Chicken Lumpiang Shanghai
Crispy, juicy Filipino spring rolls filled with ground chicken and vegetables, perfect for parties or quick meals.
Servings: 4 servings
Calories: 220kcal
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.
Notes
Serve with sweet chili sauce, banana ketchup, or spiced vinegar. For make-ahead options, roll and freeze before frying.