Air Fryer Chicken Lumpia Bites

There's something magical about the smell of lumpia hitting hot oil, and I discovered that magic doesn't need a traditional deep fryer anymore. My friend's mom handed me a batch of these golden bites at a potluck, and I spent the entire evening sneaking them back to the snack table—until she laughed and told me her secret was the air fryer. Now I make these whenever I need something that tastes indulgent but doesn't make my kitchen smell like a fast-food restaurant for a week.

I made these for my sister's book club once, and they disappeared faster than anyone could discuss the actual book. She still texts me photos of her attempts to recreate them, and I love that this recipe has become our quiet running joke—her lumpia bites versus mine, a friendly competition that probably says too much about how much we care about food.

Ingredients

• Ground chicken: 300g is the sweet spot—enough to fill 24 bites without being heavy or overstuffed.
• Carrot, finely grated: Adds natural sweetness and a subtle moisture that keeps the filling tender, even after air frying.
• Green onions: 2 stalks, finely sliced for that fresh, bright bite that makes people wonder what the secret ingredient is.
• Garlic, minced: 2 cloves give you flavor without overpowering—trust me, I learned this the hard way with garlic.
• Soy sauce: 1 tablespoon is your umami anchor, the thing that makes everyone say this tastes restaurant-quality.
• Sesame oil: Just 1 teaspoon, because this stuff is potent; it adds a nuttiness that elevates the whole thing.
• Ground black pepper and salt: ½ teaspoon each—the baseline seasoning that lets everything else shine.
• Sugar: 1 teaspoon balances the salty-savory elements and hints at the Filipino-style dipping sauce pairing.
• Lumpia wrappers: Look for the thin spring roll wrappers, not the thick wonton ones; the thinner they are, the crispier your bites.
• Egg, beaten: Your adhesive for sealing—it's the only thing standing between loose filling and golden disappointment.
• Oil spray: A light mist before and after flipping makes all the difference in air fryer cooking.
• Dipping sauce ingredients: Soy sauce, rice vinegar, sugar, and optional chili sauce create that tangy-sweet-spicy balance that makes you reach for bite number three.

Instructions

Mix your filling base:

Combine ground chicken, grated carrot, green onions, minced garlic, soy sauce, sesame oil, pepper, salt, and sugar in a bowl. Mix until everything is evenly distributed and the filling feels cohesive—this takes about two minutes of hands-on mixing.

Cut the wrappers:

Take each lumpia wrapper and cut it in half horizontally to create two rectangles. You'll have 24 pieces from 12 wrappers, which is exactly what you need.

Fill and shape:

Place 1 tablespoon of filling near one short edge of a wrapper half, then gently shape it into a compact log. This is where patience pays off—a tighter log means less chance of the wrapper tearing.

Roll and seal:

Fold the long sides over the filling first, then roll tightly away from you. When you reach the end, brush it with beaten egg and press gently to seal—the egg acts like edible glue.

Repeat assembly:

Continue with the remaining filling and wrappers. Arrange the finished bites on a plate, and yes, they can sit here for a bit if you're ahead of schedule.

Preheat your air fryer:

Set it to 190°C (375°F) and let it run for 3 minutes. This warm-up time is non-negotiable if you want truly crispy results.

Arrange and first spray:

Place lumpia bites in a single layer in the basket—don't crowd them or they'll steam instead of fry. Give them a light, even spray of oil on the top side.

First fry:

Air fry for 8 minutes, watching them turn golden. The sound changes when they're getting crispy, and you'll notice the smell becoming irresistible.

Flip and finish:

Using tongs, carefully flip each bite to the other side, spray again with oil, and air fry for 7 more minutes until both sides are deeply golden and the wrapper crackles when you touch it.

Make your dipping sauce:

While the final batch cooks, mix soy sauce, rice vinegar, sugar, and optional chili sauce in a small bowl. Stir until the sugar dissolves completely.

Serve immediately:

Transfer to a plate and serve hot with the dipping sauce on the side. These are best eaten within the first 20 minutes while they're at peak crispiness.

Pin

My mom watched me perfect this recipe over a few attempts, and finally she said, 'You know, this is better than what we buy at the market.' That moment meant more than any compliment about the food itself—it meant that something I'd learned through trial and error had become worthy of her standards, and now I make it whenever she visits.

Rolling Technique That Actually Works

The key to rolling lumpia bites that don't burst open during cooking is understanding that the wrapper is delicate but stronger than you think. I used to be overly gentle, resulting in loose, messy bites that fell apart in the air fryer. Now I'm confident but not aggressive—pressing the filling into a compact log, folding the sides with intention, and rolling with steady tension. The egg seal is what holds everything together, so don't be shy with it.

Air Fryer Mastery for Maximum Crispiness

Air frying lumpia bites is less about guesswork and more about understanding the heat flow in your specific machine. The two-sided cooking with flipping is essential because the bottom naturally gets more direct heat than the top. I learned to trust the sound—when you hear that subtle crackling, you're close. The oil spray is not optional; it's what bridges the gap between 'acceptable' and 'mind-blowing.'

Making It Your Own

These bites are a canvas, honestly. I've experimented with add-ins like finely chopped water chestnuts for extra crunch, minced bell peppers for sweetness, and even tried a turkey version when chicken wasn't available. Each variation has taught me something about balance and texture. The beauty is that the recipe is forgiving enough to handle your creativity without falling apart.

• A vegetarian swap using firm tofu works perfectly if you press it well and season it generously to match the umami of the original.
• If you want a spicier version, increase the chili sauce in both the filling and the dipping sauce, or add a pinch of cayenne to the mix.
• Banana ketchup for dipping is the authentic Filipino touch—it's slightly spicy and sweet, a completely different experience from regular ketchup.

Pin

These little bites have become my go-to when I want to impress without stress, and that's what makes a recipe worth keeping around. They're proof that the best food doesn't have to be complicated—it just has to be made with a bit of care and the right technique.

Recipe Questions

→ What is the best way to ensure lumpia wrappers stay crispy?

Using an air fryer at the recommended temperature and lightly spraying oil helps achieve a crisp, golden exterior without sogginess.

→ Can ground chicken be substituted with other proteins?

Yes, ground turkey or pork can be used as alternatives for a different flavor profile while maintaining texture.

→ How do you seal the lumpia wrappers properly?

Brush the edges with beaten egg before rolling tightly to ensure the filling stays enclosed during cooking.

→ Is it possible to make a vegetarian version?

Substituting ground chicken with firm tofu and adjusting seasonings allows a delicious vegetarian alternative.

→ What dipping sauce complements these bites best?

A tangy mix of soy sauce, rice vinegar, sugar, and chili sauce enhances the flavors without overpowering.