Chicken Lumpiang Shanghai is a Filipino deep-fried spring roll that contains a mixture of ground chicken, vegetables, and seasoning sauces. It is traditionally served with rice and a condiment like spicy vinegar or a combination of soy sauce and vinegar.
Lumpia is one of my favorite childhood foods since we serve it during parties or fiestas. Last March, we had a fiesta in my hometown in Cebu, and I made delicious chicken lumpia, which they all loved, especially the kids. Just for your information, this dish is traditionally one of the children's favorite foods aside from Filipino spaghetti.
In this post, I made homemade chicken lumpia, which is crunchy when you bite it, yet soft on the inside. Of course, as a Filipino, this dish cannot be complete without rice and a spicy vinegar sauce as a dipping sauce. The reason why we call it "Lumpiang Shanghai" is that it is one of the few Filipino dishes that has a strong Chinese influence, along with Chop Suey or Pancit.
Recipe Ingredient
Here are the ingredients you need to make a homemade chicken shanghai lumpia:
Ground Chicken: I am using boneless chicken thighs with the skin, which I ground using the food processor. I highly recommend using chicken thigh since it makes the meat filling moist and juicy.
Spring Roll Wrapper: These wrappers will be used to assemble the lumpia, which you can find in most Filipino or Asian convenience stores.
Vegetables: I am using grated carrots & garlic, chopped spring onion, and celery leaves. These will enhance the flavor of my chicken lumpia. Without them, it wouldn't taste as good as this recipe.
Cornstarch: The cornstarch will help reduce excess moisture. That is because if it's too watery, it may break the spring roll wrapper during the frying process.
Egg: The egg will help bind the meat filling together.
Soy Sauce & Oyster Sauce: These are two important condiments that give a savory and umami flavor to the meat fillings.
Vegetable Oil: I am using neutral oil like canola oil to fry the lumpia.
Cooking Instruction
I. Making the Meat Fillings
- Firstly, I combined the ground chicken, together with the vegetables, soy sauce, and the rest of the ingredients in a food processor. I switch on until it is fully mixed. Set it aside.
II. Assembling the Lumpia
- Here, I placed the meat filling on the center of the wrapper, which I folded across the triangular end of the lumpia wrapper. After that, I roll it up from the bottom to the middle. Put some egg white on the top edge to help seal it. Keep rolling until it looks like a log. Add more egg white on the final edge to seal the wrapper completely.
Notes: If you are new to this, it may seem difficult to understand how to wrap the lumpia. Please check the video in the recipe card section for detailed instructions.
III. Frying the Lumpia
- Lastly, I poured vegetable oil into a deep frying pan. Once the oil is hot, add each lumpia and fry it on both sides till it turns golden brown.
- Transfer to the plate with a kitchen towel to help remove the excess oil.
- Don't forget to serve this white rice with any dipping sauces you like.
Variation
If you are looking for other delicious lumpia variation, I will highly recommend these delicious lumpia.
Questions and Answer
1. Can I store the leftover uncooked lumpia for other days?
Of course, you can store the lumpiang shanghai that wasn't fried yet in a plastic tight container box. I will suggest you store in the freezer since this will last for up to 3 months.
2. Why is my Filipino spring rolls becoming soggy when I fried it?
There are two reasons why this happened. First, it could be there is an excess moisture in the filling which is why you need to add cornstarch and remove any excess juice from the ground chicken.
Secondly, if you fry too many lumpia's in a same pan, this can lower the oil temperature which turns into soggy.
3. What type of oil do I use for frying the lumpia?
I highly recommend you use neutral oil like canola oil or any vegetable oil with the exception of coconut oil since it has taste.
4. How to reheat the lumpia?
You can reheat it using air-fryer or oven at 350°F (180°C) for about 10 minutes, or until it is hot and crispy
📋 Recipe Card
Chicken Lumpiang Shanghai
Equipment
- 1 Food Processor
- 1 Deep Frying Pan
Ingredients
- 400 grams of ground chicken
- ⅓ cup of chopped celery leaves
- ¾ cup of chopped spring onion
- ½ cup of shredded carrots
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 egg
- ½ cup of vegetable oil for frying
- 25 pieces of lumpia wrapper
Instructions
- Firstly, combine the ground chicken with the vegetables, soy sauce, and the rest of the ingredients in a food processor. Blend until fully mixed. Set aside.
- Place the meat filling in the center of the wrapper and fold it across the triangular end of the lumpia wrapper.
- Roll it up from the bottom to the middle, applying egg white on the top edge to help seal it. Continue rolling until it resembles a log, adding more egg white on the final edge to seal the wrapper completely.
- Pour vegetable oil into a deep frying pan.
- Once the oil is hot, add each lumpia and fry on both sides until golden brown.
- Transfer to a plate lined with a kitchen towel to remove excess oil.
- Serve with white rice and any dipping sauces you like.
Comments
No Comments