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Lumpianada

Lumpianada is a crispy Filipino snack that combines the delicious flavors of lumpia and empanada in one easy-to-make treat. Filled with a savory mixture of ground chicken, vegetables, and optional cheese and hard-boiled eggs, it's deep-fried until perfectly golden and best served with a rich homemade peanut sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer, Merienda, Snack
Cuisine Filipino
Servings 15
Calories 185 kcal

Equipment

  • Chopping board
  • Knife
  • Measuring cups & spoons
  • Frying pan
  • Deep frying pan or pot
  • Mixing spoon or spatula
  • Tongs
  • Wire rack or paper towel
  • Small saucepan (for the sauce)

Ingredients
  

For the Lumpianada

  • ½ kilo ground chicken or ground pork
  • 1 onion minced
  • 3 cloves garlic minced
  • ½ cup carrots diced
  • ½ cup sweet potatoes diced
  • ½ cup potatoes diced
  • ½ cup green beans chopped
  • 1 chicken broth cube
  • Salt and pepper to taste
  • 1 tablespoon oyster sauce optional
  • Lumpia wrappers
  • Cheese slices optional
  • Hard-boiled eggs sliced (optional)
  • Cooking oil for deep frying

Peanut Sauce

  • 2 cups water
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 beef broth cube
  • ¼ cup ground peanuts or peanut butter
  • ¼ cup cornstarch
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

Instructions
 

Prepare the Filling

  • Heat a little oil in a pan.
  • Sauté the onion and garlic until fragrant.
  • Add the ground chicken and cook until no longer pink.
  • Stir in the potatoes, sweet potatoes, carrots, and chicken broth cube.
  • Mix well, cover, and simmer over low heat for 3 to 5 minutes.
  • Add the green beans.
  • Season with salt, pepper, and oyster sauce.
  • Continue cooking until the vegetables are tender.
  • Remove from heat and let the filling cool completely.

Assemble the Lumpianada

  • Lay one lumpia wrapper on a clean surface.
  • Place enough filling near the center.
  • Add a slice of cheese and hard-boiled egg if using.
  • Roll tightly and fold the sides.
  • Seal the edges with water or beaten egg white.
  • Repeat until all filling is used.

Fry

  • Heat enough oil for deep frying.
  • Fry the lumpianadas until golden brown and crispy.
  • Drain on a wire rack or paper towels.

Prepare the Peanut Sauce

  • In a saucepan, combine water, brown sugar, soy sauce, beef broth cube, and cornstarch.
  • Stir until the cornstarch dissolves completely.
  • Bring to a boil over medium heat.
  • Add the ground peanuts or peanut butter.
  • Season with salt and pepper.
  • Simmer for about 5 minutes until thick.
  • Serve warm with the crispy lumpianada.

Notes

  • Allow the filling to cool completely before wrapping to keep the lumpia wrappers crisp.
  • Cheese and hard-boiled eggs are optional but make the filling richer and more satisfying.
  • Seal the wrappers well to prevent them from opening while frying.
  • Fry over medium heat to achieve an evenly golden and crispy wrapper.
  • The peanut sauce can be made ahead and reheated before serving.
  • Leftover lumpianada can be reheated in an air fryer or oven to restore its crispiness.

Nutrition

Serving: 1pcCalories: 185kcalCarbohydrates: 15gProtein: 10gFat: 9gSaturated Fat: 2.5gTrans Fat: 9gCholesterol: 38mgSodium: 330mgPotassium: 245mgFiber: 2gSugar: 2gVitamin C: 7mgCalcium: 38mgIron: 1.4mg
Keyword Chicken Lumpia, Deep Fried Snack, easy Filipino snack, Empanada Recipe, Lumpia Empanada, Lumpia Recipe, Lumpianada, Merienda Recipe
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