Poached Chicken and Vegetable Lumpia
A light and flavorful Filipino-inspired twist on traditional lumpia, featuring tender poached chicken and fresh seasonal vegetables wrapped in delicate rice paper and served with a tangy dipping sauce. This recipe highlights a gentle poaching technique that preserves the natural flavors and textures, making it an ideal weeknight dish.
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Overview
This poached chicken and vegetable lumpia offers a refreshing and healthy Filipino-inspired appetizer or light meal. Tender chicken is gently poached to retain moisture and flavor, then combined with crisp seasonal vegetables, all wrapped in delicate rice paper sheets. Served with a tangy and slightly sweet dipping sauce, this recipe brings together fresh textures and vibrant flavors, perfect for a quick weeknight dinner or entertaining guests.
Why you’ll love it
- Light and healthy with no deep frying.
- Simple poaching method keeps chicken moist and tender.
- Customizable with your choice of fresh seasonal vegetables.
- Fresh rice paper wrappers add delicate texture and flavor.
- Great for meal prep or serving at gatherings.
Ingredient notes
Chicken breast: Skinless, boneless chicken breasts are gently poached to maintain tenderness.
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Rice paper wrappers: Available in Asian grocery stores or online, these are used fresh and softened in warm water for easy rolling.
Vegetables: Use crisp seasonal vegetables such as julienned carrots, cucumber, bell pepper, and bean sprouts. Feel free to substitute or add leafy herbs like mint or cilantro for extra freshness.
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Dipping sauce: A simple mix of soy sauce, lime juice, garlic, and a touch of sugar balances salty, tangy, and sweet notes.
Serving & storage
Serve the lumpia immediately after assembly with the dipping sauce on the side. They are best enjoyed fresh to maintain the crispness of the vegetables and tenderness of the wrapper. If preparing in advance, wrap the lumpia individually in plastic wrap and store in the refrigerator for up to 24 hours. Soften rice paper wrappers just before assembling to prevent sticking.
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Chef tips
- To ensure food safety, always poach chicken until it reaches an internal temperature of 74°C (165°F).
- Do not soak rice paper wrappers for too long or they may become too soft and tear easily.
- For a vegetarian option, substitute poached chicken with firm tofu or additional mushrooms and increase vegetable quantity.
- Use fresh herbs like mint and cilantro to brighten flavors and add an authentic Filipino touch.
Ingredients
- 2skinless, boneless chicken breasts (about 450 g/1 lb)
- 1 litrewater or low-sodium chicken broth for poaching
- 100 g (3.5 oz)carrots, julienned
- 100 g (3.5 oz)cucumber, julienned, seeds removed
- 100 g (3.5 oz)red bell pepper, julienned
- 50 g (1.75 oz)bean sprouts, rinsed and drained
- 20 leavesrice paper wrappers (approx. 18 cm/7 inch diameter)
- 1 small bunchfresh mint leaves, washed and dried
- 1 small bunchfresh cilantro leaves, washed and dried
- 200 ml (3/4 cup)soy sauce
- 2 tablespoonsfresh lime juice
- 1 clovegarlic, finely minced
- 1 teaspoonbrown sugar
- To tasteblack pepper
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Equipment
- medium saucepan
- shallow wide bowl
- cutting board
- sharp knife
- mixing bowl
- serving platter
Nutrition per serving
- Calories210
- Protein23 g
- Carbs18 g
- Fat3 g
Step-by-step
Step 1
Fill a medium saucepan with 1 litre of water or low-sodium chicken broth and bring it to a gentle simmer over medium heat.Step 2
Add the chicken breasts to the simmering liquid. Reduce heat to low and poach gently for 15 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F).Step 3
Remove the chicken from the poaching liquid and let it rest on a plate for 5 minutes before shredding or slicing into thin strips.Step 4
While the chicken cooks, prepare the vegetables by washing, peeling if needed, and julienning the carrots, cucumber, and red bell pepper. Rinse the bean sprouts and herbs, then pat dry.Step 5
In a shallow wide bowl, fill with warm water. Dip one rice paper wrapper into the water for about 15 seconds until pliable but not too soft. Lay it flat on a clean surface or damp towel.Step 6
Place a small handful of shredded chicken and a mix of vegetables and herbs near the bottom edge of the softened wrapper. Fold the bottom edge over the filling, then fold in the sides and roll tightly until sealed. Repeat with the remaining wrappers and filling.Step 7
In a small bowl, whisk together the soy sauce, lime juice, minced garlic, brown sugar, and black pepper to taste to create the dipping sauce.Step 8
Arrange the prepared lumpia on a serving platter and serve immediately with the dipping sauce on the side.
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