Air Fryer Lumpia Chips (Print version)

Crispy lumpia chips served with a creamy chicken and cream cheese dip for a tasty snack.

# What You'll Need:

→ Lumpia Chips

01 - 12 lumpia (spring roll) wrappers
02 - 2 tablespoons neutral oil (canola or vegetable)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon garlic powder (optional)

→ Chicken Cream Cheese Dip

05 - 1 cup cooked chicken breast, finely shredded
06 - 4 ounces cream cheese, softened
07 - 1/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1 tablespoon lemon juice
10 - 1/4 cup green onions, finely chopped
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon salt (adjust to taste)

# Directions:

01 - Set the air fryer to 350°F.
02 - Cut each lumpia wrapper into 4 strips or triangles. Lightly brush with oil and season with salt and optional garlic powder.
03 - Arrange wrapper pieces in a single layer in the air fryer basket. Air fry for 4 to 5 minutes, shaking halfway through, until golden and crisp. Work in batches as needed. Allow to cool.
04 - In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, and lemon juice. Stir until smooth.
05 - Fold in shredded chicken, green onions, garlic powder, onion powder, black pepper, and salt. Mix thoroughly.
06 - Transfer dip to a serving bowl and serve immediately with cooled lumpia chips, or chill dip until ready to serve.

# Expert Tips:

01 -
  • The chips get impossibly crispy without a deep fryer, and your kitchen doesn't smell like oil for three days afterward.
  • The dip tastes like restaurant-quality comfort food but comes together in the time it takes to brew coffee.
  • It's naturally the kind of appetizer people reach for multiple times without realizing how many they've eaten.
02 -
  • If your cream cheese isn't soft, the dip will have an annoying grainy texture that no amount of stirring fixes; let it sit on the counter for twenty minutes before you even look at it.
  • Shredding the chicken finely instead of chunking it makes all the difference in how the dip feels—it should be velvety, not chunky.
  • The chips can be made an hour or two ahead and stored in an airtight container, which means you can actually relax before people arrive instead of frantically frying right before they knock on the door.
03 -
  • Space the wrapper pieces so they're not touching in the air fryer basket; crowding them is the enemy of crispiness, and you'll have to fry them anyway, so two batches beat one soggy batch every time.
  • The dip actually tastes better the next day after the flavors have mingled overnight, so if you have the luxury of making it ahead, do it—and try to ignore the urge to eat it with a spoon directly from the container.
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