Introduction
Chicken Lumpiang Shanghai is my go-to party saver when I need something crunchy, crowd-pleasing, and easy to make ahead. Chicken Lumpiang Shanghai – Filipino Spring Rolls can turn a random Tuesday dinner into a mini celebration and they never last long on the table. Maybe your family is picky, or your friends text you at noon about a last minute potluck. These rolls step up every time. They’re crispy on the outside, juicy inside, and perfect with sweet chili sauce for dunking. I’ll walk you through my method with simple tips so your first batch comes out golden and irresistible, even if you’re new to wrapping spring rolls. 
Ingredients
What you will need
To keep it simple, I stick with a short ingredient list that packs flavor without fuss. You can add extras, but these basics nail the taste and texture every time.
- 1 pound ground chicken preferably a mix of breast and thigh for juiciness
- 1 medium carrot finely grated
- 1 small onion finely minced
- 3 cloves garlic minced
- 2 green onions finely chopped
- 1 large egg for binding
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce optional but tasty
- 1 teaspoon sugar to balance the saltiness
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon sesame oil optional for aroma
- Spring roll wrappers the thin kind made for frying
- Oil for frying neutral like canola or vegetable oil
If you’ve only got thick egg roll wrappers, you can still use them, but the texture will be a bit different. The classic thin wrappers fry up extra crisp which is what makes Chicken Lumpiang Shanghai – Filipino Spring Rolls so addictive. Keep wrappers covered with a damp towel as you work so they don’t dry out.
Prepare filling
Mix it right
Mixing is simple, but there’s a small trick that makes a big difference. In a large bowl, combine the ground chicken, carrot, onion, garlic, green onions, egg, soy sauce, oyster sauce, sugar, salt, pepper, and sesame oil if using. Use a spoon or your clean hand to mix until everything looks evenly combined. You’re aiming for a cohesive mixture, not a paste, so stop when it looks uniform.
Want your rolls extra juicy and still crisp? Squeeze out excess moisture from the grated carrot with a paper towel before mixing. This prevents steam pockets that can make wrappers bubble weirdly. Another pro move is to make a tiny test patty and pan fry it. Taste and adjust seasoning before you roll the whole batch. That one minute test saves you from bland results.
Chilling the filling for 20 to 30 minutes firms it up and makes rolling easier. Also, if you’re prepping for a party, the filling can sit in the fridge for a day without any issue. For big gatherings where you want lots of crunch, check out this crispy party Lumpia method for scaling and staying organized.
When you get the seasoning right, every bite of Chicken Lumpiang Shanghai – Filipino Spring Rolls pops with savory flavor and light sweetness from the carrot. No heavy seasonings needed, just a clean, balanced taste.
Roll and fry
Rolling tips
Set up a rolling station with your wrappers, filling, a small bowl of water, and a plate for the rolled pieces. Cut wrappers into halves or quarters if you prefer bite-size rolls. Place a thin line of filling near one edge about the thickness of your pinky finger. Roll once to cover the filling, fold in the sides, then continue rolling to the end. Dab the edge with water to seal. Aim for tight but not stretched. Too loose and oil seeps in, too tight and the wrapper might burst.
Work with 6 to 8 wrappers at a time, keeping the rest covered. If the wrapper tears, don’t stress. Just patch with a small piece of wrapper brushed with water. It’s home cooking, not a beauty pageant.
Frying tips
Heat oil in a deep pan over medium heat. You want enough oil to come at least halfway up the rolls. A good target is around 350 F. If you don’t have a thermometer, dip a corner of wrapper in the oil. If it gently sizzles, you’re ready. Slide in a few rolls at a time without crowding the pan. Fry until golden brown, turning as needed for even color, usually 3 to 5 minutes depending on size. Drain on a rack or paper towel.
When done right, Chicken Lumpiang Shanghai – Filipino Spring Rolls have a delicate crisp shell and a tender, juicy filling. If your rolls brown too fast, lower the heat a bit. If they take forever to color, bump the heat just a touch. For a lighter option, air fry at 380 F for 10 to 12 minutes, turning once. If you’re curious about that method, here’s my trusted guide for air fryer Lumpiang Shanghai that still gives you crunch with less oil.
My cousin always says, This is the one appetizer that disappears before I set the last plate down. Make extra. I never learn, and I always wish I doubled the batch.
Serve with sweet chili sauce
Dipping sauces
Sweet chili sauce is the classic partner, and it’s popular with kids and adults. It’s sweet, tangy, and just a little warm. You can also serve banana ketchup, spiced vinegar, or a simple garlic mayo. I like to set out two to three dips so everyone can pick their favorite.
- Sweet chili sauce the classic
- Spiced vinegar vinegar, garlic, pepper, a pinch of sugar
- Garlic mayo mayo with grated garlic and lemon juice
For a cozy family spread, make a big plate of Chicken Lumpiang Shanghai – Filipino Spring Rolls next to a warm soup or porridge. On rainy days, I love pairing it with a comforting bowl of arroz caldo. Crunchy rolls and a steamy bowl make the perfect contrast. If you’re serving these at a party, slice a few rolls diagonally for easier picking and leave the rest whole for that big satisfying bite.
Common Questions
How do I keep the wrappers from drying out while I roll?
Keep the stack under a slightly damp kitchen towel. Work with a few at a time and re-cover as you go.
Can I make them ahead?
Yes. Roll and freeze on a tray until firm, then move to a freezer bag. Fry from frozen at medium heat so the inside cooks through without the outside burning.
What oil works best for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil. Save olive oil for salads.
Why are my rolls soggy?
The oil might be too cool or the pan too crowded. Also check if your filling has too much moisture. Squeeze watery veggies before mixing.
Can I swap the chicken?
Sure. Ground turkey works well. Pork is traditional in some homes. Adjust seasoning to taste, since each meat has its own flavor.
Ready to roll and share
That’s my simple playbook for making crispy, juicy rolls that everyone grabs for first. Follow the mixing and rolling tips, keep the oil at a steady heat, and you’ll have a winning batch of Chicken Lumpiang Shanghai – Filipino Spring Rolls every time. If you’d like more context and variations, this trusted guide from Chicken Lumpia – Panlasang Pinoy is also a solid read for technique and flavor ideas. Most of all, have fun with it, cook extra, and enjoy the crunchy payoff. Tag me if you try it so I can cheer you on from my kitchen.
Chicken Lumpiang Shanghai
Ingredients
Filling Ingredients
- 1 pound ground chicken, preferably a mix of breast and thigh For juiciness.
- 1 medium carrot, finely grated
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 2 stems green onions, finely chopped
- 1 large egg For binding.
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce Optional but tasty.
- 1 teaspoon sugar To balance the saltiness.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper
- 1 teaspoon sesame oil Optional for aroma.
Wrapping and Frying
- 1 package spring roll wrappers The thin kind made for frying.
- Oil as needed neutral oil for frying Canola or vegetable oil recommended.
Instructions
Prepare Filling
- In a large bowl, combine ground chicken, grated carrot, minced onion, minced garlic, chopped green onions, egg, soy sauce, oyster sauce, sugar, salt, pepper, and sesame oil (if using).
- Mix until everything looks evenly combined, aiming for a cohesive mixture.
- Squeeze excess moisture from grated carrot with a paper towel before mixing.
- Chill the filling for 20-30 minutes for easier rolling.
Roll and Fry
- Set up a rolling station with wrappers, filling, a small bowl of water, and a plate for the rolled pieces.
- Place a thin line of filling near one edge of the wrapper and roll tightly while folding in the sides.
- Seal the edge with a dab of water.
- Heat enough oil in a deep pan to cover halfway up the rolls, aiming for 350 F.
- Fry the rolls until golden brown (about 3-5 minutes), turning as needed for even color.
- Drain on a rack or paper towel.