Save My neighbor Maria brought a platter of lumpia to a neighborhood potluck one humid evening, and while everyone circled the spring rolls, I lingered by the dip she'd made—a creamy, savory chicken mixture that was somehow more memorable than the lumpia itself. Months later, I found myself craving that combination but wanting something lighter, and the air fryer seemed like the perfect shortcut to crispy chips without the oil splatters. Now this has become my go-to appetizer, the one people ask me to bring back because it feels both indulgent and unexpectedly easy.
I made these for my daughter's study group last fall, and watching five sleep-deprived college students completely demolish the platter in under ten minutes told me everything I needed to know about how good this combination is. She still texts me photos of the empty bowl.
Ingredients
- Lumpia wrappers: The thin, delicate sheets that become impossibly crispy in the air fryer—do not use thick wonton wrappers unless you want a chewier texture.
- Neutral oil: Just enough to give the wrappers that golden crunch without turning them into grease traps.
- Salt and garlic powder: These simple seasonings are all the chips need, though I sometimes add a tiny pinch of white pepper for depth.
- Cooked chicken breast: Shredding it finely is the secret to a smooth, spreadable dip that doesn't feel chunky.
- Cream cheese: Must be softened first or your dip will be lumpy and frustrating to work with.
- Mayonnaise and sour cream: These create that cloud-like texture that makes people go back for more.
- Lemon juice: The brightness that prevents the dip from tasting heavy or one-dimensional.
- Green onions: Chopped finely so they distribute evenly and add a gentle sharpness throughout.
- Garlic powder, onion powder, black pepper: This trio builds a savory backbone that feels complex without being overwhelming.
Instructions
- Heat your air fryer and prep the wrappers:
- Set it to 350°F and let it warm while you slice each lumpia wrapper into four pieces—triangles or strips, whichever you prefer. A light brush of oil and a sprinkle of salt is all they need, though that optional garlic powder does make them taste a little more like something you'd order at a restaurant.
- Fry until they shatter between your fingers:
- Lay them flat in a single layer and air fry for 4 to 5 minutes, shaking the basket halfway through so they brown evenly. You'll know they're done when they sound crispy and look golden—they'll continue to harden as they cool, so don't wait until they're dark brown.
- Build the dip while the chips rest:
- Combine the softened cream cheese, mayo, sour cream, and lemon juice in a medium bowl and mix until completely smooth. This base is what makes everything taste creamy and rich.
- Fold in the chicken and seasonings:
- Add the shredded chicken, chopped green onions, garlic powder, onion powder, black pepper, and salt, then fold gently until everything is evenly distributed. Taste it and adjust the salt if needed—the dip should taste savory and bright.
- Serve or chill:
- Transfer the dip to a bowl and serve it warm with the cooled chips, or cover and refrigerate until party time. Either way, it tastes best when the chips are crispy and the dip is cool and creamy.
Save There was a moment at a wedding reception when someone dunked a chip, took a bite, and their entire face changed—that split second where food stops being sustenance and becomes an experience. I realized then that the best recipes are the ones that make people pause.
The Secret to Perfectly Crispy Chips
The air fryer works because it circulates hot air around each wrapper piece, evaporating moisture without adding any oil to cook with. This means you get that audible crunch and golden color with a fraction of the oil you'd use for deep frying—and your kitchen doesn't smell like a chip factory for three days afterward. The key is not crowding the basket; give each piece a little breathing room so the heat can reach all sides.
Why This Dip Tastes Restaurant-Quality
The magic is in the balance: cream cheese gives body, mayo adds richness, sour cream keeps it from feeling too heavy, and lemon juice cuts through all of that with brightness and acid. The chicken is shredded fine enough that it disappears into the mixture, and the green onions add a whisper of sharpness that makes people say, 'What is that flavor?' without being able to quite place it. This is a dip that tastes like someone spent more time on it than they actually did.
Variations and Swaps That Work
Some nights I add a splash of hot sauce to the dip because my partner likes heat, and other times I've mixed in fresh cilantro or a tiny pinch of smoked paprika. Rotisserie chicken works just as well as home-cooked, and you could even use turkey if that's what you have in the freezer. The lumpia wrappers are authentic, but wonton wrappers will give you a slightly thicker, chewier chip—still good, just different.
- For extra heat, stir in a dash of hot sauce or a pinch of chili flakes right before serving.
- A squeeze of lime instead of lemon gives the dip a more Southeast Asian edge.
- If you want the chips to taste more like dessert, toss them with cinnamon sugar instead of salt and pair them with a sweet dip made from cream cheese and honey.
Save This recipe has saved countless moments when I needed to feed people on short notice and still wanted them to feel special. It's the kind of appetizer that disappears first and gets mentioned longest.
Recipe FAQs
- → What are lumpia wrappers made of?
Lumpia wrappers are thin sheets made primarily from wheat flour, water, and sometimes egg, similar to spring roll wrappers, providing a light and crispy texture when fried or air-fried.
- → Can I use a substitute for lumpia wrappers?
Yes, wonton wrappers work well as an alternative, offering a similar crispiness when air-fried or cooked.
- → How do I achieve crispiness without deep frying?
Using an air fryer at 350°F for about 4–5 minutes ensures the lumpia wrappers turn golden and crunchy with minimal oil.
- → Is it possible to add spice to the dip?
Absolutely. Adding hot sauce, chili flakes, or a dash of cayenne pepper to the dip can introduce desired heat without overpowering the creamy base.
- → What proteins work well in the dip besides chicken?
You can substitute shredded rotisserie chicken or leftover cooked meats like turkey for convenience and similar texture.
- → How should the dip be stored if not served immediately?
Store the dip in an airtight container in the refrigerator; bring it to room temperature before serving for best flavor.