Chicken Lumpiang Shanghai
Crispy on the outside and juicy on the inside, this kid-friendly Filipino snack is perfect for family gatherings and after-school cravings.
Servings: 6 servings
Calories: 150kcal
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.
Notes
For freezing, place uncooked rolls on a tray in a single layer and freeze until firm. Store in a freezer bag for up to 2 months. Cook straight from frozen, adjusting the cooking time.