Chicken and Shrimp Lumpia

By Whisper of Yum
  • Total Time:
    1 hour 30 mins
  • Servings:
    25-40 lumpia


  • 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


  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 until 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.