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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.
Lumpiang Shanghai
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
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 tablespoon 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.
Full Recipes>>Lumpiang Shanghai