Air Fryer Chicken Lumpia

My neighbor brought over a bag of lumpia wrappers one afternoon, insisting I had to try making these at home instead of always ordering them. I was skeptical—wrapping tiny bites seemed fiddly—but the first batch that came out of my air fryer was so golden and crispy that I ended up eating half of them before anyone else got a chance. Now I make them constantly, and honestly, the air fryer has made this so much easier than the traditional deep-frying method my family always used.

I remember bringing these to a potluck last year, and they disappeared so fast I didn't even get to see people eat them—just an empty plate and confused looks asking where they went. That's when I realized this recipe wasn't just a shortcut version of something I'd been making wrong; it was genuinely better than what I'd been attempting in a skillet for years.

Ingredients

• Ground chicken: The backbone here—makes sure you're using something fresh since the filling cooks quickly and won't hide old meat.
• Carrot, grated: Adds sweetness and a subtle texture that keeps the filling from being one-note; grate it fine so it distributes evenly.
• Green onions: The fresh element that nobody notices until you leave them out, then suddenly the whole thing tastes flat.
• Garlic, minced: Use fresh, not that jarred stuff—these little bites need every flavor to shine.
• Soy sauce: Your salt and umami in one ingredient; don't skip it just because you added salt separately.
• Sesame oil: Just a teaspoon, but it's what makes someone say 'what is that amazing smell?'
• Black pepper, salt, and sugar: The holy trio that balances everything—the sugar especially keeps the salty soy from taking over.
• Lumpia wrappers: Spring roll wrappers work fine, but hunt for the real thing at an Asian market if you can; they're thinner and crisper.
• Egg, beaten: Your edible glue—brush it carefully so the wrapper seals completely during frying.
• Oil spray: Avocado oil spray is my go-to since it doesn't smoke and actually browns things nicely.

Instructions

Mix your filling like you mean it:

Combine the chicken, carrot, green onions, garlic, soy sauce, sesame oil, pepper, salt, and sugar in a bowl and stir until everything is evenly distributed—you'll feel the mixture come together and smell that savory-sweet aroma that tells you you're on the right track.

Cut and prep your wrappers:

Slice each lumpia wrapper in half so you have rectangles that are easier to work with; this doubles your yield without making you feel like you're cutting corners.

Fill and shape:

Place about a tablespoon of filling near one short edge of a wrapper, then use your fingers to gently shape it into a small log before you start rolling—this prevents lumpy, uneven pieces.

Roll and seal like a pro:

Fold the long sides over the filling first, then roll up tight toward the other end, and brush that egg wash on the edge so it seals completely.

Repeat until you run out of filling:

Keep a damp towel nearby so the wrappers don't dry out while you work—it's the difference between smooth rolling and tearing.

Preheat and arrange:

Get your air fryer to 190°C (375°F) for a few minutes, then lay your lumpia bites in a single layer without crowding—they need space to get crispy all over.

First spray and fry:

Give them a light, even coat of oil spray, then air fry for 8 minutes until they're starting to turn golden.

Flip and finish:

Turn them over, spray again, and fry for another 7 minutes until they're deep golden and sound crispy when you tap them.

Make your dipping sauce:

Whisk together soy sauce, rice vinegar, sugar, and chili sauce in a small bowl—taste and adjust if one flavor is too strong.

Serve immediately:

These are best eaten fresh while they're still warm and the outside is at maximum crunch.

Save

The moment that stuck with me was watching my eight-year-old nephew take one bite and immediately ask for three more, then ask when I was making them again—I'd never seen him choose something homemade over store-bought before, and it felt like a small victory in the kitchen.

Why Air Frying Changed Everything

I used to think air frying was just a trend, another kitchen gadget that would end up in the back of a cabinet. But when I made these lumpia bites the traditional way—deep-fried in oil—and then tried them in the air fryer, there was no comparison. The air fryer version was crispier, less greasy, and honestly easier to manage without worrying about hot oil splattering everywhere or getting the temperature just right. It's one of those rare kitchen upgrades that actually delivers.

Make-Ahead Magic

These freeze beautifully, which means you can assemble a batch on a lazy Sunday afternoon and just pull them out whenever you need a quick appetizer or snack. I freeze them raw on a tray before transferring to a bag, and they go straight from freezer to air fryer without any thawing—just add maybe 2 extra minutes to the cooking time. This has become my secret weapon for last-minute entertaining.

Playing With Flavors

Once you nail the basic version, you can start having fun with variations. I've added finely chopped water chestnuts for extra crunch, swapped in ground turkey or pork when that's what I had on hand, and even made a vegetarian batch with crumbled tofu that honestly impressed everyone. The filling is forgiving enough to handle tweaks, so don't be afraid to experiment based on what you like or what's in your kitchen.

• If you go vegetarian with tofu, press it well and fry it first to get rid of excess moisture.
• Water chestnuts should be chopped fine—if they're too chunky, they make the filling lumpy.
• Banana ketchup is a traditional Filipino dipping option if you can find it, and it's worth seeking out.

Save

These little bites have become my go-to appetizer, and I love that they feel special enough to impress but simple enough that I can actually pull them together without stress. Once you taste how good they are, you'll understand why my neighbor kept insisting I had to try making them myself.

Recipe Questions

→ Can I use other meats instead of chicken?

Yes, ground turkey or pork can be used as alternatives for a similar texture and flavor profile.

→ How do I ensure the lumpia bites are crispy?

Lightly spraying the lumpia bites with oil before air frying helps achieve a golden and crispy texture.

→ Can these be prepared in advance?

Yes, you can assemble the lumpia bites ahead of time and air fry just before serving for freshness and crunch.

→ Is there a vegetarian option?

Firm tofu can replace ground chicken for a vegetarian-friendly version while maintaining flavor and texture.

→ What is recommended for dipping sauce?

A mix of soy sauce, rice vinegar, sugar, and optional chili sauce complements the bites with a tangy, slightly spicy flavor.