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. These crispy Filipino spring rolls are always the first thing to disappear, and this chicken version is lighter but still ridiculously crispy and juicy.
Lumpiang Shanghai are Filipino-style spring rolls filled with seasoned ground meat and vegetables, wrapped in ultra-thin wrappers and fried until golden and crunchy. They're smaller and narrower than Chinese spring rolls, which makes them perfect as finger food for parties. The name comes from Shanghai, reflecting the Chinese influence on Filipino cooking.
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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.
Jump to:
- What Is Lumpiang Shanghai?
- Why You'll Love It
- Ingredients
- Add-Ins & Swaps
- How To Make Chicken Lumpiang Shanghai
- Air Fryer Method
- Lumpia Variations
- What To Serve With Chicken Lumpiang Shanghai
- Rose's Tips, Make-Ahead & Storage
- Troubleshooting
- More Filipino Classics
- Did you try this recipe?
- Crispy Chicken Lumpiang Shanghai
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.
Why You'll Love It
- Shatter-crisp wrapper - The ultra-thin wrappers fry up crispier than any egg roll
- Lighter than pork - Chicken makes it less heavy but still juicy and flavorful
- Perfect party food - Small, finger-sized, and always the first to disappear
- Make-ahead friendly - Roll them days ahead, freeze, and fry whenever you want
- Customizable - Add your favorite vegetables or adjust the seasonings
- Air fryer and oven options - Don't have a deep fryer? No problem
- Everyone loves them - Kids, adults, people who've never had Filipino food—they all disappear fast
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
- Minced shrimp (traditional combo with pork or chicken)
- Celery, minced
- Bean sprouts, chopped
- Cabbage, finely shredded
- A strip of cheese inside each roll for a creamy surpriseAdd 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.
Dipping Sauce Options
Sweet chili sauce: Store-bought Thai sweet chili sauce works great. It's sweet, tangy, and slightly spicy.
Banana ketchup: A Filipino staple. It's sweeter and less acidic than regular ketchup, with a unique flavor. You can find it at Asian grocery stores (Jufran or UFC brands).
Spicy mayo: Mix mayo with sriracha or your favorite hot sauce for a creamy, spicy dip.
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 (dessert lumpia): Try a sweet version by using ripe bananas, jackfruit, and brown sugar, and serve with a caramel dipping sauce.
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.
- 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.
- Bihon (Rice Noodles): Thin rice noodles stir-fried with vegetables and soy sauce pair well with the savory flavors of lumpia.
Rose's Tips, Make-Ahead & Storage
Rolling and Wrapping Tips
- Keep wrappers covered: Always keep unused wrappers under a damp cloth or damp paper towel. If they dry out, they become brittle and crack when you try to roll them.
- Don't overfill: Use 1-2 tablespoons of filling max. Overfilled lumpia burst when frying.
- Roll tightly: A tight roll means fewer air pockets and more even frying. Press gently as you roll to compact the filling.
- Seal properly: Use egg white or water on the final corner. Press firmly to seal. If it's not sealed well, the lumpia will open during frying and the filling will leak out.
- Piping bag trick: For faster, neater filling, put the mixture in a large ziplock bag, cut off a bottom corner, and pipe the filling onto each wrapper. Or use an ice cream scoop for consistent portions.
- Wrapper brands: Spring Home brand 8-inch spring roll wrappers are widely available at Asian groceries and work great. Menlo or TYJ brands are also good.
Cooking Tips
- Oil temperature matters: 350-375°F is the sweet spot. Too hot and the wrapper burns before the filling cooks. Too cool and the lumpia absorbs oil and gets greasy.
- Use neutral oil: Peanut, canola, or vegetable oil all have high smoke points and neutral flavors. Avoid olive oil.
- Don't overcrowd: Fry in batches with space between each roll. Overcrowding drops the oil temperature and makes them cook unevenly.
- Wire rack cooling: Let fried lumpia drain on a wire rack, not just paper towels. Air circulation underneath keeps them crispy.
- Serve hot: Lumpia is best fresh and hot. The wrapper loses its shatter-crisp texture as it sits.
- Reheat in oven or air fryer: If you need to reheat, use a 350°F oven or air fryer for 5-6 minutes. Microwave makes them soggy.
Make-Ahead and Freezing
Lumpia is perfect for making ahead, which is why experienced cooks make huge batches and freeze them.
Freeze uncooked (best method):
- Roll the lumpia as directed but don't fry them.
- Arrange in a single layer on a baking sheet lined with parchment paper. Make sure they're not touching.
- Freeze for 2-3 hours until solid.
- Once frozen solid, transfer to freezer bags or airtight containers. They'll keep for up to 3 months.
- When ready to cook, fry straight from frozen. No need to thaw. Just add 1-2 extra minutes to the frying time.
Storage
Uncooked lumpia: Refrigerate up to 2 days before frying, or freeze up to 3 months (freeze in single layer first, then bag).
Cooked lumpia: Store in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer at 350°F for 5-6 minutes.
Troubleshooting
Chicken is lean and mild, so it needs generous seasoning. Make sure you're using enough salt, oyster sauce, and soy sauce. Test-fry a small piece before rolling everything and adjust.
Oil is too hot. Lower the temperature to 350-375°F. High heat causes the wrapper to blister.
Three possible reasons: (1) Overfilled, (2) Not sealed properly, (3) Filling is too wet. Refrigerate the filling for 30 minutes to firm it up, use less filling per roll, and seal the corners with egg white.
Freeze them in a single layer first before bagging. Moisture from the filling can create ice crystals that crack the wrapper if you pile them together immediately.
Yes! Fry them straight from frozen. Don't thaw or the wrappers get soggy. Just add 1-2 extra minutes to the cooking time.
More Filipino Classics
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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.2½ pounds Ground chicken, ½ cup Onion, 1 cup Carrots, 1 teaspoon Garlic cloves or garlic powder, 2 eggs Eggs, 2 tablespoon Oyster Sauce, ½ cup Green onion, 1 teaspoon Salt, ½ teaspoon pepper, ¼ cup Parsley
- 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. *Note20 sheets Lumpia Wrapper/ Spring Roll Wrapper
- 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.3 cups Oil for frying
- Serve hot with your favorite dipping sauce, like sweet and sour or spicy vinegar. Enjoy!
- *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.
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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.
