If you grew up around Filipino parties, you already know the drill: someone walks in with a tray of Lumpiang Shanghai and suddenly the room gets very interested. This chicken version is lighter but still ridiculously crispy and juicy.
If you love easy Filipino comfort food combos, try pairing this with Chicken Pancit or even another batch of spring rolls because honestly… one tray is never enough.
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Ask a non-Filipino about Filipino food they know, and they can't miss Lumpiang Shanghai. Go to any Filipino gathering, you may find other favorites like kare-kare, menudo, adobo, and these crispy delights are always present!
It's truly a Filipino classic. Traditionally made with pork or a pork and shrimp combo, it's a crowd favorite. But why not switch it up with chicken? Chicken Lumpiang Shanghai offers a delicious twist, lighter yet just as tasty.
It's the perfect appetizer or party snack that everyone will love! Let me show you how to make it.
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Why You’ll Love This Chicken Lumpiang Shanghai
- Crispy, shatter-y wrapper every single time
- Lighter twist on the classic (but still big on flavor)
- Easy filling — everything mixes in one bowl
- Crowd-friendly appetizer for parties and potlucks
- Perfect with sweet & sour sauce, spicy vinegar, or banana ketchup
- Air fryer and deep-fry options included
What Is Lumpiang Shanghai?
Lumpiang Shanghai is the Filipino party MVP — ultra-crispy spring rolls filled with seasoned ground meat and veggies. Traditionally made with pork or pork and shrimp, it's always the first thing to disappear at gatherings.
This version uses chicken for a lighter but still super flavorful take on the classic.
Ingredients
Here's what you will need:
- Ground chicken: I used chicken thighs. It’s our Lean and tasty alternative to pork
- Onion: This adds sweetness and bit of crunch.
- Carrot: Adds color and natural sweetness
- Garlic cloves or garlic powder: For savory kick
- Eggs: Acts as a binder
- Oyster Sauce: Adds rich and umami flavor
- Green onion (optional)
- Parsley (optional)
- Salt and pepper
- Lumpia Wrapper/ Spring Roll Wrapper (about 20 sheets): This gives the crispy exterior for the rolls.
See recipe card for quantities.
Add-Ins & Swaps
- Add minced shrimp for extra flavor.
- Swap oyster sauce for soy sauce if that’s what you have on hand.
- A little Worcestershire sauce works well with ground beef.
- Want creamy? Add a thin cheese strip inside each roll.
How To Make Chicken Lumpiang Shanghai
- In a large mixing bowl, combine ground chicken, onion, carrots, garlic powder, beaten egg, oyster sauce, salt, and pepper. Mix everything well until fully combined.
- Separate lumpia wrappers carefully and keep them covered with a damp cloth. Place a wrapper on a flat surface, add 1-2 tablespoons of the filling along one edge. *see Note
- Roll it tightly.
- Seal the edge with water.
- Cut each lumpia into half using a scissors or knife.
- Heat about 2 inches of oil in a deep skillet over medium heat. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
*Note: For easier filling, use a piping bag or a Ziploc bag to transfer the mixture onto the wrappers. If using a Ziploc bag, fill it with the filling, cut off a bottom corner, and pipe the mixture onto each wrapper. Alternatively, an ice cream scoop can help you portion the filling evenly.
Air Fryer Method
- Preheat the Air Fryer: Set the air fryer to 375°F (190°C) and let it preheat for a few minutes.
- Prepare the Lumpia: Arrange the lumpia in a single layer in the air fryer basket, making sure they’re not touching to allow even cooking. You can lightly brush or spray them with oil for extra crispiness.
- Cook: Air fry the lumpia at 375°F (190°C) for about20 minutes, or until they are golden brown and crispy. Flip halfway through for even cooking.
- Serve: Remove the lumpia from the air fryer and let them cool slightly before serving with your favorite dipping sauce.
Lumpia Variations
- Pork and Shrimp Lumpia: Combine ground pork and chopped shrimp for a classic and flavorful filling.
- Vegetarian Lumpia (Lumpiang Gulay): Use tofu, mushrooms, and mixed vegetables like cabbage and bean sprouts as a filling for a meat-free option.
- Cheese Lumpia: Add a strip of cheese inside the filling for a creamy and melty surprise.
- Beef Lumpia:Substitute ground chicken with ground beef and add a bit of Worcestershire sauce for a rich flavor.
- Seafood Lumpia: Use a combination of crab meat, shrimp, and fish fillet for a delicious seafood twist.
- Turon: Try a sweet version by using ripe bananas, jackfruit, and brown sugar, and serve with a caramel dipping sauce.
Storage
- Uncooked: Refrigerate up to 2 days, or freeze up to 3 months.
- Cooked: Store in an airtight container up to 3 days.
- Reheat: Air fryer 350°F for 5–6 minutes for best crisp.
What To Serve With Chicken Lumpiang Shanghai
- Garlic Fried Rice: Fragrant fried rice cooked with garlic is a hearty and flavorful base for the crispy lumpia.
- Atchara (Pickled Papaya): The sweet and tangy pickled papaya cuts through the richness of fried lumpia for a refreshing bite.
- Sinangag (Garlic Rice): A simple yet aromatic side, garlic rice is perfect for soaking up the flavors of lumpia and sauces.
- Kanin (Steamed White Rice): The ultimate Filipino staple, steamed rice is the perfect plain backdrop for the flavorful spring rolls.
- Egg Drop Soup: A light and silky egg drop soup complements the crunchiness of lumpia, offering a comforting contrast.
- Coleslaw: Creamy coleslaw provides a cool, crunchy contrast to the hot, crispy spring rolls.
- Bihon (Rice Noodles): Thin rice noodles stir-fried with vegetables and soy sauce pair well with the savory flavors of lumpia.
- Mango Salsa: Sweet and tangy mango salsa adds a tropical twist and brightens the flavors of Lumpiang Shanghai.
- Cucumber Salad: A fresh cucumber salad with vinegar dressing offers a crisp and refreshing balance to the fried rolls.
Recipe FAQs
Chicken is lean and mild, so the flavor gets muted once it cooks. Add a touch more salt, a splash of soy sauce, or a teaspoon of oyster sauce to boost savory depth. You can also fry one small “test patty” first and adjust the seasoning before filling the wrappers.
This usually means the oil is too hot. When the wrapper hits very high heat, the surface blisters. Lower the temperature slightly and fry in smaller batches for smoother, evenly browned rolls.
Your rolls may not be tight enough, or the wrappers might be drying as you roll. Keep wrappers under a damp cloth, tuck the sides tightly, and avoid overfilling — a thin, even strip of filling gives the cleanest fry.
Moisture from the filling can create tiny ice crystals. To prevent cracking, freeze lumpia in a single layer first, then transfer to a bag. Wrappers also break if they’re old — always check the pack date when buying.
Cook them straight from frozen! Thawing makes the wrappers soggy and prone to tearing. Just lower the heat slightly so the filling cooks through before the wrapper browns too fast.
More Easy Chicken Recipes
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Crispy Chicken Lumpiang Shanghai
Equipment
- 1 MIxing Bowl
- 1 frying pan or deep skillet
Ingredients
- 2½ pounds Ground chicken thighs
- ½ cup Onion minced
- 1 cup Carrots minced
- 1 teaspoon Garlic cloves or garlic powder
- 2 eggs Eggs
- 2 tablespoon Oyster Sauce
- ½ cup Green onion optional, chopped
- ¼ cup Parsley optional, chopped
- 1 teaspoon Salt
- ½ teaspoon pepper
- 20 sheets Lumpia Wrapper/ Spring Roll Wrapper
- 3 cups Oil for frying
Instructions
How To Make Chicken Lumpiang Shanghai on Stove Top
- In a large mixing bowl, combine ground chicken, onion, carrots, garlic powder, beaten egg, oyster sauce, salt, and pepper. Mix everything well until fully combined.
- Separate lumpia wrappers carefully and keep them covered with a damp cloth.Place a wrapper on a flat surface, add 1-2 tablespoons of the filling along one edge and roll tightly. Seal the edge with water. *Note
- Heat about 2 inches of oil in a deep skillet over medium heat. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Serve hot with your favorite dipping sauce, like sweet and sour or spicy vinegar. Enjoy!
- *NoteFor easier filling, use a piping bag or a Ziploc bag to transfer the mixture onto the wrappers. If using a Ziploc bag, fill it with the filling, cut off a bottom corner, and pipe the mixture onto each wrapper. Alternatively, an ice cream scoop can help you portion the filling evenly.
Air Fryer Method
- Preheat the Air Fryer: Set the air fryer to 375°F (190°C) and let it preheat for a few minutes.
- Prepare the Lumpia: Arrange the lumpia in a single layer in the air fryer basket, making sure they’re not touching to allow even cooking. You can lightly brush or spray them with oil for extra crispiness.
- Cook: Air fry the lumpia at 375°F (190°C) for about20 minutes, or until they are golden brown and crispy. Flip halfway through for even cooking.
- Serve: Remove the lumpia from the air fryer and let them cool slightly before serving with your favorite dipping sauce.
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Notes
- Use chicken thighs for juicier filling.
- Piping the filling makes rolling faster and neater.
- If wrappers dry out, they’ll crack — keep covered.
- For extra crisp: fry twice or reheat in the air fryer.
- Freeze uncooked lumpia in a single layer before bagging.
Thank you for your feedback 😊