California Avocado Lumpia

Serves: 24


24 sheets lumpia spring roll skins
3 lb. Spiced Chicken Filling (recipe follows)
6 Fresh California Avocados, peeled, seeded, very thinly sliced*
As needed water
Mango-Calamansi Sauce (recipe follows)

Spiced Chicken Filling (Yield: 3 pounds)

3 lb. cooked chicken thighs, small dice (recipe follows)
9 Tbsp. unsweetened shredded coconut, toasted
3 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
1 Tbsp. soy sauce
2 Tbsp. garlic, finely minced
2 tsp. smoked paprika
2 Tbsp. olive or canola oil
3 lb. boneless, skinless chicken thigh

Mango-Calamansi Sauce

3 fresh mangos, peeled and seeded
1 bottle calamansi (Filipino citrus juice)

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit