chicken lumpia shanghai recipe. You know those moments when friends say they’re dropping by and you need something fast, crunchy, and guaranteed to disappear in minutes? That’s when I reach for my lumpia wrappers and ground chicken. This is my go-to party snack because it fries up beautifully, tastes amazing, and freezes well for later. I’ll walk you through how I make it at home with simple steps and practical tips. No fuss, no weird ingredients, just honest-to-goodness Filipino comfort food that crunches like a dream. 
Ingredients
What you will need
Everything here is easy to find and budget-friendly. I’ve made this version countless times, and the flavors hit the sweet spot of savory, garlicky, and slightly sweet. You can adjust seasonings to your taste, but if it’s your first time, try this base combo first.
- 1 pound ground chicken, preferably a mix of thigh and breast for juiciness
- 1 small carrot, very finely minced or grated
- 1 small onion, very finely minced
- 4 cloves garlic, minced
- 2 green onions, finely sliced
- 1 egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon cornstarch or breadcrumbs to help bind
- 1 pack lumpia wrappers (spring roll wrappers), thawed if frozen
- Oil for frying, enough for shallow or deep fry
Optional add-ins
If you like a bolder bite or more texture, try these:
Optional: A splash of sesame oil, a handful of finely chopped water chestnuts, or a pinch of chili flakes if you want heat. For a party-sized menu, I also keep a batch ready from this easy guide so I can scale up without stress. Here’s a handy resource for feeding a crowd: crispy chicken lumpiang shanghai for parties.
Preparing filling
Key tips for flavor and texture
This mix is simple, but the technique matters. The goal is a juicy filling that stays tender after frying. Chicken is leaner than pork, so a few tiny tweaks make a big difference.
In a large bowl, combine the ground chicken, carrot, onion, garlic, green onions, egg, soy sauce, oyster sauce, sugar, pepper, salt, and cornstarch or breadcrumbs. Mix gently with a spoon or clean hands until just combined. Try not to overwork the mixture. When you squeeze a bit in your palm, it should hold together but still feel soft.
Pro tip: Fry a small teaspoon of the mixture in a little oil and taste. Adjust salt or pepper if needed. A tiny test like this saves the whole batch.
Let the filling rest in the fridge for 15 to 20 minutes. Chilling helps the flavors mingle and makes rolling easier. If you plan to make these ahead, you can chill the filling for up to a day.
What makes this taste like proper Chicken Lumpia Shanghai (Crispy Filipino Spring Rolls)? For me, it’s that balance of garlic, onion, and a touch of sweetness. Keep the vegetable bits very fine so they mix smoothly into the meat. Big chunks can poke through the wrapper and cause leaks when frying.
“I tried your method of chilling the filling and testing a tiny patty first. My lumpia turned out juicy for the first time. No more dry rolls. Thank you!”
Rolling
How to wrap tightly
Rolling is the part that scares people, but it’s honestly simple after the first few. The secret is thin, neat, and tight. That’s what gives you crisp bites at every edge.
Set up your station: wrappers, a small bowl of water, the chilled filling, and a clean board. Keep wrappers covered with a slightly damp towel so they don’t dry out. Take one wrapper and lay it like a diamond in front of you, a corner pointing up. Spread a thin log of filling near the bottom corner, no thicker than your pinky finger. Trust me on this — thinner rolls get ultra crisp and cook through with no worries.
Fold the bottom corner over the filling, then fold in the sides like a little envelope. Keep rolling up tightly. Seal the top corner with water to close. Tighter rolls mean less air inside and a better crunch. Light pressure is good; don’t squeeze hard or the wrapper might tear.
Make-ahead trick: Line up rolled lumpia on a tray, not touching, and freeze until firm. Transfer to a freezer bag. Fry straight from frozen, adding a minute or two to the cook time. If you want adorable snack-size rolls for lunchboxes, you’ll love these mini chicken lumpia.
I’ve found that tight rolls help lock in that signature flavor you expect from Chicken Lumpia Shanghai (Crispy Filipino Spring Rolls). When the filling is evenly spread and the wrapper is snug, there’s less chance of oil seeping in.
Frying
Heat oil in a deep skillet or pot to about 350 F. If you don’t have a thermometer, dip a wooden chopstick into the oil — bubbles should gently form around it. Fry lumpia in batches, seam side down first, and do not crowd the pan. Crowding lowers the oil temperature and leads to soggy rolls.
Turn them occasionally so they brown evenly. Thin rolls usually take around 4 to 6 minutes. You’re going for a deep golden color and a steady sizzle. Transfer to a rack or paper towel to drain. A rack is better because air circulates underneath and keeps them crisp.
Extra crisp tip: For maximum crunch, let the first fry set the color, rest the rolls for a minute, then give them a quick second fry for 30 to 45 seconds. This helps them stay crisp longer at the table.
Want a lighter option with less oil? The air fryer works well. Spray the rolls with a little oil and cook at 375 F, about 10 to 12 minutes, turning once, until golden and cooked through. For more specifics, you can follow this guide: air fryer lumpiang shanghai for a healthy twist.
Serve hot with sweet chili sauce, banana ketchup, or a mix of soy sauce and calamansi or lemon. That first bite should shatter gently, and the inside should be juicy, savory, a little sweet, and packed with garlic. That’s classic Chicken Lumpia Shanghai (Crispy Filipino Spring Rolls) bliss.
Common Questions
Quick answers you’ll actually use
How do I keep the rolls from bursting? Don’t overfill and roll tightly. Keep veggies finely minced, and fry at the right temperature so the wrapper crisps before the filling overcooks.
Can I bake instead of fry? Yes. Brush with oil and bake at 400 F for 18 to 22 minutes, turning once. They’ll be crisp, though not exactly like deep-fried. Still tasty.
What’s the best way to freeze them? Freeze rolled, uncooked lumpia on a tray, then bag. Fry from frozen. Add a minute or two to cooking time and keep the oil at a steady heat.
How thin should the filling log be? About the width of your pinky finger. Thin rolls mean even cooking and that signature crunch you want in Chicken Lumpia Shanghai (Crispy Filipino Spring Rolls).
What dipping sauce do you recommend? Sweet chili sauce is my go-to. A quick soy sauce, vinegar or lemon, and a pinch of sugar also hits the spot. If you want a full Filipino spread, try pairing with a cozy bowl of arroz caldo like this comforting version: Arroz Caldo for Cozy Mornings.
Let’s wrap it up with a warm plate of crispy goodness
If you’ve been craving a foolproof method, this is it. Thin rolls, tight wrap, steady heat — that’s the path to irresistible Chicken Lumpia Shanghai (Crispy Filipino Spring Rolls). Keep a stash in your freezer and you’re always minutes away from a crowd-pleasing snack. For another reliable perspective and techniques you might enjoy, check out this helpful guide from Chicken Lumpia – Panlasang Pinoy. And if you’re planning a full Filipino meal, you might love exploring creamy favorites like this comforting chicken curry with coconut milk as a side idea: creamy Filipino chicken curry. 
Chicken Lumpia Shanghai
Ingredients
Filling Ingredients
- 1 pound ground chicken, preferably a mix of thigh and breast for juiciness
- 1 small carrot, very finely minced or grated
- 1 small onion, very finely minced
- 4 cloves garlic, minced
- 2 stalks green onions, finely sliced
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon cornstarch or breadcrumbs to help bind
Wrapping Ingredients
- 1 pack lumpia wrappers (spring roll wrappers), thawed if frozen
- Oil for frying enough for shallow or deep fry
Optional Add-ins
- 1 splash of sesame oil for added flavor
- 1 handful finely chopped water chestnuts for texture
- pinch of chili flakes if you want heat
Instructions
Preparing Filling
- In a large bowl, combine the ground chicken, carrot, onion, garlic, green onions, egg, soy sauce, oyster sauce, sugar, pepper, salt, and cornstarch or breadcrumbs.
- Mix gently with a spoon or clean hands until just combined. Avoid overworking the mixture.
- Let the filling rest in the fridge for 15 to 20 minutes to help the flavors mingle.
- Pro tip: Fry a small teaspoon of the mixture in a little oil and taste. Adjust salt or pepper if needed.
Rolling
- Set up your station: wrappers, a small bowl of water, the chilled filling, and a clean board.
- Take one wrapper and lay it like a diamond in front of you. Spread a thin log of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides, and continue rolling tightly. Seal the top corner with water.
- For make-ahead, freeze rolled lumpia on a tray, then transfer to a freezer bag.
Frying
- Heat oil in a deep skillet or pot to about 350 F. Fry lumpia in batches, seam side down first.
- Turn occasionally so they brown evenly, for around 4 to 6 minutes until deep golden.
- For maximum crunch, let the first fry set color, rest for a minute, then give a quick second fry for 30 to 45 seconds.