CHICKEN LUMPIA
Tita Becky •
October 10, 2025
Introducing the national appetizer of the Philippines, LUMPIANG SHANGHAI. Always present at all Filipino parties and gatherings. Usually made with ground pork, but let me show you how to make it with chicken.
I used lean ground chicken breast. I added oyster sauce and egg to give it more flavor. Also, I used the original Lumpia wrapper, but the regular Spring Roll wrapper works, too. You can find it in the freezer section at your local Asian supermarket.
Ingredients (12)
Ingredients (12)
Instructions
In a mixing bowl, add ground chicken (1 lb), green onion (1 cup), carrots (1 medium), garlic powder (2 Tbsp), salt (1 tsp), black pepper (1 tsp), oyster sauce (¼ cup), and egg (1). Mix until combined. Set aside
Lay a lumpia wrapper (23–25 pieces) down. Add 3 tbsp of meat mixture. Spread into a log with your fingers.
Fold over the bottom, tuck, and roll. Fold over the sides and roll.
Seal the end with the water (¼ cup) and cornstarch (1 tsp) mixture using your finger.
Heat about 2-3 inches of vegetable oil to 350 °F temp on a frying pan.
Fry the lumpia in batches (3-4 at a time) for 5 minutes or until golden brown.
Drain on a paper towel.
Slice in half on a bias (optional)
Serve with sweet chili or sweet and sour dipping sauce. Enjoy!
Notes
Notes
- You can also use shredded celery and yellow onion instead of green onions.
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