Maui Wowee Turkey Lumpia
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Category
Appetizer
Cuisine
Asian
Servings
20-25 Lumpia
Prep Time
20 minutes
Cook Time
6 minutes
Lumpia is the Filipino party staple that disappears faster than you can fry them — golden, crispy, and impossibly addictive. Our version takes the spirit of the classic Lumpiang Shanghai and gives it a Spiceology spin. We kept the thin, shatteringly crisp wrapper, the savory meat-forward filling, the hit of soy sauce, and the sweet chili dipping sauce. Then we leaned into the islands — swapping ground pork for lean turkey and seasoning the whole thing with Maui Wowee, our Hawaiian-inspired blend of pineapple, ginger, and warm spice. The result is a lumpia that would feel right at home at a Filipino family table and a backyard luau at the same time.
Author:Chef Ryan
Ingredients
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1 lb ground turkey
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3/4 cup Napa cabbage, thinly sliced
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1 medium carrot, peeled and grated
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3 cloves garlic, finely grated
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1-inch knob of fresh ginger, peeled and finely minced
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2 tbsp Spiceology Maui Wowee
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2 tbsp soy sauce
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1 egg
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20–25 lumpia wrappers
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Canola oil for frying (3–4 inches in pot)
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Sweet chili sauce for dipping
Directions
Lightly salt the thinly sliced Napa cabbage and let it sit for 10 minutes. Using a clean kitchen towel or paper towels, squeeze out as much excess moisture as possible. This keeps your filling from getting watery inside the wrapper.
In a large bowl, combine the ground turkey, Napa cabbage, grated carrot, grated garlic, minced ginger, Maui Wowee seasoning, soy sauce, and egg. Mix well until all ingredients are evenly incorporated.
Heat 3–4 inches of canola oil in a medium to large pot to 350–375°F.
Lay a lumpia wrapper flat on a clean surface. Place about 2 tablespoons of filling near the bottom edge in a thin horizontal line. Fold the bottom edge up and over the filling, fold in the left and right sides, then roll tightly toward the top. Seal the final edge with a small dab of water. Repeat until all filling is used.
Working in batches, carefully lower the lumpia into the hot oil and fry for 4–6 minutes, turning occasionally, until deep golden brown and crispy. The lumpia will float when cooked through. For food safety, the internal temperature of the turkey filling should reach 165°F.
Transfer to a wire rack or paper towel-lined plate. Serve immediately with sweet chili sauce for dipping.
Recipe Video
Recipe Note
Don’t skip the cabbage moisture step — excess water in the filling leads to soggy lumpia and can cause dangerous oil splatter when frying.
