chicken lumpia recipe

The Best chicken lumpia recipe

Chicken lumpia is one of those recipes that just feels like a little homey hug in the kitchen. There’s something so satisfying about wrapping those crispy, golden strips of chicken in a delicate, crinkle-cut wrapper, then dipping them in a tangy sauce that makes every bite feel like a little celebration. I first made them for my kids when they were little—back when they’d still eat anything I put in front of them, even if it wasn’t their favorite. They’d take one look at the bright yellow sauce and say, “Mom, this is the best thing ever!” And honestly, it’s easy to see why. It’s not just a meal; it’s a little treat that doesn’t feel like a big deal but still makes everyone smile.

My family loves these lumpias because they’re so versatile. You can make them for a quick weeknight dinner, a lazy Sunday lunch, or even a fancy appetizer at a family get-together. They’re light enough that they don’t weigh you down, but they’re packed with protein from the chicken and a little something extra from the veggies inside. Plus, the wrapper itself is a little surprise—it’s crispy outside, tender inside, and just the right amount of chewy. My kids will eat them straight from the pan, and my husband always asks for more because he can’t resist that first bite of the sauce. It’s not just food; it’s a little comfort in every bite, and that’s why I keep making them.

The best part? They’re actually pretty healthy for what they are. The chicken is lean, and the veggies like cabbage and carrots add fiber and nutrients without making it feel like a chore. The sauce is fresh and tangy, balancing out the richness of the chicken without being too heavy. It’s a way to eat something that feels indulgent but still keeps you feeling good afterward. And honestly, there’s nothing like the satisfaction of a crispy lumpia that’s been freshly made and eaten right away. It’s a recipe that’s always a hit, whether you’re feeding your family or just treating yourself to something special.

Classic Chicken Lumpia

4.7 from 1645 votes

A crispy, savory Vietnamese spring roll packed with shredded chicken, vegetables, and a tangy peanut sauce. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time25 mins

Resting Time0 mins

Total Time55 mins

Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp turmeric (for color)
• 1/2 cup warm water

For the Filling

• 1 lb boneless, skinless chicken breast
• 1 small carrot, julienned
• 1 cup bean sprouts
• 1/2 cup shredded cabbage
• 1/2 cup crushed peanuts
• 1/2 cup hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp sesame oil

For the Sauce

• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1 tbsp lime juice
• 1 tbsp sriracha (optional)
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1/2 cup water

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Mix flour, salt, and turmeric in a bowl. Gradually add warm water to form a dough. Knead for 5 minutes, then cover and rest for 15 minutes.
2. 2 Cut chicken into thin strips, then marinate in soy sauce and sesame oil for 10 minutes. Shred using two forks.
3. 3 In a large bowl, combine shredded chicken, carrot, bean sprouts, cabbage, and crushed peanuts. Mix well.
4. 4 In a small bowl, whisk together peanut butter, soy sauce, lime juice, sriracha, honey, garlic, ginger, and water. Set aside.
5. 5 Roll out dough to 1/8-inch thickness. Cut into 8 equal circles (about 6 inches wide). Place 2 tbsp filling in each circle, fold in half, and seal edges by pressing gently with a fork.
6. 6 Brush lumpias lightly with oil. Place on a parchment-lined baking sheet. Bake for 15 minutes, then flip and bake another 10 minutes until golden.

🔧Equipment

• Mixing bowls
• Food processor or rolling pin
• Cutting board
• Baking sheet
• Oven
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 50🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 20

📝Notes

For extra crispiness, brush lumpias with oil before baking.,Substitute peanut butter with almond butter for a nut-free option.,Serve with a side of cucumber slices and a dipping sauce.

This chicken lumpia recipe is always a hit because it’s simple enough to make ahead and reheat easily, so you never run out of something quick and delicious for family gatherings. Whether it’s a casual weeknight meal or a bigger spread, the crispy, flavorful filling keeps everyone satisfied without needing a fancy setup. Plus, it’s a great way to use up leftover chicken and veggies, so there’s no waste—just happy eaters and a stress-free kitchen.

❓ Frequently Asked Questions About Chicken Lumpia

1. What is the best way to prepare the filling for homemade chicken lumpia?

To make the best filling, start by cooking diced chicken breast or thigh until fully cooked (165°F/74°C). Drain excess fat and mix with cooked rice (preferably jasmine or basmati), finely chopped onions, garlic, ginger, soy sauce, sesame oil, and a touch of sugar. For extra flavor, add green onions, bell peppers, and optional ingredients like mushrooms or corn. Chill the mixture for at least 30 minutes before rolling to keep it firm.

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2. How do I prevent lumpia wrappers from tearing while rolling?

To avoid tearing, ensure wrappers are slightly dampened with water or a mix of water and vinegar (1:1 ratio). Lightly brush the edges with oil to create a smooth seal. Roll gently but firmly, starting from the bottom and pressing evenly as you go. If the wrapper cracks, place a thin layer of water between the layers to hold them together. Avoid overfilling—leave some space for the wrapper to expand.

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3. Can I use store-bought lumpia wrappers, or should I make them from scratch?

Store-bought wrappers work fine for beginners, but homemade wrappers (like rice paper or thin tortillas) can yield a crispier texture. If using store-bought, check for “egg wash” or “glaze” labels—these can make rolling easier. For a healthier twist, try using spring roll wrappers or even rice paper soaked in warm water. Experiment to see what works best for your taste!

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4. How should I store leftover chicken lumpia to keep it fresh?

Store leftover lumpia in an airtight container in the fridge for up to 3 days. To maintain crispiness, place a paper towel between layers to absorb moisture. For longer storage (up to 1 month), freeze the lumpia in a single layer on a tray before transferring to a bag. Thaw overnight in the fridge before reheating.

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5. What’s the best way to reheat chicken lumpia to keep it crispy?

For the crispiest result, air-fry at 375°F (190°C) for 3–4 minutes, shaking halfway. Alternatively, bake at 400°F (200°C) for 10–12 minutes, flipping halfway. Avoid microwaving, as it makes the lumpia soggy. If using a deep fryer, heat oil to 350°F (175°C) and fry for 2–3 minutes until golden. Drain on paper towels for extra crispiness.