Cheesy Chicken Pesto Lumpia

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

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.  

Cheesy Chicken Pesto Lumpia

Sharlene Tan
An Italian twist to Pinoy lumpia - cheese, chicken, and pesto. Yum!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Asian
Servings 5


Cheesy Chicken Pesto Lumpia

  • 1 Cup fresh basil leaves
  • 1 clove Garlic
  • 1/4 Cup olive oil
  • Salt
  • 2 pieces Chicken use boneless chicken breast
  • 1 tablspoons olive oil
  • 3 tablspoons cream
  • 1/3 Cup quick-melting cheese
  • 1 tablespoon Flour
  • 1 Pack spring roll (lumpia) wrappers
  • 2 tablspoons cornstarch


  • 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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