Air Fryer Chicken Lumpia Bites

There's something about standing in front of the air fryer on a lazy weekend afternoon, watching these golden little parcels puff up and crisp that makes me forget how simple they really are to make. I discovered lumpia bites almost by accident—a friend brought them to a potluck once, and I spent the whole evening asking for the recipe instead of actually eating anything else. Now they're my go-to when I need something that feels special but doesn't demand hours in the kitchen, and honestly, they disappear faster than I can make them.

I remember making these for my sister's game night last month, and three people asked me for the recipe before they'd even finished their first bite. The best part? She texted me the next day saying she'd already made them twice. That's when you know you've nailed something.

Ingredients

• Ground chicken: The foundation of everything—use the freshest you can find, and don't skip the mixing; you want the filling to bind together so nothing falls apart while rolling.
• Carrot: Grated fine, it adds natural sweetness and moisture without making the filling watery if you squeeze out the excess.
• Green onions: These bring a fresh snap that cuts through the richness; slice them thin so they distribute evenly throughout.
• Garlic: Two cloves minced, not pressed—you want small pieces, not a paste.
• Soy sauce and sesame oil: Together they build umami depth; the sesame oil especially gives that authentic flavor that makes people pause mid-bite and ask what you did differently.
• Lumpia wrappers: Spring roll wrappers work perfectly—they're thinner than egg roll wrappers, which means they fry up extra crispy and don't feel heavy.
• Egg for sealing: A beaten egg is your edible glue; brush it on generously so nothing pops open in the heat.
• Oil spray: A light mist is all you need—the air fryer does the heavy lifting from here.

Instructions

Make the filling:

Combine chicken, carrot, green onions, garlic, soy sauce, sesame oil, pepper, salt, and sugar in a bowl, mixing until everything is evenly distributed and the filling holds together. You'll know it's ready when you can pinch a bit and it doesn't fall apart.

Prep your wrappers:

Cut each lumpia wrapper in half diagonally or straight across—you'll get two rectangles per wrapper, which gives you 24 pieces total. Stack them on a damp towel so they don't dry out while you work.

Fill and roll:

Lay a wrapper half in front of you, place about 1 tablespoon of filling near the short edge, and shape it into a small log with your fingers. Fold the sides in first, then roll tightly away from you, keeping tension as you go so nothing unravels.

Seal with egg wash:

Brush that final corner with beaten egg and press it down firmly—this is what keeps everything together during cooking. Don't skip this step or you'll watch them unfurl in the air fryer.

Preheat the air fryer:

Set it to 190°C (375°F) and let it run for 3 minutes; this ensures the first batch crisps up immediately instead of steaming.

Air fry in batches:

Arrange the bites in a single layer in the basket without crowding—they need air circulation to crisp evenly. Spray lightly with oil, air fry for 8 minutes, then flip each one and spray again before the final 7 minutes.

Make your dipping sauce:

While they're cooking, whisk together soy sauce, rice vinegar, sugar, and chili sauce in a small bowl until the sugar dissolves. Taste it and adjust—some people like more heat, others prefer extra tang.

Serve immediately:

Plate them while they're still warm and crispy, with the sauce on the side for dipping. They're best enjoyed fresh, though leftovers reheat beautifully in the air fryer for 2 minutes.

Save

There was this one time I made a double batch and my neighbor smelled them cooking through the wall and knocked on my door asking what was happening. We ended up sitting on my kitchen counter passing them back and forth with the sauce, talking for an hour about nothing important. That's when I realized these weren't just appetizers—they were an excuse to slow down together.

Why the Air Fryer Changes Everything

Deep-fried lumpia are incredible, but they leave your kitchen smelling like oil for days and require careful attention so they don't absorb grease. The air fryer method gives you that exact same shattering crisp exterior without any of that fuss—the filling stays moist and tender, and your hands don't end up slick by the end of cooking. Once I switched, I never went back.

Playing with the Filling

The beauty of this recipe is how forgiving it is; I've swapped ground turkey for chicken on busy weeks, thrown in finely chopped water chestnuts for extra crunch, and even made a vegetarian batch with firm tofu that my non-meat-eating friends devoured faster than the original. The sesame oil and soy sauce are what make it sing, so keep those constants and experiment with everything else. Some versions I've made are sweeter, others have more garlic—there's no wrong direction here.

Dipping Sauce and Pairing Ideas

The simple soy-vinegar sauce is my default, but banana ketchup—yes, it's a real thing and it's Filipino comfort in a bottle—takes these to another level entirely. Sweet chili sauce works beautifully too, especially if you're serving them alongside other Asian-inspired appetizers. I've even seen people make a hybrid sauce with mayo and sriracha, which sounds chaotic but somehow works perfectly for dunking.

• Mix extra garlic into your dipping sauce if you want it to linger on your palate.
• Serve these alongside a crisp white wine or ice-cold beer, and watch how quickly they disappear.
• Make the filling ahead and refrigerate it for up to 24 hours—you can roll and fry them straight from the fridge.

Save

These little bites have become my answer to the question: what do I make when I want to impress people without spending all day in the kitchen? They're crispy, they're gone in three bites, and somehow they always leave everyone asking for seconds.

Recipe FAQs

→ What is the best way to keep lumpia wrappers crisp after air frying?

Ensure the wrappers are lightly sprayed with oil before air frying and avoid overcrowding the basket to allow hot air circulation for even crispiness.

→ Can I substitute ground chicken with other proteins?

Yes, turkey or pork are great alternatives. For a vegetarian option, firm tofu works well to maintain texture and flavor.

→ How do I prevent the filling from leaking during cooking?

Properly sealing the edges using beaten egg and folding the wrappers tightly helps keep the filling secure inside.

→ What dipping sauces complement the chicken lumpia bites?

Classic soy-based dips with rice vinegar and chili sauce balance the savory flavors, while sweet chili or banana ketchup add a traditional Filipino touch.

→ Is air frying a healthier alternative to deep frying for lumpia snacks?

Air frying uses significantly less oil, producing crispy results with fewer calories and less fat compared to deep frying.