Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Wrap the filling tightly so the lumpia stays intact during frying.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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 Spring Roll
Crispy Filipino spring rolls filled with seasoned meat and vegetables. Best dipped in sweet chili sauce or spiced vinegar.
Instructions
- In a large mixing bowl, combine chicken, onion, carrot, parsley, garlic powder, sesame oil, salt, and pepper. Mix well.
- Scoop about 2 to 3 tablespoons of the mixture and then arrange on top of a spring roll wrapper. Wrap the mixture and then seal the edge by brushing the beaten egg mixture in the end of the wrapper.
- Heat the cooking oil in a deep frying pan.
- When the oil becomes hot, deep fry the wrapped spring rolls in low to medium heat for about 10 to 12 minutes or until the color turns golden brown.
- Transfer the fried chicken spring roll in a plate lined with paper towel.
- Serve with sweet and sour sauce or banana ketchup.
Kitchen Tools We Recommend
Cook Chicken Spring Roll the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Wrap the filling tightly so the lumpia stays intact during frying.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
Comments (0)
Leave a comment