Mini Lumpia Rolls. If you’ve ever tried to get a picky kid to eat at snack time and come up short, you know this struggle. My kids turn their noses up at most veggies, and sometimes nuggets just aren’t exciting anymore. But guess what? Mini Chicken Lumpia is the closest thing to snack magic I’ve found. Seriously. These bite-sized Filipino snacks for kids are crunchy, tasty, and tiny enough for little hands. Kids see a plate of these and it’s a race to see who grabs the last one. You’ve gotta try it.

Ingredients

I’m gonna keep this simple and wallet-friendly, so here’s what you’ll need for legit mini chicken lumpia:

Thin lumpia wrappers (like spring roll wrappers, don’t get egg roll ones – they’re too thick and just, meh)
Ground chicken (don’t worry about fancy cuts, regular ground is totally fine)
Minced garlic (yes, from the jar is okay, don’t let anyone shame you)
Chopped onion (small, not giant chunks)
Shredded carrots (kids won’t even notice them, trust me)
Green onions (optional, but I always toss them in)
Soy sauce
Salt and pepper
One egg (for sealing up those rolls)
Oil for frying (just veggie oil, nothing fancy)

You can probably find most of this in regular grocery stores. Cool, right? If you’re curious about options for shopping in the U.S., check out crispy lumpia with U.S. grocery ingredients right here: crispy lumpia with U.S. grocery ingredients.

Prepare filling

Here’s my exact method – which is just, well, mixing stuff in a big bowl and praying. I wish I was kidding.

Basically, you throw the ground chicken, garlic, onion, carrots, and green onions in a bowl. Add a swig of soy sauce, a pinch of salt, a good shake of pepper, and give it all a messy mix. Don’t be shy. Clean hands work best here – the way my Lola did it, honestly. You just want everything sticking together, but not watery. If it’s looking soggy, toss in a teeny bit of breadcrumbs or let it chill in the fridge a bit.

Some folks like their filling really fine, others chunkier. My kids are picky (they’ll dig out onions if they see ’em) so I mince everything up. I’ve seen recipes online trying to get fancy, but really, just get it all evenly mixed so every mini lumpia roll has the good stuff inside.

“I made these and my son (who never eats anything) asked for more… and I almost cried. Thanks!” — Jess G.

Roll and fry

So, okay, time for the fun (or maybe sticky?) part. Working with lumpia wrappers is a bit like dealing with tissue paper in a tornado, but hang in there! Separate the wrappers and keep them under a damp towel so they don’t dry out.

Here’s my not-so-professional rolling system:

Plop a teaspoon of filling at one end of the wrapper (really, just a small line – these are mini!). Tuck in the sides a tiny bit, roll it up tight like a burrito, and seal the end with beaten egg so it sticks. If your rolls are fugly at first, don’t worry. Once they hit the oil, nobody can tell!

Pop about five to eight at a time into hot oil (medium heat, friends) and fry until golden brown. Takes about 3 to 4 minutes, maybe a little more, just flip them to get all sides crispy.

If you’re after a healthier cooking method or just can’t deal with frying smell in the house, try air frying! Check this air fryer lumpiang shanghai for a healthy twist solution right here: air fryer lumpiang shanghai for a healthy twist.

Then rest on paper towels. I have to slap my husband’s hand away or there won’t be any left for dinner.

Serve with dipping sauce

Here’s when the magic really happens, I swear. Some folks just dunk ’em in ketchup and call it a day. My kids? They’re obsessed with this easy sauce that’s a mix of ketchup and sweet chili sauce (available everywhere these days).

If you’re feeling fancy, try sweet and sour or vinegar dipping sauce with chopped garlic (Filipino-style, yeah!). Want even MORE ideas for party-perfect lumpia? Don’t miss the crispy chicken lumpiang shanghai for parties over here: crispy chicken lumpiang shanghai for parties.

Serving Suggestions:

Serve these mini chicken lumpia rolls as a main after-school snack.
Pack a few in lunchboxes (they’re still good at room temp, promise!).
Great for birthday parties or “I-forgot-to-make-dinner” nights.
Dip, crunch, repeat. No fancy plates needed.

Kids? Adults? Everyone just keeps coming back for another crunchy bite.

Common Questions

Can I freeze mini chicken lumpia?
Absolutely! Just line them on a tray, pop in the freezer, then toss the hard ones in a zip bag. Fry straight from frozen, just add a minute or two.

Can I use other meat?
Totally! Pork, beef, even tofu if you want. Check out other creative spins like lumpiang sariwa fresh Filipino spring rolls at lumpiang sariwa fresh Filipino spring rolls.

Why do my wrappers break?
Ugh, it happens. Keep them covered with a damp towel. If they’re too dry, they tear; too wet, they stick. You’ll get the feel for it after a couple of tries.

What other veggies can I sneak in there?
Finely diced bell peppers, water chestnuts, or mushroom all blend in neat. My trick is to chop everything tiny so no one fusses.

How do I keep them crispy?
Drain well, and never cover them up while hot. Laying on a wire rack helps BIG time.

Ready to Roll? Try Mini Lumpia Today

Making mini chicken lumpia at home isn’t rocket science, trust me. Once you crank out a batch, you’ll wonder why you didn’t try it sooner. For real, even five-star restaurants wish they nailed the blend of crunchy and juicy as well as these snacky rolls do. Take my advice, start with this method, then experiment. If you want pro-level guidance, the Lumpia Shanghai Recipe at Hungry Huy is a killer reference, and for sticky, savory, and sweet combos check out those TikTok demos too. So, what are you waiting for? Grab your wrappers, call over the kids, and roll up the best snack ever.

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