Lumpiang Shanghai filled with ground chicken, water chestnuts, carrots, and green onions. Golden, crisp and in fun bite-size, these Filipino meat spring rolls are absolutely addicting!
Lumpia shanghai are a popular mainstay in Filipino food gatherings and special occasions. In fun bite sizes and served with sweet and sour sauce, they’re the perfect appetizer!
These Filipino spring rolls are usually filled with a mixture of ground chicken or pork, chopped vegetables such as carrots, onions, and jicama, and occasionally, minced shrimp. In my version, I use minced garlic to heighten flavor, chopped green onions for color, and water chestnuts for texture.
This recipe makes about 50 pieces which are perfect for feeding a large crowd or to store for future use. The lumpia keeps well for months in the freezer, just keep in resealable bags and then thaw and fry when you need a quick lunch fix.
Here are a few tips on how to get the best results:
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable and the harder they are to roll. While wrapping, over the rest of the wrappers with a damp cloth to prevent from drying out.
- Do not overfill wrappers to keep from bursting during frying. Roll the logs as tight as possible to prevent grease from seeping through.
- Lumpias are best deep-fried. Use enough frying oil to cover the rolls fully. Watch your temperatures! If the oil is too low, the lumpia will absorb a lot more grease. If too high, the wrappers will burn. Cook in batches to prevent the oil from plummeting and make sure to bring the oil back up to the optimal 350F to 375 F range before adding the next batch.
- Do not drain on paper towels or they’ll get soggy with the steam. Drain on a wire rack set over a baking sheet or in a fine mesh sieve set over a bowl to catch oil drips.
Lumpiang Shanghai filled with ground chicken, water chestnuts, and green onions. Golden, crisp and in fun bite-size, these Filipino meat spring rolls are absolutely addicting!
- 2 pounds ground chicken
- 1 cup green onions, finely chopped
- 8 ounces water chestnuts, finely chopped
- 1 large carrot, peeled and shredded
- 6 cloves garlic, peeled and minced
- 2 tablespoons soy sauce
- 1 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 50 pieces spring roll wrappers
- canola oil
In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.
On a flat working surface, lay the wrapper like a diamond. Spoon about 2 tablespoons of meat mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed until golden brown and crisp and meat is cooked through.
Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or ketchup.
Do not overcrowd pan during frying.