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 a huge batch which is perfect for feeding a large crowd or to store for future use. The lumpia will keep well in the freezer for up to 3 months; store in resealable bags and fry when you need a quick lunch fix.
Tips on How to Make Lumpiang Shanghai
- Do a taste test! Fry a small amount of the meat mixture and adjust seasonings as needed before wrapping.
- 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, cover 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 in.
- 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 before fully cooked.
- 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.
More Lumpia Recipes:
Lumpiang Shanghai
Ingredients
- 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 teaspoons salt
- 1 teaspoon ground black pepper
- 50 pieces spring roll wrappers
- canola oil
Instructions
- In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Separate wrappers into individual sheets. 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.
Nutrition
nill says
February 23, 2019 at 8:01 amSana may option kayo na METRIC ang sukat… di nmn pounds ang tinitinda sa palengke eh kundi KILO..
Di namn Ounce ang bentahan eh kundi ML.
Lalaine says
February 23, 2019 at 8:21 amHello Nill,
I live in the U.S. and we use customary units here. The recipe cards on the site have an option for you to convert the measurements to metric; just click it to make it easier for you.
Deborah Patton says
October 21, 2018 at 7:33 pmWould it be ok to cook the meat halfway through, before putting them in the wrappers. To be certain
that it gets fully cooked through?
Lalaine says
February 18, 2019 at 4:38 pmHello Deborah,
You can but don’t won’t be an authentic way to make these spring rolls. Just don’t overstuff the wrappers and roll them really thin so the meat will cook fast and adequately.
De'Andrea S. says
July 6, 2018 at 1:28 pmLalaine,
I am so glad I found your site! I am biracial (Black & Filipino) but my grandma doesn’t cook as much since most of us are all grown. I struggle trying to connect to my Filipino side since I grew up being raised as Black. One of my 2018 resolutions is to learn as much about Filipino food & culture as I can as well as learn Tagalog. I’m excited to try different recipes from your site in my journey. Tonight I’ll be doing this lumpia & the ube crinkle cookies 🙂
Lalaine says
February 18, 2019 at 4:39 pmThank you! I hope you enjoy the recipes!
Eileen says
June 3, 2018 at 10:00 pmHello Lalaine,
Is it okay to freeze the lumpia rolls before frying? If it is, how long can I keep it in the freezer before it goes bad? I prefer to meal prep our food because I don’t have a lot of time to cook everyday. Thank you!
Lalaine says
June 5, 2018 at 3:53 amHi Eileen,
Yes, you can freeze them. Use airtight containers to prevent freezer burn. They should keep well for up 3 months. No need to defrost, I like to fry them straight from the freezer as I find the wrapper gets soggy when you thaw them first. Just adjust your heat and cooking time as they will take longer to cook when frozen. Hope this helps.
janet says
January 21, 2018 at 8:42 pmWhere can I find the wrappers?
Lalaine says
February 18, 2019 at 4:40 pmYou can buy them at most Asian supermarkets in their freezer section 🙂
Sonia Leyva says
December 27, 2017 at 7:16 pmMade this tonight for the family! Even ground my own chicken! Just fantastic!! Thanks for the recipe.
Lalaine says
February 18, 2019 at 4:40 pmGlad they enjoyed them 🙂
Josephine says
July 12, 2017 at 6:31 amHi Lalaine. I was wondering if you updated this recipe? I was in the mood for lumpia and came to your page but The recipe I remember was for mini rolls (each sheet wrapped was cut into four pieces). Can you please tell me if the ingredients remain the same and only the wrapping/cooking method was different? Or maybe I went to the wrong site?
Lalaine says
July 12, 2017 at 9:40 amHello Josephine
The recipe is the exactly the same. I just changed the wrapping method in the instructions because I had a video. You can still roll the lumpia into very thin log and just cut into four. Enjoy!
Emily Grace Lim Guingona says
August 4, 2017 at 12:59 amIf we do this method, will you also fold the sides of the wrapper? If not, won’t the filling come out?
Lalaine says
February 18, 2019 at 4:42 pmIf you roll it without closing the sides, the meat mixture won’t spill as it’s raw (cook filling is what spills out most of the time) and it will “congeal” as it cooks.
mary says
July 2, 2017 at 11:59 pmyummmy…i must try this one out
Lalaine says
February 18, 2019 at 4:42 pmEnjoy!
jack burton says
June 13, 2017 at 5:04 pmI always give my Anglo friends fair warning that lumpia shanghai is about as addicting of a food as one can find. Eat it once and you’ll crave it the rest of your life. They never listen to me though. 🙂
Lalaine says
February 18, 2019 at 4:44 pmYes, it’s hard to stop at just one 🙂
Lynda Martinez says
January 30, 2017 at 4:56 pmWhat brand of spring roll wrappers are the best. Also, is there a trick of pulling apart the wrappers?
Lalaine says
February 18, 2019 at 4:44 pmI usually just buy whatever is on sale, most brands are pretty similar in my opinion. Unfortunately, I don’t have a magic trick to pulling the wrappers apart easier, just go about it carefully so they don’t tear. 🙂
Ghen says
April 27, 2016 at 6:02 amHi miss lalaine..been ur fan since I saw ur recipe for leche flan..and I also tried ur lumpiang shanghai coz ever since I am making lumpia I have never made my customers(sa bahay namin:) ) satisfied.when I was making the recipes,I was so sure I did everything u had said,except I used pork and singkamas as ingredients..so excited to cook my lumpia thinking it will turn out just how delicious u had made them. The mouth-watering and the wanting to taste it again feeling..but…it turned out SALTY!literaly,maybe because as u said 1 1/2 tbs of salt I was making it heaped tbs..and it’s really salty now…what should I do?pls bring some help..I wanna cry over the dismay and disappointment..huhu!
Tnx..ghen
Lalaine says
April 28, 2016 at 1:43 pmHello Ghen
I am sorry I missed this comment and wasn’t able to reply the soonest! Are they all wrapped up?
The amount of salt is perfect for my taste and I’ve never had complaints of this recipe being too salty. Were the amount of ground meat and chopped veggies followed?
monica says
June 8, 2016 at 1:24 pmmaybe because you used heaping tablespoon and soy sauce also has sodium. my daughter in law just taught me how to make lumpia and she doesn’t measure but what she does after she seasons she will cook up some of the meat in a pan and taste then add more seasonings if she thinks she needs it. Try again because they are so good. Just add less salt cook a little bit of meat to taste to see if you need more salt
Christopher Bryan Casala says
April 19, 2016 at 11:08 pmHi Ms. Lalaine,
Ipapagiling pa po ba yung chicken breast/meat?
Regards,
Waslag
Bony Bengwayan says
March 20, 2016 at 3:30 amYou know what Lalaine, with all the help you are giving us trying to make a living, you are a DEAR, And we thank you for everything. May you blossom more.
Lalaine says
June 22, 2017 at 3:21 amAww, thank you. I really appreciate your feedback and warm wishes 🙂
Ally says
March 17, 2016 at 10:47 amHi, instead of chicken can it be substituted to ground pork?
Lalaine says
March 20, 2016 at 2:49 amYes, you can 🙂
Jack says
November 1, 2015 at 5:59 amI made these for my wife and she was in heaven, she has been craving Filipino food lately and we found this website, and have stared making some of the recipes it has made her very happy.
Lalaine says
November 6, 2015 at 8:25 pmI am so glad she enjoyed it. Kudos to you doing all the small things to make your wife happy 🙂
Gale says
October 11, 2015 at 6:10 pmThank you for the recipe! I made the mixture exactly as you recommended. Then brushed them with oil and baked in a 425 oven for 20 minutes, turning lumpia and rotating the tray half way. These were very delicious!
Lalaine says
June 22, 2017 at 3:22 amI’ve never tried this baked, thanks for the tip! I am excited to try this method as I eat a LOT of these spring rolls and it would be great to save myself a few calories 🙂
Bony Bengwayan says
September 12, 2015 at 9:19 pmHow can you make chicken bola-bola and what are the ingredients?
Lalaine says
September 13, 2015 at 11:29 pmHi Bony
I use the filling for this lumpia for my chicken bola bola. Instead of wrapping in lumpia wrappers, I shape the mixture into balls. 🙂
Bony Bengwayan says
September 14, 2015 at 12:46 amThank you very much. You gave me a very good idea.
Randolf j delos santos says
June 18, 2015 at 5:32 pmHow much po lalalgay na minced garlic for 2 kilo as well ung green onion po? Tnx so much
Lalaine says
June 24, 2015 at 11:09 pmHello Randolf
2 kilos is about 4-1/2 pounds so doble the amount ok na. Try 2 cups green onions and about 1 head of garlic. Hope this helps 🙂
Mary says
November 25, 2014 at 5:36 pmCan I prepare and freeze this and just cook on the day I need it?
Lalaine says
November 25, 2014 at 6:19 pmHi Mary
Yes, you can. Just store them in zip lock containers and they keep well for weeks.
katie says
September 22, 2015 at 2:37 pmhi if I were to fry these and the next day put them in the oven o reheat them will they have the same texture as when I fried the day before
Nina Inocencio says
October 25, 2014 at 11:21 amLove ur shrimp lumpia post and step by step fotos!
stop plagiarism says
October 10, 2014 at 8:27 pmJust like to let you know that somebody has copied your picture on facebook
Lalaine says
October 10, 2014 at 8:53 pmThanks 🙂
stephanie says
July 1, 2014 at 3:19 pmHi, gusto ko lang po sana itanung kung same pa rin po ba ang lasa kung walang water chestnuts.
Lalaine says
July 1, 2014 at 4:30 pmHello Stephanie
Ang water chestnuts ay for texture only, Hindi magiiba ang lasa kung wala. You can substitute singkamas kung gusto mo 🙂
sterling hooker says
March 24, 2013 at 2:16 amis the chicken uncooked or cooked before assembly.
Lalaine says
March 24, 2013 at 8:11 amHello. The chicken is uncooked. The spring roll “logs” will be about 3/4-inch in a diameter and the meat will cook as you fry. Just adjust heat if the wrappers are browning before the meat is cooked through.