California Avocado Lumpia

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Serves: 24
24    sheets lumpia spring roll skins
lb.  Spiced Chicken Filling (recipe follows)
  Fresh California Avocados, peeled, seeded, very thinly sliced*
  As needed  water
  Mango-Calamansi Sauce (recipe follows)
    Spiced Chicken Filling (Yield: 3 pounds)
lb.  cooked chicken thighs, small dice (recipe follows)
Tbsp.  unsweetened shredded coconut, toasted
oz.  caramelized onion, minced
1 1/2  tsp.  smoked paprika
  As needed  Salt, to taste
    Spiced Grilled Chicken Thighs (Yield: 3 pounds)
1 1/2  cups  Italian salad dressing
Tbsp.  soy sauce
Tbsp.  garlic, finely minced
tsp.  smoked paprika
Tbsp.  olive or canola oil
lb.  boneless, skinless chicken thigh
    Mango-Calamansi Sauce
  fresh mangos, peeled and seeded
  bottle calamansi (Filipino citrus juice)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Lay lumpia spring roll sheet flat, place 6-7 thin avocado slices across the sheet, overlapping edge to edge.
  2. Top with 2 ounces of Spiced Chicken Filling, spreading it edge to edge.
  3. Roll into a tight spiral. With damp fingertips, moisten the edge of the sheet to ensure a seal. The finished roll should resemble a long cigar.
  4. Fry lumpia at 350°F for 1-2 minutes, or until they start to brown slightly.
  5. Serve immediately with Mango-Calamansi Sauce.

Spiced Chicken Filling

  1. In a bowl, mix ingredients together.

Spiced Grilled Chicken Thighs

  1. Combine first five ingredients in a bowl, and add chicken thighs. Stir to coat, cover and marinate refrigerated for several hours or overnight.
  2. Oil a grill rack and cook/grill chicken over medium-hot fire, 3-4 inches from the heat.
  3. Cover and grill the chicken for 5-7 minutes per side (175°F internal temperature).

Mango-Calamansi Sauce

  1. Puree mangos and put in a squirt bottle. Put Calamansi sauce in a squirt bottle. Simultaneously, squirt both mango and Calamansi into ramekins to form a yin-yang/ half and half symbol.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Dave Woolley

CD Culinary Approach

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