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Lumpia Egg Rolls Filipino Style

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 30-50 Lumpia 1x


  • 1 lb. boneless, skinless chicken breast
  • 2 cloves garlic
  • 1 onion, minced
  • 1 c. grated carrots
  • 1 c. shredded cabbage
  • 2 cloves garlic, minced
  • Maggi seasoning-2 tbsp.
  • Oyster sauce 1 tbsp.
  • Sesame oil-1 tsp
  • Soy sauce-1 tbsp
  • 1 tsp. celery salt
  • ¼ tsp crushed red pepper
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Spring roll wrapper
  • flour/water paste=equal amounts to seal rolls
  • Grease to fry
  • extra virgin olive oil to saute meat


  1. In a blender or food processor grind all the vegetables and chicken breast, season with all the seasonings, cook for about 4 minutes in a skillet over medium heat with a small amount of olive oil. Allow to cook for about 15 minutes.
  2. Place about 1-3 teaspoons of cooled meat on the edge of the spring roll wrapper, depending on the size of the spring roll wrapper.
  3. Roll up, seal with flour water paste and repeat.
  4. You can freeze Lumpia if you choose. Lay flat on tray, do not stack, allow to freeze then once frozen, place in freezer bags.

To Fry:

  1. Heat cooking grease to 350 degrees. Fry Lumpia about 3-4 minutes, until golden brown and crispy. Drain on paper towels. Serve with sweet and sour sauce.