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.
Watch the video and see how easy these Filipino spring rolls are to make:
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. 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.
Hello 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!
Hi 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.
Hi 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?
Hello 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!
Hi 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
Hello 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?
maybe 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
Hi Ms. Lalaine,
Ipapagiling pa po ba yung chicken breast/meat?
Regards,
Waslag
You 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.
Aww, thank you. I really appreciate your feedback and warm wishes 🙂
Hi, instead of chicken can it be substituted to ground pork?
Yes, you can 🙂
I 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.
I am so glad she enjoyed it. Kudos to you doing all the small things to make your wife happy 🙂
Thank 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!
I’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 🙂
How can you make chicken bola-bola and what are the ingredients?
Hi 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. 🙂
Thank you very much. You gave me a very good idea.
How much po lalalgay na minced garlic for 2 kilo as well ung green onion po? Tnx so much
Hello 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 🙂
Can I prepare and freeze this and just cook on the day I need it?
Hi Mary
Yes, you can. Just store them in zip lock containers and they keep well for weeks.
hi 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
Love ur shrimp lumpia post and step by step fotos!
Just like to let you know that somebody has copied your picture: https://www.facebook.com/696514823764552/photos/pcb.715733355176032/715733151842719/?type=1&theater
Thanks 🙂
Hi, gusto ko lang po sana itanung kung same pa rin po ba ang lasa kung walang water chestnuts.
Hello Stephanie
Ang water chestnuts ay for texture only, Hindi magiiba ang lasa kung wala. You can substitute singkamas kung gusto mo 🙂
is the chicken uncooked or cooked before assembly.
Hello. 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.