Air Fryer Chicken Lumpia Bites

The first time I made lumpia for a crowd, I was nervous about deep-frying in oil, worried about splatters and cleanup. Then I discovered the air fryer, and suddenly these crispy Filipino bites became my go-to party trick. Now I make them constantly, mostly because people can't stop reaching for just one more, and I love how simple it all becomes once you get the rolling technique down. These chicken lumpia bites hit that perfect spot between impressive and effortless, and they're light enough that nobody feels heavy after snacking on a few.

I remember making a tray of these for my sister's book club, and they disappeared so fast that I didn't even get to grab one before they were gone. Someone asked if I'd made them fresh, and when I said yes, the whole room turned quiet in that good way, like they couldn't quite believe something so crunchy and golden had come from my kitchen. That's when I knew this recipe had staying power.

Ingredients

• Ground chicken (300 g): The foundation of your filling—make sure it's fresh and not too lean, or the mixture will taste dry; I learned this by accidentally buying the super-lean stuff once.
• Small carrot, finely grated: This adds sweetness and texture that balances the salty soy sauce; grating it fine helps it disappear into the filling so you get flavor without chunks.
• Green onions, finely sliced: The fresh, sharp note that makes people wonder what flavor they're tasting.
• Garlic cloves, minced (2): Use fresh garlic, never the jarred stuff—the difference is real and worth the thirty seconds it takes to mince.
• Soy sauce (1 tablespoon): Your umami backbone; don't skimp here because it's what makes everyone lean in and ask for the recipe.
• Sesame oil (1 teaspoon): A little goes a long way—this is what gives the filling its subtle depth and makes it taste authentically Filipino.
• Ground black pepper and salt: Taste as you go, because these will set the tone for the entire bite.
• Sugar (1 teaspoon): A whisper of sweetness that makes the savory flavors pop without being dessert-like.
• Lumpia wrappers (12): These are thinner than regular spring roll wrappers, which is why they crisp up so beautifully in the air fryer—don't substitute if you can help it.
• Beaten egg: Your natural sealant that holds everything together; it becomes invisible once cooked.
• Oil spray: Just a light mist is all you need for the air fryer—this is what creates the golden crispiness without oil-logged results.

Instructions

Mix your filling with intention:

Combine the chicken, carrot, green onions, garlic, soy sauce, sesame oil, pepper, salt, and sugar in a bowl, stirring until everything is evenly distributed and the mixture holds together slightly. You want the filling to feel moist but not wet—this is what keeps the lumpia tender inside while the wrapper gets crispy.

Prepare your wrappers:

Cut each lumpia wrapper in half lengthwise to make rectangles; this is the secret to getting twenty-four bites instead of twelve larger rolls. The smaller size means faster cooking and crispier edges all around.

Fill and roll with confidence:

Place about 1 tablespoon of filling near one short edge of each wrapper half, shape it into a small log, then fold the long sides over the filling and roll it up like you're wrapping a tiny burrito. The tighter your roll, the less likely it is to unfurl during cooking.

Seal each bite:

Brush the far edge of the wrapper with beaten egg, then press it down to seal; the egg acts like glue and also helps create that golden exterior. If you skip this step, the wrapper will eventually come loose and your filling will peek out.

Heat your air fryer:

Set it to 190°C (375°F) and let it preheat for 3 minutes so the heat is even when your lumpia goes in. A properly preheated air fryer is the difference between golden-crispy and pale and chewy.

Arrange and spray:

Place the lumpia bites seam-side down in a single layer in the basket—don't overcrowd, or they'll steam instead of fry. Give them a light, even spray of oil, which is what transforms them into those irresistible golden morsels.

Air fry in two stages:

Cook for 8 minutes, then flip each piece with tongs, spray again lightly, and cook for another 7 minutes until they're deep golden and crispy when you tap them. Flipping halfway ensures both sides get that perfect color and texture.

Make your dipping sauce:

While the lumpia cooks, whisk together soy sauce, rice vinegar, sugar, and chili sauce (if using) in a small bowl. Let the sugar dissolve and the flavors marry for a minute or two.

Serve immediately:

Transfer the hot lumpia to a plate and serve right away with the dipping sauce on the side; they're best eaten within minutes of cooking, when they're still hot and the wrapper is at its crispiest.

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There's something almost magical about watching these little bites turn golden in the air fryer window, knowing that inside is this delicious, seasoned chicken mixture that everyone will love. It's one of those recipes that makes you feel like a generous host without requiring actual effort or stress.

Customizing Your Filling

The beauty of lumpia is how forgiving it is with substitutions and additions. I've made them with ground turkey when chicken wasn't on hand, and honestly, the difference is so subtle that nobody notices. Ground pork is slightly richer and adds a deeper flavor if you're in the mood for something less lean. For vegetarians, pressed tofu crumbled into the mixture works surprisingly well, especially if you boost the soy sauce and sesame oil slightly to compensate for the loss of savory depth that chicken provides. I've also thrown in finely chopped water chestnuts for crunch, diced bell pepper for sweetness, and even a tiny bit of ginger once on a whim—the ginger was a revelation, adding this bright warmth that made the whole bite more interesting.

Dipping Sauce Variations

The simple soy-vinegar dipping sauce I described is classic for a reason, but it's also your jumping-off point for experimentation. Banana ketchup is the authentic Filipino way if you can find it at an Asian market, and it has this sweet-savory quality that's addictive. Sweet chili sauce is another route—just drizzle a little on the side and watch people's faces light up when they dip. Some days I add a tiny squeeze of lime juice to the basic sauce for brightness, or a drop of sriracha if I want more heat. The trick is tasting as you go and remembering that you want the sauce to complement the filling, not overpower it.

Make-Ahead and Storage

Here's where this recipe becomes truly party-friendly: you can assemble the entire batch hours ahead and store them in the refrigerator on a parchment-lined tray, then air fry them whenever you're ready. I often make a double batch on a quiet afternoon, refrigerate half, and cook them fresh right when guests arrive so everyone gets the warmest, crispiest version. Leftovers will keep for a few days in an airtight container, though honestly, I've never had any last that long. You can reheat them in the air fryer at 160°C (320°F) for about 5 minutes, and they'll regain most of their crispiness—not quite as good as fresh, but still absolutely worth eating.

• Assemble and chill unbaked lumpia up to 8 hours ahead for stress-free entertaining.
• If you're making these for a crowd, prep everything the morning of and air fry in batches right before serving.
• Frozen unbaked lumpia also work beautifully—just add 2-3 minutes to the cooking time and don't thaw first.

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These little bites have a way of becoming a regular in your rotation because they're reliable, delicious, and actually fun to make. Once you nail the rolling technique, you'll find yourself making them for every gathering, every potluck, every time someone stops by hungry.

Common Questions

→ What type of filling is used in the lumpia bites?

The filling consists of ground chicken combined with grated carrot, green onions, garlic, soy sauce, sesame oil, and seasonings for a savory taste.

→ How does air frying affect the crispiness?

Air frying cooks the lumpia bites evenly, creating a golden, crispy exterior while using minimal oil for a lighter texture.

→ Can other meats be used instead of chicken?

Yes, ground turkey or pork can be substituted to suit personal preferences without altering the cooking method.

→ What dipping sauces pair well with these bites?

A tangy sauce made from soy sauce, rice vinegar, sugar, and optional chili sauce complements the savory lumpia perfectly.

→ Are lumpia wrappers necessary for this dish?

Lumpia wrappers, which are thin spring roll skins, are essential for the crispy texture and proper wrapping of the filling.

→ Can these bites be made ahead and reheated?

They can be prepared in advance and reheated in the air fryer to retain their crispiness before serving.