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Philippine Chicken Adobo Lumpia

Lumpia

Lumpia is the Phillippine version of an egg roll, use egg roll wrappers to make it easy.  You can even use leftover soup chicken for the filling. 

  • Duration
  • Cook Time
  • Prep Time
  • 18Servings

Ingredients

Chicken

  • Extra virgin olive oil
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch of scallions, whites only, roughly chopped
  • 1 medium head of garlic, cloves separated and peeled
  • 1½ cups white vinegar
  • ¼ cup water
  • 6 bay leaves
  • ¼ cup soy sauce
  • ¼ cup brown sugar (optional) 

Lumpia

  • 1 package (18-count) egg roll wrappers
  • 1 egg, beaten
  • Vegetable oil for frying
  • Shredded chicken

Preparation

CHICKEN:

1. Season chicken with salt and pepper. Sear in Dutch oven or heavy-bottomed pot over medium-high heat. Pour off excess oil, then add all other ingredients.

2. Bring chicken to a boil, then reduce to a gentle simmer. Simmer, covered, for 1 hour, or until the meat is fork tender. Remove chicken to a bowl and shred.

LUMPIA:

1. Working one at a time, place 3 tablespoons of the chicken filling diagonally near one corner of each wrapper, leaving a 1-inch space at both ends. Roll wrapper up over filling, tuck in both ends, and roll neatly. Note: Lumpia traditionally looks more like a cigar and less like a traditional egg roll.

2. Seal edges with beaten egg. Continue to wrap the rest of the lumpia.

3. Fill a medium pot or Dutch oven halfway with oil, and heat oil to 350°F. When oil comes up to temperature, drop lumpia in 2 to 3 at a time, frying for 1 to 2 minutes, or until golden brown.

4. Drain lumpia on paper towels, and serve immediately with Soy Dipping Sauce and Green Papaya Salad.

Soy Dipping Sauce: Whisk ⅓ cup apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 2 tablespoons sugar, ¼ teaspoon garlic powder, 1 red Thai chile, stemmed and thinly sliced, and 1 scallion, thinly sliced