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Crispy Chicken Adobo Lumpia

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A crispy Filipino summer favorite combining tangy chicken adobo filling wrapped in a crunchy lumpia shell, perfect for snacks or parties.

Ingredients

Scale
  • 2 cups cooked chicken adobo, shredded
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup carrots, finely diced
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 cup green onions, chopped
  • 1 egg, beaten
  • 1/2 cup cooked rice noodles or vermicelli, chopped (optional)
  • 20 lumpia wrappers (spring roll wrappers, thin square kind)
  • Vegetable oil for deep frying (enough to fill pan 2 inches deep)
  • For dipping sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 1 small chili, sliced (optional)

Instructions

  1. Prepare the filling by combining shredded chicken adobo, chopped onions, garlic, carrots, and green onions in a large bowl. Add soy sauce, vinegar, and black pepper. Mix gently until evenly coated. Fold in rice noodles if using. Ensure filling is moist but not watery.
  2. Set up rolling station by laying lumpia wrappers on a clean surface and covering with a damp towel. Beat the egg in a small bowl for sealing.
  3. Place about 2 tablespoons of filling near one corner of a wrapper. Fold corner over filling, then fold in sides tightly. Roll away from you, sealing edge with beaten egg. Avoid overfilling.
  4. Heat vegetable oil in a deep pan or wok to 2 inches deep to 350°F (175°C). Test oil readiness by dropping a small wrapper piece; it should sizzle and rise immediately.
  5. Fry lumpia in batches, turning occasionally until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and serve hot with dipping sauce.

Notes

Keep lumpia wrappers covered with a damp towel to prevent drying. Use beaten egg liberally to seal edges tightly. Maintain oil temperature at 350°F to avoid soggy or burnt lumpia. Drain fried lumpia on paper towels to keep crispiness. Leftover lumpia can be reheated in a 350°F oven for 8-10 minutes to restore crispiness. For gluten-free, use rice paper wrappers and adjust frying technique.

Nutrition

Keywords: chicken adobo lumpia, Filipino recipe, crispy lumpia, summer snack, Filipino appetizer, lumpia recipe, chicken adobo

Find it online: https://goldensimmer.com/crispy-chicken-adobo-lumpia-recipe-5-easy-steps-for-filipino-summer/