Introduction to lumpiang shanghai
Ingredients list
Preparing chicken filling
Rolling lumpia
Frying tips
Serving with dipping sauce
Make-ahead tips
Common Questions
Ready to Make Everyone’s Favorite Finger Food?

Filipino lumpiang shanghai with chicken always saves the day at a party, doesn’t it? Picture this: folks piling their plates, and all of a sudden, your platter of crispy chicken lumpiang shanghai vanishes before you even get to snag a piece yourself. Been there. Honestly, you could serve this along with a hearty Filipino tinola with spinach chicken or set out a healthy version like these air fryer lumpiang shanghai for a healthy twist and you’ll still see people fighting over the last one. If you’re itching to impress or just need a main dish for your next get-together, this is your ticket. Let’s dive in and I’ll walk you through everything so you’ve got no excuses—crispy, juicy lumpia coming right up!

Introduction to lumpiang shanghai

Alright, let’s keep it real. Lumpiang shanghai is basically the life of any Filipino shindig. Think of them as finger-sized spring rolls packed with savory ground meat and fried till deliriously crisp. The chicken twist? Seriously, it lightens it up and gives a juicy tenderness pork just can’t match sometimes. I remember my cousin bringing a tray to a family reunion and, not even kidding, I ate seven in a row before Grandma started giving me “the look” for not leaving some for the kids.

Here’s the secret sauce (not literally, that’s later): these babies are versatile! You can prep ’em the night before, freeze them, and fry up right before guests land. No stress, just crunchy goodness. People always act like it’s some five-star restaurant hack—nope, just Filipino wisdom passed down without an ounce of fuss.

Table at your next party with zero leftovers? It’s always the lumpiang shanghai. Try chicken once, and you may not go back.

Ingredients list

So, nothing fancy here! Grab these for killer crispy chicken lumpiang shanghai:

1 lb ground chicken (lean or regular, whatever floats your boat)
1 medium carrot, grated
1 small onion, finely chopped
3-4 cloves garlic, minced (the more garlic, the merrier if you ask me)
1 egg (to bind it all together)
2 tablespoons soy sauce
Fresh cracked black pepper and salt, to taste
Lumpia (spring roll) wrappers (they usually come frozen—just thaw before using)
Oil for frying (something neutral, like canola)
Optional: a dash of sesame oil or green onions for extra oomph

That’s it. No unicorn dust, no super rare ingredients. If you’re missing something, don’t panic—lumpiang shanghai is shockingly forgiving.

Preparing chicken filling

Now for the messiest (and funniest?) part! Just dump your ground chicken into a big bowl. Toss in the grated carrot, onion, garlic, and crack in the egg. While it doesn’t look cute at this stage, add the soy sauce, pepper, salt, and maybe a pinch more if you love bold flavors (I do). If you want that Asian takeout “oomph,” go nuts with that sesame oil.

Here’s the trick: use your hands. Seriously, nothing mixes as well as your own two hands squishing that filling around. My grandma literally swears at anyone who uses a spoon for this part. Squeeze and mash things until it’s all nicely blended and not too wet—aim for sticky, not sloppy. If it feels runny, just add a touch more carrot or even a sprinkle of breadcrumbs.

Oh! And taste testing helps. Fry a tiny bit in a pan and see if you’ve nailed the seasoning. Better to tweak now than regret later, trust me.

Rolling lumpia

This is where chaos meets creativity. Set up a little lumpia rolling station—a plate of wrappers, a bowl of filling, and a small cup of water for sealing. Take one wrapper, spoon a slim line of chicken filling near the bottom third, then tuck the sides and roll it up tight like cigar. Smear a bit of water at the edge so it sticks.

My first time, I made them too fat and they exploded in the hot oil. Learn from my embarrassment—thin’s your friend! Don’t overstuff. If you’re prepping a huge batch for a party, do what we do: gather the family and make it a social event, assembly-line style. Pile them up on a tray so you can just toss them in the fryer later.

Also, don’t worry about perfection. Weird lumpy rolls, wrinkly ends—doesn’t matter! They all crisp up golden and delicious. Your friends will be too busy eating to judge your rolling skills.

This is my go-to party recipe now! The chicken version is lighter but just as tasty. Kids and adults keep asking for seconds. – Lara D.

Frying tips

Okay, this is where things get real. Heat your oil to medium—if it’s too low, you get soggy lumpia. Too hot and it burns before the inside cooks through. Drop one in as a test. Bubbles? Good sign. No sizzle? Wait a bit longer.

Don’t crowd the pan or your crispy chicken lumpiang shanghai get weirdly chewy. Give them breathing room. Fry roughly three to four minutes, turning when golden on one side. If you’re scatterbrained (like me some days), set a timer so nothing goes up in smoke.

Drain on a rack or paper towels. If you toss them in a bowl, the bottoms get soft. Crunchy on all sides? That’s party-pleasing gold.

Pro tip: you can also bake or air-fry a few if you’re feeling guilt over all that frying. Still crunchy, shockingly good.

Serving with dipping sauce

Crispy chicken lumpiang shanghai is just not complete without something to dip! Sweet chili sauce is the classic—bright red, sticky, just the right zing. If you want to go old-school Filipino, mix up vinegar, crushed garlic, black pepper, and a pinch of salt. It wakes up your taste buds like you wouldn’t believe.

For bigger parties, set a couple bowls out so guests can double dip (no shame). Ketchup works for kids; the brave ones love spicy.

Here’s a few other sidekick sauces to consider:

Banana ketchup (sounds odd, but so good)
Garlic mayo for extra punch
Soy with a dash of calamansi juice (if you can find it)
Or just plain vinegar and pepper

Let folks try them all. Watch which runs out first—that’s how you know who’s coming back for seconds.

Make-ahead tips

Let’s be honest, nobody wants to be hovering over hot oil in a party outfit. Good news: you can prepare crispy chicken lumpiang shanghai ahead of time! Roll up a huge batch, lay them flat on a tray, and toss that whole thing in the freezer. Once frozen, pop them into a freezer bag. Done.

They fry up perfectly straight from frozen, just add an extra minute or two. If you’re prepping for a massive event, this is a total sanity saver. Got leftovers? Ha, not likely, but if you do, cool in the fridge (never sealed hot), then crisp again in a hot pan or oven.

Seriously, future you will thank you. Promise.

Common Questions

How do I keep lumpiang shanghai crispy for hours?

After frying, let them cool on a wire rack—not stacked—so they don’t steam up and get soggy.

Can I bake these instead of frying?

Absolutely. Just brush with oil, line up on a tray, and bake at 400°F until golden, turning once or twice.

What’s the best way to freeze them?

Freeze individually on a tray before bagging. That way, they never stick together or break.

What’s in Filipino lumpiang shanghai with chicken that’s different from pork?

Chicken gives a lighter, juicier taste and cooks through a tad faster. Sometimes it needs a bit more seasoning, so don’t skimp!

Any healthy swaps for parties?

Try using an air fryer (it’s kinda magic), or check out even more creative healthy twists at Healthy Filipino Recipes.

Ready to Make Everyone’s Favorite Finger Food?

There you have it, friends—crispy chicken lumpiang shanghai, just like Auntie used to make (plus maybe a little shortcut for busy folks). It’s always the show-stealer on the table, right next to other party classics like Filipino pork bbq with banana ketchup glaze or even something sweet like creamy maja blanca coconut corn pudding filipino dessert.

Give it a try and see if it doesn’t disappear twice as fast as you thought possible! Need more ideas? Check out homemade tips from Chicken Lumpia – Panlasang Pinoy, even more best-loved secrets at The Best Chicken Lumpia (Filipino Spring Roll) – Eat With Carmen, and a deep-dive version over at Lumpia Shanghai Recipe (Crispy Filipino Spring Rolls) – Hungry Huy.

So, what are you waiting for? Grab some wrappers, get rolling, and make your next party legendary!

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