Rating: 5 stars
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A fun appetizer for more adventurous palates and pairs well with Chateau Ste. Michelle Riesling – just don't call it an egg roll! When buying lumpia wrappers, make sure to get the packages with the paper separating each wrapper.

Recipe Summary

1 hr 45 mins
30 mins
3 hrs 15 mins
1 hr
50 lumpia


Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dipping Sauce:


Instructions Checklist
  • Put the chicken in a small stockpot, cover with water and add the carrots, celery, and onion. Bring to a boil, then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.

  • Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle, pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half, 10 to 15 minutes.

  • Strain out the bones and vegetables, and put the liquid back into the pot and season with salt and pepper.

  • Add the beans and bean sprouts to the stock and simmer until beans are tender, about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia, at least 15 minutes.

  • Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling, then roll over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal. Continue making the lumpia until the filling is used up.

  • Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided sauce pan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.

  • Mix soy sauce, vinegar, and garlic together. Serve lumpia with the dipping sauce.


For more recipe ideas and Chateau Ste. Michelle pairings click here.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

101 calories; protein 5.2g; carbohydrates 13g; fat 3g; cholesterol 12.7mg; sodium 334.2mg. Full Nutrition