Chicken and Shrimp Lumpia

Nothing says home more than a handful of crispy fresh lumpia + my momma’s sweet and sour sauce. Homemade lumpia was what my momma offered friends and guests; it was loved by all and people would invariably ask for her recipe. I’m happy to share this bit of my childhood and go more into why these tightly rolled bits of heaven are so special to me.

📝 Ingredients

• 2 lbs ground chicken thigh (do not use breast meat as it will be too dry)
• 1/4 lb shrimp, deveined + finely chopped
• 2 eggs
• 2 tbsp + 1 tsp fish sauce
• 1 tsp pepper
• 2 cups carrots, finely chopped
• 1 1/2 cup celery, finely chopped
• 1 cup green onion, finely chopped
• 1/4 cup of garlic, minced
• 40 lumpia wrappers (Tropics brand is good, sold at Asian markets)
• Small bowl of water to seal lumpia
• oil for frying

👨‍🍳 Instructions

1. 1Prepare vegetables as described and add all ingredients to a bowl.
2. 2Mix thoroughly until the vegetables are well incorporated into the meat.
3. 3Place the filling in the refrigerator for 2-3 hours to allow the flavors to marry.
4. 430-mins before you begin wrapping the lumpia, take the wrappers out of the package and separate each wrapper from the pressed stack. Place under a towel to keep the wrappers moist.
5. 5--- Wrapping ---
6. 6Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
7. 7Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
8. 8Moisten the edge with water to seal.
9. 9Place under a towel to keep the lumpia moist.
10. 10Repeat until you’re finished!
11. 11--- Cook ---
12. 12Heat a skillet over medium heat, add oil (about 1 inch depth) and heat oil for about 3-5 mins. Check the heat–dip one end of the lumpia and if it begins to fry, then the oil is hot enough.
13. 13Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
14. 14Drain on paper towels and serve immediately.