Pin It The first time I made lumpia bites, I was hunting for something that didn't require deep frying but still had that golden, crispy exterior that makes you feel like you're eating something indulgent. My air fryer was sitting there looking underutilized, and I remembered my grandmother's stories about making these for family gatherings, always bustling around the kitchen with her hands moving faster than conversation. So I adapted her filling to work with smaller bites, thinking of how satisfying it would be to pop one whole piece in my mouth without the oil-soaked aftermath.
I tested these for a casual Friday night gathering where everyone was supposed to bring something, and I decided to show up with a homemade appetizer instead of stopping at the store. Watching people eat three or four of these in a row without realizing it was the moment I knew this recipe was a keeper—there's something about bites that small that makes you feel like you're just tasting, not eating, so you keep reaching for more.
Ingredients
- Ground chicken: The neutral base that lets the aromatics shine without overpowering the delicate wrapper; make sure it's not too lean or the filling gets dry.
- Carrot, grated: Adds natural sweetness and keeps the filling moist, plus that slight color makes each bite look more appealing.
- Green onions: These give you that fresh snap in every piece—don't skip them or use regular onion as a substitute.
- Garlic, minced: Three cloves feels timid, but two gives you that gentle background hum of flavor rather than a shout.
- Soy sauce: The salt and umami anchor; use a good quality one if you can because it makes a real difference in such a simple filling.
- Sesame oil: Just one teaspoon is enough to add that toasted, warm note that makes people ask what's in it.
- Lumpia wrappers: These are thinner and more delicate than standard spring roll wrappers, and they crisp up beautifully in the air fryer—worth hunting down at an Asian market.
- Beaten egg: Your glue; brush it on the edges and they'll seal shut like a promise.
- Oil spray: Don't skip the spray step or they'll be pale and chewy instead of golden and crisp.
Instructions
- Prepare the filling:
- Combine all filling ingredients in a bowl and mix until you can't see separate bits of carrot anymore—the mixture should feel like moist sand. Taste it and adjust salt if needed because this is your chance to get it right before wrapping.
- Cut and portion:
- Slice your lumpia wrappers in half crosswise so you have rectangles; this yields more bites from fewer wrappers and makes them the perfect handheld size.
- Fill each wrapper:
- Place about a tablespoon of filling along one short edge of each rectangle and shape it into a small log, leaving about a half-inch of space on each side. This gives you room to fold without the filling squishing out.
- Roll and seal:
- Fold the long sides over the filling first, then roll tightly from the filled edge toward the other end. Brush the final seam with beaten egg and press gently so it stays locked.
- Preheat and arrange:
- Get your air fryer to 190°C and let it heat for three minutes while you load the basket. Arrange bites in a single layer without crowding—they need room to circulate air and turn golden all over.
- First fry:
- Air fry for 8 minutes, then give each piece a gentle flip with tongs. This step is where the magic happens because the bottom gets crispy while the top stays light.
- Second fry and finishing:
- Spray again lightly with oil and fry for 7 more minutes until they're the color of caramel. Don't skip this second spray—it's what takes them from decent to irresistible.
- Make the sauce:
- While they're in the final cooking stretch, whisk together soy sauce, rice vinegar, sugar, and chili sauce if using. This comes together in 30 seconds and tastes like restaurant-quality dipping.
Pin It There's a moment right when they come out of the air fryer and you crack one open—the steam rises up and hits your face, and you see that the filling stayed sealed and moist inside while the wrapper turned golden and crisp. That's when a recipe stops being instructions and becomes something you actually want to make again.
Wrapper Tips That Actually Matter
Lumpia wrappers are more delicate than spring roll wrappers, and they dry out fast once the package is open. Keep them under a damp paper towel while you work so they stay pliable enough to fold without cracking. I made the mistake of leaving them out while prepping the filling once, and three wrappers became unusable—now I get everything ready before I even open the package.
Flavor Variations Worth Trying
The base filling is chicken and aromatics, but it's a canvas. I've added finely chopped water chestnuts for crunch, minced bell pepper for sweetness, and even a tiny bit of ginger when I was feeling adventurous. Swapping ground turkey works seamlessly, and I've made a vegetarian batch with crumbled firm tofu that surprised everyone—the seasoning is what carries the flavor, not the protein.
Storage and Serving Ideas
These are best eaten fresh and still warm, but you can make them a few hours ahead and reheat them in the air fryer for 3 minutes at 170°C to restore the crispiness. Serve them with the soy-vinegar dipping sauce, or branch out into sweet chili sauce, banana ketchup if you want to go fully Filipino, or even a simple mayo mixed with sriracha if that's your style.
- Store uncooked lumpia in the freezer for up to a month if you want to fry them later without thawing.
- Leftovers keep in an airtight container for two days, though honestly they rarely last that long.
- Make the dipping sauce while the second batch cooks so you're not scrambling when everyone's ready to eat.
Pin It These bites remind me why I love cooking with an air fryer—you get something that tastes indulgent without the mess or the guilt. Make them once and you'll find yourself planning occasions to make them again.
Recipe Questions & Answers
- → How do I ensure the lumpia bites are crispy?
Air fry at 190°C (375°F) and lightly spray the lumpia with oil before cooking; flipping halfway helps achieve even crispiness.
- → Can I substitute the ground chicken with other proteins?
Yes, ground turkey, pork, or firm tofu work well as alternatives to customize the filling.
- → What dipping sauce complements these bites best?
A simple blend of soy sauce, rice vinegar, sugar, and optional chili sauce provides a tangy, balanced dipping experience.
- → Are lumpia wrappers suitable for air frying?
Yes, lumpia wrappers become crisp and golden when air fried, creating a perfect crunchy exterior.
- → How can I add extra texture to the filling?
Incorporate finely chopped water chestnuts or bell peppers for added crunch and freshness.