This post has been compensated by JSL Foods; however, the opinions are my own.
These Chicken Lumpia are made with egg roll wrappers, so they’re bigger and heartier than your average version. They’re crispy and golden on the outside and stuffed with chicken, veggies, and garlic. Serve them with sweet and sour sauce of finodene sauce for an appetizer that will wow!
Have you ever had lumpia? It’s basically the Filipino version of egg rolls. And if you’ve never tried lumpia, stop what you’re doing right now and make it. For realsies. When we lived in Paris, we had a housekeeper from the Philippines and she made THE. BEST. LUMPIA. EVER. It was a regular at the dinner parties we threw there and WOW did these little babies go fast. We served them with finadene sauce and yowza! If I never ate anything else in my entire life, I’d be okay with that. Finadene is a salty, spicy sauce that is perfect for this Chicken Lumpia, but can also be drizzled on meat, rice, veggies–you name it! For these Chicken Lumpia, I had sweet and sour sauce on the side. But that’s what’s so great about these Chicken Lumpia. Dip them in whatever strikes your fancy and you’re gonna love ’em.
What makes this particular recipe for lumpia so near and dear to my heart is my mom, who passed away a few months ago, gave my aunt a handwritten version of my housekeeper’s recipe, complete with drawings and all.
And what I love most on this recipe card is the comment “delicious! kids love em!” because I was the only kid in her life, so I know she was talking to me…and yes–I indeed devoured them. Most recipes for lumpia call for spring roll wrappers or actual lumpia wrappers, so they normally look skinnier and more cigar-like than my version I’m sharing with you. But for these, I chose Twin Dragon Egg Roll Wrappers because they have no trans fats or MSG (yay!) and they’re super high-quality and thick.
That means they’re sturdy and can withhold lots of tugging and wrangling. Trust me–if anyone can ruin a perfectly good egg roll wrapper, it’s me. And I can tell you that no egg roll wrappers were harmed in the making of these lumpias. The other good thing about egg roll wrappers for these is that because they’re bigger, they hold more stuff. Like, more stuff to love on the inside. Who can say no to that?
So without further ado, let me show you how to whip these Chicken Lumpia up.
First, combine your chicken, garlic, onion, carrots, cabbage, and sprouts in a bowl. Then, place about 1/8 cup of the mixture onto the bottom half of each wrapper, like so.
Fold the bottom up once and tuck it under the mixture. Then fold in the sides.
Continue rolling it up and use a little water to moisten the tip so it adheres.
Place it face-down onto a cookie sheet. Add oil to your skillet and heat over medium-high heat. Then, fry your lumpia until browned on one side. Flip and fry until the other side is browned.
Remove lumpia from pan and place onto a cookie sheet lined with paper towels.
Serve with finadene sauce (in recipe below) or sweet and sour sauce, and enjoy!
If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s. Also, for more recipes and inspiration, make sure to check out the JSL Foods website and follow JSL Foods on Twitter and Facebook.
- CHICKEN LUMPIA
- 2 chicken breasts, cooked and shredded
- 2 garlic gloves, minced
- 1 small onion, chopped
- ½ cup shredded carrots
- 1 cup cabbage
- 1 can bean sprouts (drained). If you can find fresh, get it!
- 1 pkg Twin Dragon Eggo Roll Wrappers
- ¼ cup canola oil
- FINADENE SAUCE
- 1 cup soy sauce
- Juice of 4 lemons
- 6 green onions, chopped
- Hot peppers of choice, chopped (try serrano, habanero, or bird's eye), to taste
- Combine chicken, garlic, onion, carrots, cabbage, and bean sprouts in a large bowl.
- Place an egg roll wrapper in a diamond shape on a cookie sheet. Place about ⅛ cup (2 Tbsp) of mixture onto the bottom half of an egg roll wrapper.
- Fold bottom flap up over the mixture, then fold in sides. Continue to roll lumpia up. Moisten the tip with water to held it adhere and place it, seam side down, on the cookie sheet. Continue until mixture is gone.
- In a large skillet over medium-high heat, heat oil. Once it's hot, add the lumpia, seam side down, and fry until golden on bottom.
- Flip and continue frying until other half is golden, Remove from pan onto a paper towel-lined cookie sheet. Let cool slightly before serving. Serve with sweet and sour or finadene sauce.
- For finodene sauce: combine all ingredients in a medium bowl. Try it with a small amount of peppers and add more as needed to achieve more spice. Enjoy!
