Chicken Lumpia Filipino Spring Roll (Print Version)
# Ingredients:
→ Main Filling
01 -
2 pounds ground chicken thighs
02 -
1 large carrot, grated (1 cup)
03 -
1 onion, grated (1 cup)
04 -
2 eggs
05 -
2 tablespoons oyster sauce
06 -
1 tablespoon soy sauce
07 -
2 teaspoons salt
08 -
2 teaspoons black pepper
09 -
2 egg whites, whisked
→ Filipino Smash Sauce
10 -
1/2 cup banana ketchup
11 -
1/2 cup mayonnaise
12 -
3 tablespoons relish
# Instructions:
01 -
Combine ground chicken, grated carrot, grated onion, eggs, oyster sauce, soy sauce, salt, and black pepper in a large mixing bowl. Mix thoroughly using a wooden spoon or hands until well combined.
02 -
Place the mixed filling into a large ziplock bag or a piping bag for ease of use during wrapping.
03 -
Arrange and separate the lumpia wrappers to make wrapping easier and faster.
04 -
Cut a small hole in the corner of the ziplock bag or use a medium-sized tip if using a piping bag. Pipe a line of filling onto the bottom edge of a lumpia wrapper. Roll tightly and use whisked egg whites to seal the edges.
05 -
Repeat the wrapping process until all the filling has been used.
06 -
Place wrapped lumpia on a baking tray and freeze for at least 1 hour before frying.
07 -
Deep fry the lumpia in hot oil until golden brown. For best results, use tongs to place the lumpia seal-side down first to keep it intact.
08 -
Serve the lumpia with sweet Thai chili sauce or Filipino Smash Sauce made by mixing banana ketchup, mayonnaise, and relish.
# Notes:
01 -
Freeze the lumpia to maintain its shape during frying and ensure a crispy texture.