Lumpia, a culinary gem from the Philippines, has become a global sensation and is often referred to as the Filipino Eggrolls. This dish is not just about the crispy outer layer but also the medley of flavors tucked inside. When we speak of Filipino Lumpia, it resonates with the tradition, memories of family gatherings, and the love that goes into the making of each roll. As with many traditional recipes, every family boasts their unique touch, but the essence of the Filipino Eggrolls remains consistent – a delightful burst of flavor and a crispy texture.
Millie’s Chicken Lumpia recipe stands out in the realm of Filipino Lumpia for its rich and sumptuous filling. But beyond that, the beauty of Filipino Eggrolls is their versatility. While chicken is a popular choice, Lumpia can also be filled with ground pork, shrimp, tofu, or even a combination of these ingredients. The key is in the fine dicing and mixing of fillings, ensuring every bite is a balanced treat. Another notable variant is the Lumpiang Shanghai, smaller in size but packed with minced meat and often served during Filipino fiestas and gatherings.
For those who are new to Filipino cuisine, trying out Filipino Lumpia is a must. These Filipino Eggrolls are not just appetizers; they are a symbol of Filipino hospitality and the communal spirit. Serving Lumpia at parties or gatherings is a testament to the host’s desire to offer the best to their guests. Furthermore, the act of making Lumpia, from the preparation of ingredients to the rolling and frying, is often a family affair. It’s a tradition that binds generations, much like how I learned from Millie and passed the knowledge down to Janis and Cathy. And as each person adds their touch, the legacy of the Filipino Eggrolls continues to evolve and flourish.
Ingredients: 12-25 pieces of lumpias
1 lb. boiled chicken chopped into tiny pieces
2 cups finely chopped carrots
2 cups finely chopped celery
2 cloves chopped garlic
1 medium onion finely chopped
salt & pepper to taste
1 packet of eggroll wrapper
Cooking Procedure:
- First, boil the chicken, chop them into tiny pieces when they cool off. Finely chop all the vegetables including garlic and onion. Mix them with the chicken, add salt and pepper and set aside.
- Open the eggroll wrappers packet, start separating each wrapper gently, to avoid tearing them apart. Keep wrappers moist by covering them with a clean moist towel to prevent them from drying up.
- Crack open and scramble the egg on a medium bowl. Place one eggroll wrapper sheet on a clean flat surface or a plate, positioning the lumpia wrapper to a diamond shape, with one of the corner tips pointed towards you.
- Horizontally spread 1-2 tablespoons of the mixed ingredients on the lower part of the wrapper(part that’s closer to you), but leave enough space on the edge that will allow you to fold the tip facing you, as the first step to secure the Lumpia fillings.
- Next, grab the left and right corners of the wrapper towards the center, tuck both ends in, then gently roll the closed fillings towards the top edge of the wrapper.
- Once wrapped, seal the top edge by brushing it with the scrambled egg. Press the tip down to stick with the opposite edge of the wrapper to finally secure the fillings. Repeat the same procedure until every portion of the shrimp lumpia recipe is wrapped.
- Heat up enough oil on a deep pan to prepare the deep-frying process. Use a tong to fry each wrapped Chicken Lumpia (Filipino Chicken Eggroll) until golden brown.
- Place each fried Shrimp Lumpia on a paper towel-covered strainer. Let each piece drain excess oil on the towel to remove the grease, prior to serving. Serve hot or cold as an appetizer or a side dish.
Tip: Consider adding finely chopped fresh shrimps as an option. Use spicy vinegar with fish sauce as an alternative to sweet and sour dip. A great combo with this succulent Chicken Lumpia(Filipino chicken egg rolls) meal!
