Cheesy Chicken Pesto Lumpia

An Italian twist to Pinoy lumpia - cheese, chicken, and pesto. Yum!

June 2008 | By Sharlene Tan
Cheesy Chicken Pesto Lumpia
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June 2008

One of the best ways to use basil is to make pesto— a mixture of basil leaves, olive oil, garlic, pine nuts, and Parmesan cheese. Just blend it all together. Or you can make this recipe’s shortcut version.   (RELATED:  How to Make Cheese SticksDynamite Sticks)

Serves 5


1 cup basil leaves
1 clove garlic
1/4 cup olive oil
salt and pepper to taste
2 pieces boneless chicken breast, sliced into small cubes
1 tablespoon olive oil
3 tablespoons cream
1/3 cup quick melt cheese, sliced into small cubes
1 tablespoon flour
1 pack spring roll wrapper
2 tablespoons cornstarch dissolved in 1 tablespoon water


In a blender, mix together basil leaves, garlic, and olive oil. Process until a creamy mixture is formed. Season with salt and pepper to taste.

Cook chicken breast cubes in oil. Add basil mixture and cream. Remove from heat and transfer mixture to a bowl. Add cubed cheese and flour.

Place a tablespoon of the filling on a sheet of spring roll wrapper and roll, sealing edges with the cornstarch-water mixture. Deep-fry rolls until golden brown. Drain on paper towels.



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