This Chicken Lumpiang Shanghai recipe offers irresistibly crispy and flavorful spring rolls filled with juicy chicken, vegetables, and seasonings. Perfect for a quick and easy appetizer or party snack, these bite-sized delights are truly crowd-pleaser.
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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 Recipe?
- A delicious twist on the classic Filipino favorite, using juicy chicken
- Easy to make with a perfectly crispy wrapper
- Well-balanced flavors that appeal to everyone
- Perfect as an appetizer or snack at any gathering
- Ideal for dipping, making them irresistible and fun to eat
What Is Lumpiang Shanghai?
Lumpiang Shanghai is a popular Filipino dish consisting of crispy spring rolls filled with a savory mixture of ground meat, typically pork, and vegetables. These bite-sized rolls are seasoned with garlic, onions, and various spices, then deep-fried to golden perfection. Often served with a sweet and sour dipping sauce, they are a favorite at parties and gatherings.
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.
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.
How To Make Chicken Lumpiang Shanghai in an Air Fryer?
- 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 Lumpia: Store assembled lumpia in the refrigerator for up to 2 days, covered or in an airtight container. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Cooked Lumpia: Once cooled, refrigerate cooked lumpia in an airtight container for up to 3 days.
What To Serve With This
- Garlic Fried Rice: Fragrant fried rice cooked with garlic is a hearty and flavorful base for the crispy lumpia.
- Sweet and Sour Sauce: A tangy and slightly sweet dipping sauce enhances the savory flavors of Lumpiang Shanghai.
- 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.
- Filipino Barbecue Skewers: Sweet, savory, and smoky barbecue pork skewers are a fantastic partner to crispy lumpia.
Lumpia is a proof that good things come in crispy, golden packages.
Recipe FAQs
Yes, you can use pork, beef, or even seafood like shrimp in place of chicken. Just adjust the seasoning to suit the meat you choose.
To keep them crispy, make sure the oil is hot before frying and avoid overcrowding the pan. Drain cooked lumpia on paper towels and keep them warm in a low oven if cooking in batches.
Yes, you can prepare and assemble lumpia in advance. Refrigerate or freeze them uncooked and fry them fresh when needed. Cooked lumpia can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Absolutely! Preheat the air fryer to 375°F (190°C), arrange the lumpia in a single layer, and cook for about 20 minutes, flipping halfway through.
Sweet and sour sauce or ketchup (particularly banana catsup) are usual options. Feel free to get creative with your favorite sauces!
Use a small amount of water or beaten egg to seal the edges of the wrapper. This will help them stay closed during frying.
For best results, reheat in an oven or air fryer to retain the crispiness. Avoid using the microwave as it can make the wrappers soggy.
Chicken for Dinner
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Recipe
Chicken Lumpiang Shanghai Recipe (Filipino Spring Roll)
Equipment
- 1 MIxing Bowl
- 1 frying pan or deep skillet
Ingredients
- 2.5 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.
How To Make Chicken Lumpiang Shanghai (Air Fryer)
- 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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