Lumpia from Uncle Rey

Why This Recipe Is So Loved

This dish offers a perfect balance of crispy texture and savory filling. It’s a crowd-pleaser that brings comfort with every bite. The flavors are familiar yet satisfying, making it a great choice for any occasion.

Pro Cooking Tips

- Make sure the oil is hot enough before frying to achieve a crispy exterior.
- Don’t overfill the wrappers to prevent them from bursting during cooking.
- Seal the edges well with a bit of water or beaten egg to keep the filling inside.

Step 1

Put the chicken in a small pot and covering it with water. Toss in the carrots, celery, and onion. Bring it all to a boil, then lower the heat and let it simmer gently for about an hour and 15 minutes, or until the chicken is cooked through and starting to fall off the bone.

Step 2

Carefully take the chicken out and set it aside to cool. Once it’s cool enough to handle, shred the meat off the bones. Put the bones and skin back into the pot, turn the heat back up, and let the broth boil until it reduces by about half—this should take 10 to 15 minutes.

Step 3

Strain out the bones and veggies, then pour the broth back into the pot. Season with salt and pepper to taste. Add the green beans and bean sprouts, and simmer until the beans are tender, around 8 minutes. Stir in the shredded chicken, mix everything well, then drain the filling so it’s not too wet. Let it cool completely before you start rolling.

Step 4

Lay out one lumpia wrapper and spoon about 1/4 cup of the chicken mixture near the bottom. Fold the wrapper over the filling, then roll it up once. Fold in the sides to seal everything in, then continue rolling until you reach the top. Brush the edge with a bit of beaten egg to seal it shut. Keep going until all the filling is used.

Step 5

Heat about an inch and a half of vegetable or canola oil in a deep pan to 350°F. Fry a few lumpia at a time, turning them until they’re golden and crispy all over. Drain them on paper towels to get rid of extra oil.