Chicken Lumpia Tacos

5 from 1 vote

Take your favorite Filipino lumpia filling and put it into a lumpia taco shell to fry up a platter of award-winning lumpia tacos.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: Filipino

Servings:

Heat Oil: Place 2 cups of oil in a large pot on the stove over medium heat. Heat to 375F degrees.
Make Taco Shells: Fold each wrapper in half. Use a 3 1/2-inch circle cutter to cut out double-layer circles from each wrapper. Set aside.
Fill: Working one at a time, place filling on half of the circle.
Fry: Fold the taco in half and grip with a pair of tongs.Place it into the oil, keeping a grip of the taco so it doesn't open. Fry for 2-3 minutes, until golden.
Drain: Place on a paper towel-lined pan or plate to drain the excess oil.
Garnish: Add a little of the remaining lumpia filling on top of each taco for color and crunch.

This is delicious with my chicken lumpia filling, but any lumpia filling can be used.

If your lumpia filling includes uncooked meat, garnish instead with shredded cabbage, carrots and green onions.

Serve with soy vinegar dipping sauce or sweet chili sauce.