If you grew up going to Filipino parties, you already know the drill. Someone walks in with a tray of chicken lumpiang shanghai and it's gone in ten minutes. Every time.
This chicken version is lighter than the classic pork, but it holds up just as well in the pan. The wrapper shatters when you bite into it, the filling stays juicy, and the whole thing comes together faster than you'd think. If you've made my garlic fried rice before, you already have the perfect thing to serve alongside it.
These also freeze beautifully uncooked, which means you can roll a big batch on a Sunday and fry them straight from frozen whenever you need them. Party ready or Tuesday ready. Either works.
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, caldereta, and these crispy delights are always present!
Jump to:
- What Is Lumpiang Shanghai?
- Why You'll Love It
- Ingredients
- Add-Ins & Swaps
- How To Make Chicken Lumpiang Shanghai
- Dipping Sauce Options
- Lumpia Variations
- What To Serve With Chicken Lumpiang Shanghai
- Rose's Tips
- Storage
- Troubleshooting
- Recipe FAQs
- More Filipino Recipes You'll Love
- Did you try this recipe?
- Chicken Lumpiang Shanghai (Filipino Spring Rolls)
What Is Lumpiang Shanghai?
Lumpiang Shanghai is what shows up at every Filipino party and disappears first, ultra-crispy spring rolls filled with seasoned ground meat and vegetables. Traditionally made with pork, or pork and shrimp.
This version uses chicken instead, lighter, but just as flavorful.
Why You'll Love It
- Shatter-crisp wrapper. The ultra-thin lumpia wrappers fry up crispier than any egg roll wrapper, which is why these break apart when you bite them instead of bending.
- Lighter than pork. Chicken keeps it less heavy but still juicy, and it takes seasoning just as well.
- Finger-sized. Small enough to eat standing up with a drink in your other hand, which is the whole point of party food.
- Roll now, fry later. Freeze them uncooked and fry straight from frozen. I keep a bag of these next to my crab rangoon egg rolls, same wrappers, same rolling motion, different filling entirely.
- Air fryer and oven both work. No deep fryer needed, though the texture is a little different.
- Nobody turns them down. Kids, adults, and people who've never eaten Filipino food before. They go first at every table.
Ingredients
Here's what you will need:
- Ground chicken thighs give you a juicier, more flavorful filling than breast. Breast works, but thighs are the better call here because they don't dry out at high heat.
- Oyster sauce and soy sauce work together as the savory backbone of the filling. Oyster sauce adds depth and a subtle sweetness. Soy sauce brings the salt. Don't skip either one.
- Garlic is non-negotiable. Fresh minced garlic gives the filling that deeply savory base that makes these taste right. Garlic powder can be used if fresh is not available.
- Carrots and onion add natural sweetness and a little texture. Mince them small so they distribute evenly through the filling.
- Egg binds the filling together so it stays compact when you roll and fry.
- Lumpia wrappers are thinner than egg roll wrappers and fry up crispier. Spring Home brand 8-inch wrappers are widely available at Asian grocery stores and work great. Keep them covered with a damp cloth while you work so they don't dry out and crack.
- Green onions (optional) thinly sliced, add a mild bite and a bit of color to the filling.
See recipe card for quantities.
Add-Ins & Swaps
- Minced shrimp is a traditional add-in that works really well with chicken. Mix it straight into the filling for extra flavor and a slightly different texture.
- Water chestnuts are the classic add-in for crunch, minced small and mixed right into the filling. Most traditional versions include them.
- Celery, bean sprouts, or shredded cabbage can all be mixed into the filling if you want more vegetables. Keep them minced small so the rolls stay tight and fry evenly.
- A strip of cheese tucked inside each roll before wrapping gives you a creamy, melty center. It's a popular variation and worth trying at least once.
- No oyster sauce? Soy sauce works as a substitute. The filling will be a little less rich but still solid.
- Making beef lumpia instead? Add a splash of Worcestershire sauce to the filling. It adds depth that works really well with ground beef.
How To Make Chicken Lumpiang Shanghai
- Make the filling. Combine ground chicken, minced onion, carrots, garlic, beaten egg, oyster sauce, soy sauce, salt, and pepper in a large bowl. Mix until everything is evenly distributed. The filling should hold together when pressed.
- Roll the lumpia. Separate the wrappers carefully and keep them covered with a damp cloth. Place a wrapper on a flat surface in a diamond position. Add 1 to 2 tablespoons of filling along one edge.*see Note
- Roll. Roll it tightly away from you, folding in the sides as you go.
- Seal. Seal the final edge with a dab of water or egg white and press to close.
- Cut. Cut each roll in half with scissors before frying.
- Fry until golden. Heat about 2 inches of neutral oil in a deep skillet over medium heat. You're aiming for 350 to 375°F. Add the lumpia in a single layer without crowding. Fry for 3 to 4 minutes per side until golden brown and crispy. Drain on a wire rack, not just paper towels. The airflow underneath keeps them crisp longer.
*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 to 375°F. Arrange lumpia in a single layer in the basket without touching. Lightly brush or spray with oil. Air fry for 18 to 20 minutes, flipping halfway through, until golden and crispy. Let cool slightly before serving.
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): Steamed white rice is always a solid backup. And if you want to round out the spread, easy pancit alongside a tray of lumpia is a classic Filipino party combination.
- 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
- Keep wrappers covered. Lumpia wrappers dry out fast. Keep unused wrappers under a damp cloth the entire time you're working. If they dry out, they crack when you try to roll them.
- Don't overfill. One to two tablespoons of filling per roll is the right amount. More than that and they burst during frying.
- Roll tightly. Loose rolls have air pockets and don't fry evenly. Press gently as you roll to compact the filling.
- Oil temperature matters. 350 to 375°F is the sweet spot. Too hot and the wrapper burns before the filling cooks. Too cool and the lumpia absorbs oil and turns greasy. A thermometer helps here.
- Don't overcrowd the pan. Fry in batches with space between each roll. Overcrowding drops the oil temperature and gives you uneven, soggy results.
- Drain on a wire rack. Air circulation underneath keeps lumpia crispy longer than paper towels alone.
- Reheat in the oven or air fryer. 350°F for 5 to 6 minutes brings them back to crispy. The microwave makes them soggy.
Freezing (Best Method)
Roll the lumpia but don't fry them. Arrange in a single layer on a parchment-lined baking sheet, not touching. Freeze for 2 to 3 hours until solid. Once frozen, transfer to freezer bags or airtight containers. They keep for up to 3 months.
When ready to cook, fry straight from frozen. No thawing needed. Just add 1 to 2 extra minutes to the frying time.
Storage
Uncooked lumpia refrigerates for up to 2 days before frying. Cooked lumpia keeps in an airtight container in the fridge for up to 3 days.
Troubleshooting
Filling tastes bland. Chicken is mild and needs generous seasoning. Test-fry a small piece before rolling the whole batch and adjust salt, soy sauce, or oyster sauce as needed.
Wrappers wrinkle or bubble when frying. Oil is too hot. Lower the temperature to 350 to 375°F.
Filling spills out. Three possible reasons: overfilled, not sealed well, or filling is too wet. Refrigerate the filling for 30 minutes to firm it up, use less per roll, and seal edges with egg white.
Frozen lumpia cracks before cooking. Freeze in a single layer first before bagging. Moisture from the filling creates ice crystals that crack the wrapper if you pile them together right away.
Lumpia is soft instead of crispy. Either the oil wasn't hot enough, the pan was too crowded, or they sat too long before being served. Lumpia is best eaten fresh and hot.
Recipe FAQs
Yes, but the result will be thicker and less crispy. Lumpia wrappers are thinner and give you that signature shatter-crisp texture. Look for them at Asian grocery stores or online.
The air fryer is a better option than the oven if you want to skip deep-frying. The oven tends to dry out the filling and doesn't get the wrapper as crispy. Air fry at 375°F for 18 to 20 minutes.
Fry in batches close to serving time. Drain on a wire rack and keep them in a low oven (200°F) uncovered until ready to serve. Avoid covering them or the steam will soften the wrappers.
Lumpia wrappers are thinner and crispier than egg roll wrappers. Filipino lumpiang shanghai is also smaller and narrower than Chinese-American egg rolls, and the filling is typically seasoned differently.
Yes. The filling can be made up to a day ahead and stored covered in the fridge. Roll and fry when ready, or freeze the rolled uncooked lumpia for later.
More Filipino Recipes You'll Love
If you liked this chicken lumpiang shanghai, these are worth making next.
- Garlic Fried Rice (Sinangag) - the perfect base for a full Filipino spread
- Filipino Vinegar Dipping Sauce - the classic pairing for lumpia and so much else
- Easy Pancit with Chicken - the other Filipino party staple, done fast on a weeknight
- Chicken Sisig - an easy potluck dish made from rotisserie chicken, ready fast when you need to bring something.
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Chicken Lumpiang Shanghai (Filipino Spring Rolls)
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 minced
- 2 eggs Eggs
- 1 tablespoon soy sauce
- 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
Stove Top Method
- In a large mixing bowl, combine ground chicken, onion, carrots, garlic, 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 , 2 eggs Eggs, 2 tablespoon Oyster Sauce, ½ cup Green onion, ¼ cup Parsley, 1 teaspoon Salt, ½ teaspoon pepper, 1 tablespoon soy sauce
- 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 wire rack 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 about 20 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.
