook!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating 1 tablespoon of vegetable oil in a large pan over medium heat. Once the oil is hot, add the minced garlic and chopped onions. Sauté them for about 2-3 minutes until they are fragrant and the onions turn translucent. This step builds a wonderful base flavor for your filling.
2. Add the Vegetables:
Next, toss in the julienned carrots, chopped celery, and green beans or snow peas into the pan. Cook these for about 3-4 minutes until the vegetables are slightly tender but still crunchy. This adds great texture to the lumpia!
3. Mix in the Chicken:
Now, add the shredded chicken to the pan. Mix everything well so that the chicken blends in with the veggies. This is where the magic begins as everything comes together!
4. Season the Mixture:
Pour in the soy sauce, sprinkle with salt, and ground black pepper. Stir everything well and cook for another 2-3 minutes. Once the flavors have mixed beautifully, remove the pan from heat and allow the mixture to cool.
5. Prepare to Wrap:
Carefully separate the lumpia wrappers. Place one wrapper on a flat surface, orienting it into a diamond shape with one corner pointed towards you.
6. Fill the Wrapper:
Spoon about 2 tablespoons of the chicken filling near the corner closest to you. Make sure you don’t overfill it, as you want to be able to roll it easily.
7. Roll the Lumpia:
Fold the corner with the filling over it, then fold in the two side corners. Gently roll the wrapper tightly towards the top corner to seal in the filling, ensuring no air is inside.
8. Seal the Edges:
Use a bit of water or beaten egg along the edge to seal the lumpia so they won’t open during frying. Make sure they are well sealed to keep in all the flavors.
9. Fry the Lumpia:
Heat vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, fry the lumpia in batches, turning them occasionally, until they are golden brown and crispy, about 3-5 minutes.
10. Drain and Serve:
Once fried, remove the lumpia from the oil and let them drain on paper towels to absorb excess oil. Serve them hot, garnished with fresh parsley or green onions if desired. They pair wonderfully with dipping sauces like sweet chili sauce or vinegar with garlic.
Enjoy your crispy and savory Chicken Lumpia—perfect for snacks, appetizers, or even a delightful meal!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover chicken works perfectly for Chicken Lumpia. Just shred it before mixing it with the vegetables and seasoning for a quick and tasty meal.
Can I Prepare the Filling in Advance?
Yes, you can make the filling ahead of time! Prepare it and store it in an airtight container in the fridge for up to 2 days. When ready to use, let it cool to room temperature before wrapping it in lumpia wrappers.
What’s the Best Way to Store Leftover Lumpia?
Store leftover lumpia in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
Can I Freeze Chicken Lumpia?
Yes, you can freeze unwrapped lumpia! Lay them in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a zip-top freezer bag. They can be stored for up to 2 months. Fry them straight from the freezer without thawing for best results!
