The Best Chicken Lumpia (Filipino Spring Roll)

Name: The Best Chicken Lumpia (Filipino Spring Roll)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: filipino
Ingredients: 2 pounds of ground chicken thighs; 1 grated large carrot (1 cup); 1 grated onion (1 cup); 2 eggs; 2 tbsp oyster sauce; 1 tbsp soy sauce; 2 tsp salt; 2 tsp black pepper; 2 whisked egg whites; Filipino Smash Sauce; I/2 cup banana ketchup; 1/2 cup mayo; 3 tbsp relish

Jump to Recipe·Print Recipe· 5 from 4 reviews

This classic Filipino food is a staple at any gathering, from family dinners to large parties. Filipino Chicken lumpia (chicken lumpiang shanghai) is a wonderful appetizer, especially when paired with sweet chili sauce.

The crunchy, savory, and flavorful mix of ground chicken, carrots, spices, and seasonings enclosed in spring rolls wrappers is a must-try. Best eaten hot, the traditional lumpia or Filipino spring rolls can be air fried or deep-fried.

Why you will love this Filipino Chicken Lumpia recipe

Perfect for potlucks, get-togethers, and large gatherings, lumpia shanghai s a crowd favorite and makes for an excellent appetizer.
Ready in under 30 minutes, this Filipino chicken lumpia recipe is easy and quick to make.
It pairs well with sweet chili sauce or any dipping sauce of your choice for a delicious kick of flavor.
Great make-ahead meal! Make a large batch of chicken lumpia and store them in the freezer for up to two weeks!

Ingredients and Substitutions

Ground chicken thighs - I prefer using chicken thighs for lumpia shanghai as it is more juicy and flavorful than chicken breast. There are different types of lumpia, but the most common one uses ground pork. You can even use ground beef or a combination.

Carrot - Fresh carrots are best for texture and flavor, but pre-shredded carrots will work too.

Onion - Freshly diced onion for the best flavor! I use white onion, but you can use red.

Eggs - Add a beaten egg to the lumpia filling for a richer flavor and to help bind the ingredients together.

Oyster sauce - For a more umami flavor, use oyster sauce. You can even put in a little fish sauce or Knorr liquid seasoning.

Soy sauce - Use low-sodium soy sauce for a less salty taste, but you can always use a regular one.

Cornstarch - Helps thicken the filling and keeps it from being too wet from all the liquids.

Salt and black pepper - Never skip these two!

Egg whites - For sealing the lumpia. You can also use water, but it's difficult to master!

Lumpia wrapper - I used a spring roll wrapper, but egg roll wrappers also work. You can also use a wonton wrapper if that's what you have.

Banana Ketchup - Banana ketchup is a popular condiment in the Philippines. I made my own dipping sauce (Filipino Smash Sauce) with banana ketchup, mayo, yellow mustard, and some relish. But you can use sweet chili sauce or any other type of dipping sauce you prefer.

Equipment

Large bowl or any deep mixing bowl
Ziplock bag or piping bag
Small brush
Baking tray
Deep pan for frying
Tongs
Optional: wooden spoon, instant cooking thermometer

Instructions for making lumpia shanghai

Make the filling. Combine everything in a large mixing bowl. Mix well with a wooden spoon or your hands.
Put the filling in a large ziplock bag or a piping bag.
Arrange your lumpia wrappers (or spring roll wrappers). Separate the wrappers, as it will make your wrapping easier and faster.
Let’s wrap the lumpia. Cut a tiny hole in the bottom corner of your large zip-close bag. If using a piping bag, use a medium size tip. Place a line of the filling in the bottom of the wrapper. Roll and brush with egg white wash at the end to seal it.
Repeat until you finish the filling.
Place your lumpia on a baking tray. Freeze for a minimum of 1 hour before deep frying.
Deep fry. Make sure you place the lumpia seal down first to keep it intact.
Make your sauces. To keep it simple, sweet Thai chili sauce is a classic. But I'm sure you'll love my Filipino Smash Sauce.

spring roll wrapper — combine the filling

Tips for making the best chicken lumpia

Use egg white wash or water to seal the lumpia, so it doesn't come undone when frying.
Start with a tablespoon of the meat mixture, and use less chicken filling depending on the size of your wrapper.
Finely chop or grate the vegetables to blend better with the ground chicken. I used my food processor. EASY!
Freeze the wrapped lumpia for at least 1 hour before frying, as this will help it keep its shape when cooking.
Fry in small batches and use a thermometer to ensure you get the oil to the right temperature.
Use paper towels after frying to absorb excess oil.
Serve with your favorite dipping sauce for a delicious flavor combination.

Storage and Reheating

STORE – store the leftovers in an airtight container for up to 3 days in the fridge.

REHEAT – reheat in an air fryer or oven to get the skin nice and crispy again.

FREEZE – freeze the raw lumpia filling mixture in the freezer for up to two weeks, then deep fry!

WHAT TO SERVE WITH CHICKEN LUMPIA

Filipino Lumpia is best served with the essential Filipino dishes that you would normally see at a Filipino party.

White rice
Noodles like Pancit, Palabok

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FAQS - CHICKEN LUMPIA

What is lumpia usually made of?

In the Philippines, lumpia is usually made of ground pork and vegetables such as carrots and onions. The mixture is seasoned with soy sauce, oyster sauce, salt, and ground pepper. The filling is then rolled in lumpia wrappers, thin wrappers made from flour and water.

What do you eat Filipino chicken lumpia with?

Lumpia is eaten as an appetizer or a side dish for white rice or pancit. It is usually dipped in a sweet chili sauce, but banana or tomato ketchup is commonly used in the Philippines.

Are egg rolls lumpia?

No, egg rolls are not lumpia. Lumpia is a Filipino-style spring roll, whereas egg rolls originated in Chinese cuisine. Egg rolls typically have a thicker wrapper and contain more ingredients than the traditional Filipino lumpia.