Appetizers · Chicken Recipes · Lumpia/Spring Rolls · Lutong Bahay (Daily Menu)

Lumpiang Manok Recipe (Chicken Spring Rolls)

Lumpiang Manok Recipe (Chicken Spring Rolls)

If you don’t eat pork, or trying to avoid pork for some reason. Fret not, you can still enjoy Lumpia using Chicken! You gotta try this very simple version of Chicken Lumpia. For dipping sauce recipes and ideas, check it here.

Lumpiang Manok Recipe (Chicken Spring Rolls)


  • 1 ¼ cup (175g) chicken breast fillet, julienned 
  • 1 ¼ cup repolyo, julienned
  • 4 stalks spring onions, minced
  • 1 ¼ cups Toge or bean sprouts
  • ⅔ cups (60g carrots), julienned
  • ¼ block (45g) firm Tofu or tokwa
  • 2 teaspoon Soy sauce (10 ml)
  • 1 tablespoon Oyster sauce
  • 100ml chicken stock (about 3 ¼ oz.)
  • 1.4 teaspoon cornstarch (7ml)
  • 3 teaspoon (15ml) cold water (for dissolving cornstarch)
  • 20 pcs Spring Roll wrappers
  • 1 large egg
  • Cooking oil
  • Salt and pepper powder, to taste


  1. In a wok, heat some cooking oil to saute chicken, cabbage, spring onions, bean sprouts, and carrots. 
  2. Season with soy sauce and oyster sauce. Continue to toss until the chicken is cooked through for about 3 minutes. Adjust heat to low.
  3. In a small bowl, dissolve cornstarch in little water and pour into the wok. Mix to combine until fillings are thickened. Turn off heat, set aside and let it cool.
  4. Once the filling is cool, add the egg and mix it well and season with salt and pepper to taste. 
  5. Start scooping the filling onto individual lumpia wrappers. Wrap it one by one. Don’t forget to prepare a small portion of water for dabbing your finger to seal wrapped lumpia.
  6. In a deep metal pot, heat enough oil to deep fry lumpia. Fry lumpia in batches until golden brown (but don’t overcrowd the pot). 

Cooking Tips for a Very Crispy Lumpia:

  • Let it air dry before frying, when you fry a wet lumpia, it becomes soggy too after frying. So let the wrapped lumpia dry in normal air. 
  • To make Lumpia Extra Crunchy and Crispy: Let it cool first after frying,  then bake it in an air fryer/oven for a few minutes. The secret is to re-cook it in the air fryer (or oven or turbo broiler). The oven/air fryer can help totally remove the excess oil, or last drop of moist left in your Lumpiang Shanghai. Reheat the fried lumpia at 190°C for about 1-2 minutes.
  • After the party, leftover lumpia can still be super crispy when reheated in an air fryer just like newly cooked. Just make sure to keep it in airtight containers to avoid moisture. Then just reheat in the oven until back to its original crisp.