Style Chicken Lumpia (Spring Roll)

 Lumpia, a Filipino classic with Chinese origins, is a beloved dish that combines crispy wrappers with savory fillings. Chicken lumpia, a lighter variation of the traditional pork-filled spring roll, is perfect for gatherings, snacks, or even as a main dish. In this article, we'll guide you through creating this delectable treat step-by-step.

Ingredients

To make about 20 pieces of chicken lumpia, you'll need:

For the filling:

• 1 pound ground chicken
• 1 medium carrot, finely grated
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 1 teaspoon sugar (optional for a touch of sweetness)
• 1 beaten egg (to help bind the mixture)

For assembly:

• 20 lumpia wrappers (available in most Asian stores)
• Water or egg wash (to seal the wrappers)
• Oil for frying

Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the ground chicken, grated carrot, minced onion, garlic, and cabbage.

Add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar (if using). Mix thoroughly.

Stir in the beaten egg to bind the ingredients.

Cover the bowl and let the filling rest in the refrigerator for 15–20 minutes. This helps meld the flavors.

Step 2: Assemble the Lumpia

Lay a lumpia wrapper flat on a clean surface, with one corner pointing toward you (diamond shape).

Spoon about 1–2 tablespoons of filling near the bottom corner. Shape it into a log.

Fold the bottom corner over the filling, tucking it snugly.

Fold in the sides, then roll the wrapper tightly toward the top corner. Use water or egg wash to seal the edge.

Repeat until all the filling is used.

Step 3: Fry to Perfection

Heat oil in a deep skillet or pot over medium heat.

Fry the lumpia in batches to avoid overcrowding, ensuring they are submerged in the oil.

Cook until golden brown and crisp, about 3–5 minutes per batch.

Transfer to a plate lined with paper towels to drain excess oil.

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