Save My neighbor dropped off a batch of store-bought lumpia last summer, and I was struck by how quickly they disappeared at our family gathering. She mentioned she'd started making them in her new air fryer, and the conversation stuck with me through the season. One quiet afternoon in my kitchen, I decided to reverse-engineer her recipe, tinkering with seasoning ratios and wrapper sizes until I landed on these golden, bite-sized versions that somehow taste even better than hers—though I'd never tell her that.
I made these for a potluck last month, and someone asked if I'd bought them from a Filipino bakery—that compliment meant more to me than any fancy dessert ever could. Watching people reach for a second, then a third bite, I realized this recipe had quietly become a kitchen victory worth repeating every time friends show up.
Ingredients
- Ground chicken: Choose fresh or thawed, not overly processed varieties; the texture makes a difference in how the filling holds together during rolling and cooking.
- Carrot, grated: It adds subtle sweetness and moisture that keeps the filling tender instead of dense.
- Green onions: Slice them thin so they distribute evenly and cook through without becoming stringy.
- Garlic, minced: Fresh garlic matters here; it'll perfume the whole batch with a savory, irresistible aroma.
- Soy sauce: Use a good quality brand that tastes balanced rather than overly salty.
- Sesame oil: A teaspoon is enough to add richness without overpowering the delicate filling flavors.
- Black pepper and salt: These bring out the umami in the soy and sesame without demanding attention.
- Sugar: A pinch balances the saltiness and deepens the savory notes.
- Lumpia wrappers: Find them in the frozen section of Asian grocery stores or online; they thaw quickly and are worth seeking out over generic spring roll wrappers.
- Egg wash: The beaten egg seals the wrapper edges so they don't unroll during air frying.
- Oil spray: Just a light coat ensures even browning without soaking the bites in oil.
Instructions
- Mix the filling:
- Combine chicken, carrot, green onions, garlic, soy sauce, sesame oil, pepper, salt, and sugar in a bowl, stirring until the mixture feels cohesive and smells incredible. Don't overmix; you want the chicken to stay tender, not turn tough from working it too much.
- Prepare the wrappers:
- Cut each lumpia wrapper in half to create two rectangles—this size is what makes them perfect bite-sized instead of unwieldy. Stack them on a damp paper towel so they stay pliable while you work.
- Fill and roll:
- Place about a tablespoon of filling near one short edge, shape it into a compact log, and you'll feel the wrapper tighten around it. Fold the long sides inward first, then roll upward tightly, keeping tension as you go so the wrapper doesn't slip.
- Seal the edges:
- Brush a tiny bit of beaten egg along the final edge and press gently to seal; this is what keeps everything together in the hot air. Work quickly so the wrappers don't dry out, but don't rush so much that you tear them.
- Air fry prep:
- Preheat your air fryer to 190°C (375°F) for 3 minutes while you arrange the bites in a single layer, not touching. A light spray of oil is all they need to brown beautifully.
- First cook and flip:
- Air fry for 8 minutes until the edges start turning golden, then flip each piece carefully with tongs and spray again. The second spray ensures the newly exposed surface gets the same crispiness as the first side.
- Finish cooking:
- Continue air frying for 7 more minutes until they're deeply golden and crackle slightly when moved. You'll know they're done when the wrapper sounds papery and the filling smells warm and savory.
- Make the dipping sauce:
- Mix soy sauce, rice vinegar, sugar, and optional chili sauce in a small bowl—taste it and adjust the ratios to your preference. This sauce brings everything together with brightness and heat that cuts through the richness of the fried filling.
- Serve:
- Arrange the hot bites on a plate with the dipping sauce on the side and watch them vanish in minutes.
Save There's something quietly satisfying about pulling a tray of golden lumpia bites from the air fryer, the wrapper crackling and the filling still steaming inside. It's a small kitchen moment, but it's proof that good food doesn't require complicated techniques or exotic ingredients, just attention and a willingness to try.
Why Air Fryer Works Here
I spent years avoiding lumpia because deep frying seemed intimidating and messy, so switching to the air fryer felt like permission to finally make them. The hot circulating air mimics a deep fryer's crisping power without the oil splatters, the smell that lingers for days, or the waste. You get the same crackly texture and golden color with a fraction of the cleanup, and honestly, they taste nearly identical.
Storage and Make-Ahead Strategy
These bites freeze beautifully before cooking, which changed how I approach entertaining entirely. Assemble them on a tray, freeze until solid, then transfer to a freezer bag; they'll keep for up to a month and cook straight from frozen with just a couple extra minutes in the air fryer. I've also reheated leftover bites the next day by giving them a quick 3-minute air fry at 180°C to restore the crispiness, though they're honestly best enjoyed fresh.
Variations and Flavor Twists
The filling is forgiving enough to welcome improvisation—I've added finely minced water chestnuts for extra crunch, swapped in ground turkey or pork depending on what was on sale, and even tried a vegetarian version with pressed tofu that surprised everyone who tasted it. The dipping sauce can shift too: swap rice vinegar for lime juice, add more chili for heat, or try banana ketchup for a distinctly Filipino flavor that brings the whole thing home.
- A splash of oyster sauce in the filling adds umami depth that makes people ask what your secret ingredient is.
- If you're out of sesame oil, skip it entirely rather than substituting; the soy sauce provides plenty of richness.
- Serve alongside sweet chili sauce, sriracha mayo, or even a simple vinegar dip depending on the mood and who's eating.
Save There's a reason these disappear so fast: they're crispy, tender, and satisfying in a way that feels like celebration even when you're just cooking for yourself. Make them once and they'll become part of your entertaining rotation for good.
Recipe FAQ
- → What is the best way to keep lumpia wrappers from tearing?
Handle lumpia wrappers gently and keep them covered with a damp cloth to prevent drying out. Cut wrappers carefully and avoid overfilling to prevent tearing during wrapping.
- → How do I get the lumpia bites extra crispy in the air fryer?
Lightly spray the lumpia bites with oil before air frying and flip halfway through cooking to ensure even crispiness and a golden finish.
- → Can I prepare the lumpia bites ahead of time?
Yes, you can assemble lumpia bites and refrigerate them for a few hours before air frying. This helps the flavors meld and saves preparation time.
- → What are good dipping sauce options to serve with chicken lumpia bites?
A tangy mix of soy sauce, rice vinegar, sugar, and chili sauce pairs well, but sweet chili sauce or banana ketchup can also complement the flavors nicely.
- → Are there alternatives to ground chicken for the filling?
Ground turkey or pork works well as substitutes. For a vegetarian option, firm tofu can be used with added crunch from chopped water chestnuts or bell peppers.