Pro Tips
**Chef's Tips & Troubleshooting:**
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Lumpia
Delicious and easy-to-make ground chicken egg roll. Dip it in sweet and sour sauce or simply in ketchup.
Instructions
- Combine all the lumpia filling ingredient in a large bowl. Mix well.
- Start to wrap the lumpia. Lay a piece of lumpia wrapper on a flat surface. Scoop 1 ½ tablespoons of ground chicken mixture and place it on the lower bottom part of the wrapper, 2 inches from the tip. Spread the mixture sideways 3 ½ to 4 inches in length. Initially fold the bottom part of the wrapper until the meat mixture is covered. Fold the sides of the wrapper inward to secure the mixture. Roll from bottom to top and secure by brushing a bit of water on the tip of the wrapper. Perform this step until all the meat mixture is consumed.
- Warm up oil in a pan to around 260F.
- Deep fry a batch of chicken lumpia for 8 minutes. Note: cooking in low heat over a long period of time ensures that the meat gets cooked completely while the wrapper slowly browns.
- Remove the fried chicken lumpia from the pan. Arrange over a wire rack or on a plate lined with paper towel. Let it cool down for 5 minutes.
- Transfer to a serving plate. Enjoy!
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Pro Tips & Troubleshooting
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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