Air Fryer Chicken Lumpia Bites (Printable Page)

Golden bite-sized chicken wrapped in lumpia, air-fried for a crispy, light Filipino-inspired snack or appetizer.

# What You Need:

→ Filling

01 - 10.5 oz ground chicken
02 - 1 small carrot, finely grated
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 0.5 teaspoon ground black pepper
08 - 0.5 teaspoon salt
09 - 1 teaspoon sugar

→ Assembly

10 - 12 lumpia wrappers (spring roll wrappers)
11 - 1 egg, beaten (for sealing)
12 - oil spray for air fryer

→ Dipping Sauce (optional)

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sugar
16 - 1 teaspoon chili sauce (optional)

# Steps:

01 - In a bowl, combine ground chicken, grated carrot, sliced green onions, minced garlic, soy sauce, sesame oil, black pepper, salt, and sugar. Mix thoroughly until well combined.
02 - Cut each lumpia wrapper in half to form two rectangular pieces.
03 - Place 1 tablespoon of filling near the short edge of a wrapper half. Shape the filling into a small log. Fold the sides over the filling and roll tightly. Brush the end with beaten egg to seal.
04 - Repeat the filling and rolling process with the remaining filling and wrappers.
05 - Preheat the air fryer to 375°F (190°C) and allow it to heat for 3 minutes.
06 - Place lumpia bites in a single layer inside the air fryer basket. Lightly spray with oil.
07 - Air fry for 8 minutes, then flip the bites, spray again with oil, and air fry for an additional 7 minutes or until golden brown and crisp.
08 - Mix soy sauce, rice vinegar, sugar, and optional chili sauce in a small bowl.
09 - Serve the lumpia bites hot alongside the prepared dipping sauce.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, and you don't need a pot of oil splattering on your stove.
  • Twenty-four bites means you can freeze half and still have plenty for impromptu gatherings or midnight snacking.
  • The dipping sauce is tangy enough to cut through the richness, making them feel lighter than they actually are.
02 -
  • Don't skip the oil spray on the second half—it's the difference between crispy and slightly chewy, and that spray is your secret weapon.
  • If your wrappers dry out while you work, cover them with a damp towel; they tear easily when they're too dry and stick together when they're wet.
03 -
  • If your wrappers are thicker than paper-thin, they won't crisp as well, so hunt for the delicate ones and your results will jump a level.
  • Slightly undercook the filling on purpose because it keeps cooking after you roll it, and if you overmix it, the texture becomes dense instead of light and tender.
Go Back