Air Fryer Chicken Lumpia (Print Version)

Golden chicken bites wrapped in lumpia pastry, air-fried for a crispy, flavorful Filipino-inspired snack.

# Components:

→ Filling

01 - 10.5 oz ground chicken
02 - 1 small carrot, finely grated
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - ½ teaspoon ground black pepper
08 - ½ teaspoon salt
09 - 1 teaspoon sugar

→ Assembly

10 - 12 lumpia wrappers (spring roll wrappers)
11 - 1 egg, beaten (for sealing)
12 - Oil spray (for air fryer)

→ Dipping Sauce (optional)

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sugar
16 - 1 teaspoon chili sauce (optional)

# Directions:

01 - Combine ground chicken, grated carrot, green onions, minced garlic, soy sauce, sesame oil, black pepper, salt, and sugar in a bowl. Mix thoroughly until evenly combined.
02 - Cut each lumpia wrapper in half to make two rectangles.
03 - Place 1 tablespoon of filling near one short edge of a wrapper half and shape it into a small log. Fold the sides over the filling, roll tightly, and brush the end with beaten egg to seal.
04 - Repeat the filling and rolling process with the remaining ingredients.
05 - Preheat the air fryer to 375°F (190°C) for 3 minutes.
06 - Place lumpia bites in a single layer in the air fryer basket and lightly spray with oil.
07 - Air fry for 8 minutes, flip the bites, spray lightly again, then air fry for an additional 7 minutes until golden and crisp.
08 - Mix soy sauce, rice vinegar, sugar, and chili sauce in a small bowl.
09 - Serve lumpia bites hot accompanied by the dipping sauce.

# Expert Advice:

01 -
  • They're ready in under 40 minutes from start to golden finish, which means you can actually make them when guests are already on their way.
  • Air frying cuts the oil way down but somehow makes them even crispier, and your kitchen doesn't smell like a deep fryer for three days.
  • These freeze beautifully, so you can make a double batch on Sunday and have instant party food all week.
02 -
  • Don't skip the second oil spray—that's literally what makes the difference between 'nice' and 'irresistibly crispy', and I learned this by making them twice with only the first coat.
  • If your filling is too wet, the wrappers will get soggy no matter how well you seal them; make sure you're grating the carrot dry and not overmixing.
03 -
  • Keep your wrappers covered with a damp towel while you work—they dry out faster than you'd think, and dry wrappers tear instead of roll smoothly.
  • The egg wash should be thin and brushed lightly; too much and it'll cook visibly and look sloppy instead of sealed.
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