Chicken & Shrimp Lumpia Recipe – Crispy Filipino Spring Rolls

Last Updated on 2 months by Neha Deshmukh

Chicken & Shrimp Lumpia Recipe – Crispy Filipino Spring Rolls

Hey everyone! If you’re anything like me, you love a good crispy snack. And let me tell you, these Chicken & Shrimp Lumpia are seriously addictive. I first made these for a potluck with friends, and they disappeared in minutes! They’re a little bit of effort, but totally worth it for that satisfying crunch and flavorful filling. These Filipino spring rolls are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

These lumpia aren’t just delicious; they’re fun to make! Rolling them up can be a bit therapeutic, honestly. Plus, they’re perfect for parties, snacks, or even a light meal. The combination of savory chicken and shrimp with crunchy veggies is just chef’s kiss. And who doesn’t love something crispy and golden brown?

Ingredients

Here’s what you’ll need to make these amazing lumpia:

• 40 ready-made spring roll pastry sheets
• 500g chicken breast fillet
• 100g shrimps
• 2 carrots
• 300-400g bamboo shoots
• 1 onion
• 5 garlic cloves
• 1 teaspoon ground white pepper
• Salt to taste
• 6 tablespoons cooking oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Spring Roll Pastry: Using ready-made pastry is a lifesaver. You can find these in most Asian grocery stores, or even some larger supermarkets. Make sure to keep them covered with a damp cloth while you’re working to prevent them from drying out.
• White Pepper: Don’t skip the white pepper! It has a unique flavor that’s a little different from black pepper and really complements the other ingredients. It’s a staple in Filipino cooking.
• Filipino Lumpia Fillings: Traditionally, lumpia fillings vary by region. Some use pork, others use only vegetables, and some add sweet potatoes or other interesting ingredients. Feel free to experiment! This recipe is a great base to start with.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the filling: Heat 6 tablespoons of oil in a wok. Sauté chopped onions and garlic until fragrant. This is where the magic starts!
2. Add chopped chicken breast and shrimp. Cook for 3-4 minutes until partially cooked. You don’t need to cook them all the way through yet.
3. Stir in julienned carrots and bamboo shoots. Season with salt and white pepper. Cook for 5-7 minutes until vegetables soften. We want everything tender-crisp.
4. Let the mixture cool completely. This is super important! Warm filling will make the spring roll wrappers soggy and difficult to work with.
5. Assemble the lumpia: Place 2 tablespoons of filling onto each spring roll pastry sheet. Fold sides inward and roll tightly, sealing the edge with a little water. Think of it like rolling a burrito!
6. Fry ‘em up! Heat oil for frying in a deep pan. Fry lumpia in batches until golden brown and crispy. Don’t overcrowd the pan, or they won’t get as crispy.
7. Drain on paper towels. This gets rid of any excess oil.

Expert Tips

• Don’t overfill the lumpia! It’s tempting, but it will make them burst during frying.
• Make sure the oil is hot enough before adding the lumpia. A good test is to drop a tiny piece of filling into the oil – it should sizzle immediately.
• Fry in batches to maintain the oil temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ground “chicken” and omit the shrimp. Add some finely chopped mushrooms for extra umami. My friend Sarah loves this version!
• Gluten-Free Adaptation: Look for gluten-free spring roll wrappers. They’re becoming more widely available.
• Spice Level: Add a pinch of chili flakes to the filling for a little kick. My family loves a bit of heat!
• Festival Adaptations: Lumpia are a staple at Filipino fiestas! Serve them alongside other traditional dishes like lechon (roasted pig) and pancit (noodles).

Serving Suggestions

These lumpia are best served warm, straight from the fryer. They’re amazing with sweet chili sauce, but you can also use a dipping sauce of your choice. A simple soy sauce with a squeeze of calamansi (Filipino lime) is also delicious.

Storage Instructions

Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either fry them again for a few minutes to restore their crispiness, or bake them in the oven at 350°F (175°C) for about 10-15 minutes.

FAQs

Let’s answer some common questions:

• What is the best way to seal the lumpia rolls to prevent them from bursting during frying? Make sure to use just a tiny bit of water to seal the edges. Too much water will make the wrapper soggy. Press firmly to ensure a good seal.
• Can I prepare the filling ahead of time? If so, how should I store it? Yes! You can prepare the filling a day or two in advance. Store it in an airtight container in the refrigerator.
• What is the difference between lumpia Shanghai and other types of lumpia? Lumpia Shanghai are smaller, thinner lumpia typically filled with ground pork and vegetables. Other types of lumpia can be larger and filled with different ingredients.
• What dipping sauces are traditionally served with lumpia? Sweet chili sauce is the most popular, but you’ll also find lumpia served with banana ketchup, soy sauce with calamansi, or a vinegar-based dipping sauce.
• Can I bake these lumpia instead of frying them? Yes, you can! Brush the lumpia with oil and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried lumpia, but still delicious.

Enjoy making (and eating!) these crispy, flavorful Chicken & Shrimp Lumpia. I hope they become a favorite in your home, too! Let me know in the comments if you try them and what you think.