Chicken Lumpia: Not Your Traditional Filipino Spring Rolls
Chicken & Turkey Lumpia with Cranberries is not your typical Filipino lumpia recipe, but will soon become one of your family's favourites for parties or for merienda!
Recipe type: Appetizer
Cuisine: Filipino
Serves: 50
  • 1 package spring roll wrappers (medium size, 50 sheets per package)
  • 1 lb ground chicken
  • 1 lb ground turkey
  • 1 small carrot, chopped or grated
  • ⅓ cup dried cranberries
  • 2 cloves garlic, minced
  • 3-4 green onions/spring onions, chopped
  • 8-10 water chestnuts, chopped
  • 3 Tbsp sesame oil
  • salt & pepper to taste
  • water to seal the ends of the spring rolls
  • oil for frying
  1. In a bowl, add ground chicken, ground turkey, garlic, chopped green onion, chopped water chestnuts, dried cranberries, sesame oil, salt, and pepper, and combine well. Cover with plastic wrap and chill for 30 minutes. I actually let mine refrigerate overnight so the flavours have time to develop.
  2. Take thawed and separated spring roll wrappers and place damp cloth over to keep from drying out as you work. To make spring rolls, start one at a time by taking one spring roll wrapper pointy side facing up and other pointy side facing down in front of you on your work surface. Take a tablespoon full of meat filling and place about an inch above the bottom of your diamond shaped wrapper. Shape meat filling into a log and fold the bottom pointy part of the wrapper over the meat filling. Roll another time and fold in both sides. Roll tightly. Once you get to the other pointy side. Have a small dish for water to use to seal the spring rolls. Dip your finger into water and wet along the edge of the wrapper to seal the spring roll.
  3. Repeat until all 50 wrappers are used. I cover my spring rolls with a damp cloth to prevent them from drying out.
  4. Heat oil in a large heavy pot, wok, or deep fryer. When the temperature reaches 365 degrees, fry spring rolls in batches of six. Cook for 4 to 5 minutes or until spring rolls are golden brown.
  5. Transfer fried spring rolls to a colander lined with paper towel to drain oil. Place them upright.
  6. Serve hot and with a dipping sauce of your preference. We sometimes use my mom's Filipino lumpia dipping sauce and other times we just use Thai sweet chili sauce.
Recipe by Life on Manitoulin at