Filipino Lumpiang Shanghai Chicken is the kind of snack that disappears the moment it hits the table. If you have kids, you know the drill. You cook a fresh batch, you blink, and poof, it is gone. That is why I keep a big bag of rolls in the freezer, ready for after-school hunger spikes, game nights, or when my nieces invade the house. Today I am sharing my go-to method for making Chicken Lumpiang Shanghai (Kid-Friendly Snack) that is crisp on the outside, juicy inside, and gentle on little taste buds but still tasty enough for the grown-ups. It is simple, satisfying, and way easier than it looks. 
Ingredients
Here is what I grab when the craving hits. I keep it mild for kids, then add spice on the side for adults. The beauty of Chicken Lumpiang Shanghai (Kid-Friendly Snack) is that you can tweak seasoning without messing up the texture.
- Ground chicken – 1 pound. Dark meat or a mix is juicier than all-white.
- Carrots – 1 medium, very finely grated or minced.
- Onion – 1 small, minced as tiny as you can get it.
- Garlic – 3 cloves, minced. If your kids are sensitive, use 2.
- Green onions – 2 stalks, finely sliced. Optional but bright.
- Egg – 1, to help bind the filling.
- Breadcrumbs – 2 tablespoons, for moisture control.
- Soy sauce – 1 tablespoon, for savory depth.
- Oyster sauce – 1 tablespoon, for that signature umami.
- Salt and pepper – start with 1 teaspoon salt and ½ teaspoon pepper.
- Optional kid-friendly extras – 1 teaspoon sugar for balanced flavor, a dash of sesame oil, or a squeeze of lemon for brightness.
- Lumpia wrappers – the thin kind, thawed if frozen.
- Oil for frying – neutral oil like canola or vegetable.
Pro tip: mince everything very fine and mix gently until the filling is sticky. That tackiness helps your rolls hold together and gives a bouncy bite that kids love.
To keep things safe, remember ground chicken should hit 165 F internally. If you want to be extra sure, fry a small patty first and taste. Adjust salt, sweetness, or pepper right there before rolling a big batch. That little test has saved me more than once.
Rolling
Set up your station
Rolling is the part that scares people, but once you try it, you will realize it is just a tiny burrito with attitude. I lay out a clean cutting board, a small bowl of water, a plate of wrappers covered with a damp towel, and my bowl of filling. I keep paper towels nearby because clean hands make tight rolls.
Place a wrapper on the board like a diamond. Put a thin log of filling on the bottom third. About a finger thick is perfect for even cooking. If your rolls are too fat, they brown faster than the meat cooks.
How to roll tight without tears
Lift the bottom corner over the filling. Roll it once, then tuck in the sides like you are giving it a little hug. Continue rolling into a slim cylinder. Dab the top corner with water to seal. Tight, but not so tight that the wrapper splits. If wrappers are cracking, they are either too dry or old. Loosen up with a touch of water and keep them covered while you work.
Do not worry if your first few rolls look wonky. Mine did too. The main thing is to keep them consistent in size so they cook evenly. If you are prepping Chicken Lumpiang Shanghai (Kid-Friendly Snack) for a party, roll them the day before and store them in an airtight container, separated by parchment, to avoid sticking.
Frying
Pan fry vs deep fry
You can pan fry with an inch of oil or go for a shallow-fry situation. I aim for medium heat and test with a small piece of wrapper. If it sizzles gently, you are good. If it splatters like fireworks, turn it down. Slide the rolls seam side down, do not crowd the pan, and rotate every couple of minutes until golden. Thin, uniform rolls take about 5 to 7 minutes.
Want an even lighter approach? The air fryer can be a hero for busy parents. Brush the rolls lightly with oil, air fry at 375 F for 8 to 10 minutes, and flip halfway. For a full method that keeps them crisp without heavy oil, check out this handy guide on air fryer Lumpiang Shanghai.
Safety tip: If you are unsure about doneness, take one out and cut it open. The filling should be white and juicy, not pink. If they are browning too fast, your oil is too hot. If they are soggy, your oil was not hot enough when they went in.
I made these for my toddler’s birthday and they were the first thing gone. Crisp outside, soft inside, and no leftovers. The parents asked for the recipe and my kid actually ate vegetables without noticing. That is a win.
For a party-sized batch with extra crunch, I sometimes borrow ideas from this version geared toward crowds: crispy chicken lumpia for parties. The technique scales really well and helps if you are cooking for a bunch of hungry kids and cousins.
One more trick: keep the cooked rolls standing on a wire rack instead of a plate. This keeps the bottoms from steaming and losing their crisp bite. No one likes a soggy lumpia.
Dips
Kids love dipping. I keep it simple, then add a few grown-up options for myself. Here are some easy favorites that match the gentle flavor of Chicken Lumpiang Shanghai (Kid-Friendly Snack):
- Banana ketchup with a splash of vinegar for sweet-tangy balance.
- Sweet chili sauce for a friendly, mild kick.
- Garlic mayo made with mayo, garlic, lemon, and a bit of salt.
- Soy-vinegar dip with a pinch of sugar and chopped onions.
- Honey mustard when I am catering to picky eaters.
Mix and match. If your kids are adventurous, add a few drops of hot sauce to your own bowl and keep their dips mild. It keeps the peace and the plates clean.
Storage
Freezing tips for busy days
If you want to make life easier, double the filling and save yourself future prep time. To freeze uncooked rolls, place them on a tray in a single layer. Freeze until firm, then move to a freezer bag and press out the air. They will keep for 2 months and fry straight from frozen. Just cook on slightly lower heat a bit longer so the center cooks through.
Leftover cooked rolls? Let them cool on a rack before storing in an airtight container. Reheat in the oven or air fryer until crisp again. Microwaving is fast, but it softens the wrapper. I still do it sometimes when I am tired, then finish with a quick toast in the pan to bring back a bit of crunch.
For parents, this Chicken Lumpiang Shanghai (Kid-Friendly Snack) routine is a total win. It is easy to make ahead, budget friendly, and it sneaks in veggies. I also keep a pot of soup or porridge ready if I am turning it into a light meal, like a simple chicken macaroni soup or a warm rice porridge on rainy days.
Common Questions
How do I keep the rolls from bursting?
Do not overfill and make sure the seal is tight. Keep heat at medium so the outside does not blister before the inside cooks.
Can I bake instead of fry?
Yes. Brush with oil and bake at 400 F for about 15 to 20 minutes, turning once. They will be slightly less golden but still crisp.
What can I use instead of lumpia wrappers?
Spring roll wrappers are the closest. Wonton wrappers are too small, but you can make mini rolls for bite-sized snacks.
How do I know the chicken is cooked?
The filling should be opaque and reach 165 F. If you are nervous, cut one open to check before finishing the batch.
Can I add more veggies?
Absolutely. Finely chop cabbage, bell pepper, or water chestnuts. Just keep the texture fine so the rolls seal well and cook evenly.
Your next easy family favorite
That is my full game plan for Chicken Lumpiang Shanghai (Kid-Friendly Snack). Keep the rolls slim, the oil at a steady sizzle, and the dips simple. Use the freezer to your advantage, and do a taste test before you commit to rolling a big batch. If you want a cozy partner dish on the side, I love serving a small bowl of warm porridge like chicken arroz caldo on chilly days, and this version hits the spot: Filipino chicken and rice porridge for cozy mornings.
If you are hungry for more tips and variations, the clear, straightforward guide from Chicken Lumpia – Panlasang Pinoy is a solid resource and pairs nicely with everything we covered here. It is friendly, helpful, and gives extra confidence to try your own spin.
Now go roll a batch, stash some in the freezer, and watch them vanish. You have got this, and your table is about to get very popular.
Chicken Lumpiang Shanghai
Ingredients
Filling Ingredients
- 1 pound Ground chicken Dark meat or a mix is juicier than all-white.
- 1 medium Carrot, very finely grated or minced
- 1 small Onion, minced Minced as tiny as you can get it.
- 3 cloves Garlic, minced Use 2 cloves if kids are sensitive.
- 2 stalks Green onions, finely sliced Optional but bright.
- 1 large Egg To help bind the filling.
- 2 tablespoons Breadcrumbs For moisture control.
- 1 tablespoon Soy sauce For savory depth.
- 1 tablespoon Oyster sauce For that signature umami.
- 1 teaspoon Salt Start with this amount, adjust if needed.
- 0.5 teaspoon Pepper Start with this amount, adjust if needed.
- 1 teaspoon Sugar Optional for balanced flavor.
- 1 dash Sesame oil Optional for added flavor.
- 1 squeeze Lemon Optional for brightness.
- 1 package Lumpia wrappers The thin kind, thawed if frozen.
- 2 cups Oil for frying Neutral oil like canola or vegetable.
Instructions
Preparation
- Mince the garlic, onion, carrots, and green onions very finely.
- In a large mixing bowl, combine ground chicken with minced vegetables, egg, breadcrumbs, soy sauce, oyster sauce, salt, pepper, and optional ingredients.
- Mix gently until the filling is sticky.
Rolling
- Set up a clean cutting board, a small bowl of water, and a plate of lumpia wrappers covered with a damp towel.
- Place a wrapper on the board like a diamond. Put a thin log of filling on the bottom third.
- Roll the wrapper over the filling once, tucking in the sides as you go to form a slim cylinder. Dab the top corner with water to seal.
Frying
- Heat oil in a frying pan over medium heat. Test the oil with a small piece of wrapper.
- Carefully slide the rolls seam side down into the oil and do not crowd the pan.
- Fry for about 5 to 7 minutes, rotating every couple of minutes until golden brown.
Serving
- Remove rolls from the oil and place on a wire rack to keep them crisp.
- Serve with preferred dipping sauces.