Air fryer chicken lumpia
Crisp little Filipino spring rolls stuffed with seasoned ground chicken and vegetables, air fried until golden and dunked in sweet chili sauce.
- 70 min total
- 50 min hands-on
- A little more hands-on
- Serves 4
- About $2.83 a serving
- 780 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb ground chicken
- ½ yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded carrots, finely chopped
- 3 stalks green onions, sliced
- 1½ cups jasmine rice
- 30 wonton wrappers
- ½ cup sweet chili sauce
From your pantry
- 3 tbsp vegetable oil, divided
- 2 tbsp soy sauce
- ½ tsp black pepper
- 2 cups water
- ¼ tsp salt
Each serving has about 780 calories, 32 g protein, 115 g carbs and 21 g fat, and costs about $2.83 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground chicken? Ground turkey works.
- No yellow onions? White onions or red onions work.
- No shredded carrots? Carrots work.
- No green onions? Chives work.
- No jasmine rice? Long-grain white rice or basmati rice works.
Steps
Tap an underlined word for a quick explanation.
Heat 1 tablespoon of the oil in a large over medium-high. Add the chicken and onion and cook 6 to 7 minutes, breaking up the chicken, until no pink remains.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Add the garlic and carrot and cook 2 minutes, then in the green onions, soy sauce and pepper. Spread the filling on a plate to cool 10 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 10 min
Dolly’s tip: Hot filling steams the wrappers and tears them, so let it cool first.Meanwhile, the rice and bring it in a with the water and salt.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 15 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
Lay a wrapper like a diamond, put a teaspoon of filling across the bottom corner, fold the corner over it, fold in the sides, and roll it up tightly.
Heaping. Heaping means a rounded mound piled above the rim of the spoon or cup, not leveled off. It’s a little more than the measure, on purpose.
How you’ll know: The pile sits above the edge of the spoon, and you leave it there instead of scraping it flat.
Dolly’s tip: Keep the wrappers you aren’t using under a damp towel so they don’t dry out and crack.Dab the top corner with water to seal it. Repeat with the remaining wrappers and filling.
the air fryer to 400°F. Brush the rolls with the remaining oil and cook them in a single layer, in batches, 7 to 9 minutes, turning halfway, until and .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 8 min
Dolly’s tip: To freeze, freeze the uncooked rolls on a tray, then bag them. Air fry from frozen for 10 to 12 minutes.Serve the lumpia hot with the sweet chili sauce for dipping and the rice on the side.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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