Chile-Lime Adobo Chicken Lumpias
When you think of adobo, the canned sauce traditionally made from tomato, dried chiles, brown sugar, vinegar, garlic, and other spices might come to mind. Adobo sauce was originally used as a marinade or food preservative in Spain. The beloved sweet, smoky, and spicy sauce was eventually adopted into the cuisines of various places visited by Spanish colonial explorers.
The Chile-Lime Adobo Seasoning recreates traditional canned adobo sauce with a combination of ancho and chipotle chiles, lime, honey, and paprika to deliver an irresistible taste. This flavor-packed seasoning is featured in our Chile-Lime Adobo Chicken Lumpia recipe. Lumpia wrappers, also known as “popiah,” are widely popular in Chinese, Indonesian, and Filipino cuisine. Our take on this fusion recipe will become a new favorite to serve alongside main dinner courses or as a snack the whole family can enjoy.
- 1 lb. Chicken Breast, cut into 1×1 cm pieces
- 2 tsp. Garlic, minced
- 1 tbsp. Yellow Onion, finely diced
- 1 tbsp. Green Onion, finely diced
- 2 tbsp. Celery, finely diced
- ¼ cup Green or Napa Cabbage, shredded
- 2 tbsp. Curious Spoon Chile-Lime Adobo Seasoning
- 2 tsp. Ginger, minced
- 1 tbsp. Vegetable Oil
- 1 tsp. Kosher Salt
- 2 Egg Whites
- 6 Lumpia Wrappers*
- Oil for deep frying
From the Kitchen
- Cutting Board
- Medium Skillet
- Blender or food processor
- Dutch oven or deep bottomed pan for frying or deep fryer.
What is it and where to find it?
* Lumpia Wrappers: Often referred to as “popiah,” lumpia wrappers are thin pastry sheets made from flour, water, oil, and salt. Soft but sturdy, they are ideal for wrapping various fillings without breaking apart. Although similar to egg roll wrappers, they are thinner due to the absence of egg in the ingredients. “Lumpia” is an Indonesian word that loosely translates to “soft cakes.” Lumpia is believed to have originated in China, however, its migration to Indonesia has led to modern-day use in Indonesian and Filipino cuisines as well. It can be found in the produce section of most grocery stores next to the tofu, tempeh, egg roll wrappers, and mock meats or in the international food aisle.
Notes from the Chef:
There are several ways to wrap lumpia – we recommend pulling up a few online videos and exploring the different rolling techniques!
Prep all ingredients.
Heat vegetable oil over medium heat in a medium sized skillet. Add garlic, celery, ginger and onion. Sauté for 2 minutes, then add chicken. Lower heat and cook for 5 minutes. Add Napa cabbage, green onion and Curious Spoon Chile-Lime Adobo Seasoning and kosher salt. Cook for another 5 minutes, until chicken is cooked through.
Remove from heat and store in refrigerator or freezer until chilled. Puree one third of chilled mix, then mix back in with the unpureed mix.
Brush egg white onto each lumpia wrappers. Place chicken filling in one corner of each lumpia wrappers. Roll lumpias in an egg roll fashion.
Freeze for one hour.
Heat frying oil in a Dutch oven, heavy bottomed pan, or deep fryer to 350 F. Fry the lumpias until golden brown and crispy. Remove from oil, let rest on paper towel to soak up excess oil, then serve while still hot.