Chicken + Shrimp Lumpia

Lumpia: It’s not a true Filipino party unless lumpia is present (at least in our home it isn’t). These delicious bits will always hold a special place in my heart. I can recall as a kid, helping my mom and sister separate the lumpia wrappers from the pressed stack and placing them below a towel to keep them moist. There was a bit of my childhood when lumpia helped supplement my mother’s income shortly after my father passed away. My sister and mom would be going hard in the kitchen chopping carrots, celery, green onion, mixing the filling with their bare hands, and wrapping what appeared to me as, sky-high stacks of lumpia late into the night. There were times when the freezer was so packed with orders that there was no room for anything else–not even for my big-stick popsicles. For a bit, lumpia provided for my momma, sister and me and I’ll never forget those humble times. I’ll forever be grateful to my momma for her endless devotion to provide a beautiful life for us.

Effortful Time: 1 hour 30 mins Total Time: 4 hours mins Servings: Approx. 25-40 lumpia

Note Traditionally, my family and I use ground pork for the filling. The below recipe is just one of many variations of lumpia we make-enjoy!

You Need:

  • 2 lbs ground chicken thigh (do not use breast meat as it will be too dry)
  • ¼ lb shrimp, deveined + finely chopped
  • 2 eggs
  • 2 tbsp + 1 tsp fish sauce
  • 1 tsp pepper
  • 2 cups carrots, finely chopped
  • 1 ½ cup celery, finely chopped
  • 1 cup green onion, finely chopped
  • ¼ 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

Do it:

  1. Prepare vegetables as described and add all ingredients to a bowl.
  2. Mix thoroughly until the vegetables are well incorporated into the meat.
  3. Place the filling in the refrigerator for 2-3 hours to allow the flavors to marry.
  4. 30-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.


  1. Place 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.
  2. Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
  3. Moisten the edge with water to seal.
  4. Place under a towel to keep the lumpia moist.
  5. Repeat til’ you’re finished!


  1. Heat 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.
  2. Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
  3. Drain on paper towels and serve immediately.