30-Min Filipino Chicken Lumpia Shanghai

 

 

Filipino Chicken Lumpia Shanghai are crispy, savory spring rolls that are a beloved appetizer and snack in Filipino cuisine. Brought to the Philippines by Chinese immigrants, lumpia evolved into its own style over time, with the “Shanghai” version featuring finely ground meat, vegetables, and a lightly seasoned filling rolled tightly in thin wrappers for maximum crunch. Traditionally served at parties, family gatherings, and special occasions, these rolls are a symbol of celebration and abundance.

With a simple time-saving trick using a food processor and a pastry bag, you can go from prep to golden, delicious lumpia in just 30 minutes. This method ensures evenly sized rolls and makes assembly fast, easy, and foolproof—perfect for entertaining or enjoying as a quick, crunchy snack at home.

Recipe

Serves: 12 pieces
Prep time: 20 minutes
Cook time: 10 minutes

For the filling:
1 pound ground chicken (or pork)
1 medium carrot
1 medium yellow onion
3 cloves garlic
2 stalks scallions
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oyster sauce
1 large egg

For the lumpia:
12 spring roll wrappers
1 large egg, beaten
3 cups cooking oil (high-smoking-point, like avocado, grapeseed, or peanut)

Instructions

1. Prep the filling

• Pulse carrot, onion, garlic, and scallions in a food processor until finely chopped.
• Add ground chicken, salt, pepper, oyster sauce, and egg. Pulse briefly until well combined but still slightly textured.

2. Assemble the lumpia

• Place a pastry bag in a glass and fill it with the filling. Tie the opening and cut the tip.
• Squeeze a horizontal line of filling across the wrapper. Fold the bottom corner up, then fold the left corner toward the center, followed by the right corner. Roll tightly until only the top edge remains. Brush beaten egg over the edge and roll to seal. Repeat.
• Time-saving tip: Start heating the oil while assembling the first few lumpia.

3. Fry the lumpia

• In a pot over high heat, add the cooking oil.
• Heat oil to 325°F (163°C).
• Fry the lumpia for about 4 minutes until golden brown and completely cooked through. Drain.

4. Serve

• Serve hot with sweet chili sauce or your favorite dipping sauce.

Tips & notes

• Time-saving shortcut: Pulse the vegetables and chicken in a food processor; start heating the oil while rolling the first few lumpia to save time.
• Prep ahead (refrigerator): Mix the filling and roll the lumpia, then store in a single layer in the fridge for up to 24 hours before frying.
• Egg in filling: Helps bind ingredients and keeps the filling tender.
• Pastry bag: Speeds up assembly and ensures even portions.
• Seal edges: Brush the top edge with beaten egg to prevent leaking while cooking.
• Freeze for later: Assemble lumpia and freeze individually on a tray. Once frozen, transfer to a container and store for up to 3 months. Fry or air-fry straight from frozen, adding 1–2 extra minutes.
• Air-fryer option: Brush lightly with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway.