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Chicken Lumpia Recipe (Chicken Lumpia Shanghai)

This Chicken Lumpia recipe, also known as Chicken Lumpia Shanghai, is a take on one of the most iconic of Filipino foods that is always the life of the party. It's has the same delicious flavors with healthy ground chicken and simple ingredients for a lip-smacking, savory, and super crispy treat!
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Course: Appetizer, brunch, Dinner, Entree, lunch, Main Course, Pulutan, Side Dish, Snack
Cuisine: Filipino
Keyword: chicken, chicken lumpia shanghai, crispy, fried, lumpia, spring roll, turkey lumpia
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 25 rolls
Calories: 95kcal

Equipment

Ingredients

  • 1 pound ground chicken or turkey - Use 93-96% lean. Do not use more than 96% lean in order to maintain moisture when cooking.
  • 3/4 cup carrots Peeled and finely grated. Use a food processor to save time or grate into very small pieces.
  • 3 medium cloves garlic very finely minced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup water chestnuts Very finely chopped
  • 1/2 tsp Onion Powder
  • 2 pinches Ground Black Pepper
  • 1 pack Lumpia wrappers
  • Cornstarch and water mixture for sealing - 1:1 ratio of cold water and cornstarch will seal the rolls.
  • High heat tolerant oil such as canola oil - For frying.

Instructions

Prepare the Filling:

  • In a small bowl, mix the low sodium soy sauce and the oyster sauce.
    2 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce
  • In a mixing bowl combine the ground chicken, grated carrot, minced garlic, minced water chestnuts, black pepper, and onion powder. Pour in the mixture of the soy sauce and oyster sauce.
    Mix gently and fold well to ensure all ingredients are evenly incorporated. Do NOT over mix or press hard on the ingredients.
    1 pound ground chicken, 3/4 cup carrots, 3 medium cloves garlic, 1/2 cup water chestnuts, 1/2 tsp Onion Powder, 2 pinches Ground Black Pepper
    making lumpia filling

Wrap the Lumpia:

  • Have a clean board or surface to wrap the lumpia. Place the filling in front of you with a small spoon. Have a brush and small bowl with the cornstarch and water mixture.
  • Lay a lumpia wrapper down on the clean surface.
    1 pack Lumpia wrappers
  • Place a spoonful of the chicken filling BELOW the center of the wrapper. Use your fingers to shape it like a hot dog across, with the diameter about an inch and a half.
    place chicken filling on lumpia wrapper step one how to make lumpia
  • Fold the bottom edge of the wrapper over the filling, and roll again.
    roll the lumpia wrapper over the filling and tuck
  • Then fold in the sides. Then roll it up tightly into a cigar shape.
    fold in sides of lumpia wrapper
  • Seal the last part of the wrapper before finishing the rolling, with a cornstarch and water mixture to prevent it from opening during frying.
    Cornstarch and water mixture
    roll lumpia all the way and seal the top with egg wash before closing

Freeze the Lumpia:

  • Frozen lumpia, straight from the freezer, results in very crispy wrapper and that has that signature lumpia crunch. After rolling, you can either stick the rolled up lumpias in a freezer for 20 minutes, or freeze them overnight, before frying.
  • When freezing the lumpia, be sure they are spaced apart on a tray. Use parchment, wax paper, or plastic wrap to separate layers of lumpia and cover. If you do not do this, the wrappers will stick together.
  • When you are ready to fry the lumpia, remove from the freezer and go straight to frying. NEVER thaw lumpia before frying. It will not be crispy.

Fry the Lumpia:

  • Heat the high heat tolerant oil in a frying pan or pot over medium-high heat to 365 F. Use a candy thermometer to control the oil temperature or use the wooden spoon trick. If the wooden spoon is bubbling, the oil is ready.
    Use enough oil that it will submerge the lumpia rolls, at least 3" deep.
    High heat tolerant oil
  • Carefully add the frozen, wrapped lumpia to the hot oil, making sure not to overcrowd the pan. Do not move.
    Controlling the oil temp, once the frozen lumpia is in the oil is KEY. So adjust the flame higher and lower to keep the oil between 350 F and 365 F when frying. NEVER crowd the lumpia or else the oil temperature will drop significantly.
    deep frying lumpia rolls
  • Fry the lumpia in batches until they are golden brown and crispy on all sides, turning only one time towards the end for even cooking.
    You will hear very intense bubbling of the oil when the lumpia is beginning to reach the ideal cooked temperature and the chicken filling inside is cooking.
    The lumpia's sound of frying will go down and the lumpias will be floating when they are ready to be removed. Be sure to remove them from the oil right away, draining the oil as you pull them out.
  • Remove the lumpia from the oil using tongs and place on a well elevated wire cooling rack. Use a paper towel to blot oil.
    Do NOT place them down on a plate or napkins and stack the lumpia. The lumpia rolls need to air out so the wrapper becomes very crispy.
    Serve and enjoy with dipping sauce or more sides.
    cooling fried lumpia on a wire rack

Notes

A traditional dip with lumpia is SAWSAWAN, a Filipino vinegar dipping sauce.
 
Nutrition calories are just an estimate and will differ depending on preparation, ingredients, and method.  RLF is not a nutritionist.

Nutrition

Nutrition Facts
Chicken Lumpia Recipe (Chicken Lumpia Shanghai)
Amount per Serving
Calories
95
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
17
mg
6
%
Sodium
 
183
mg
8
%
Potassium
 
136
mg
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
0.4
g
0
%
Protein
 
5
g
10
%
Vitamin A
 
644
IU
13
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.