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How To Cook Fried Lumpiang Pechay

This recipe is a modified version of lumpiang shanghai where star ingredient here is pechay.
Prep Time5 mins
Cook Time5 mins
Course: Appetizer
Cuisine: Filipino
Keyword: fried lumpia, lumpang pechay
Servings: 6 Servings
Calories: 113kcal
Author: Manny


  • 1/4 kilo ground chicken fillet
  • 2 bunches pechay minced
  • 1 piece small carrot minced
  • 6 cloves garlic minced
  • 1 piece onion minces
  • 25 pcs lumpia wrappers
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. fine salt
  • 1 piece raw egg
  • 1/4 cup cornstarch
  • cooking oil for frying


How to Cook Lumpiang Pechay

  • Combine all the filling ingredients in a mixing bowl: pechay, ground chicken, carrot, garlic, onion, black pepper, salt, egg and cornstarch.
  • Mix all the ingredients until well combined.
  • Lay a piece of lumpia wrapper on a clean flat surface. Put 2 Tbsp. of the pechay filling on top of the lumpia wrapper close to the edge towards you.
  • Roll the lumpia wrapper to wrap the filling and fold the sides when you are halfway then continue to roll until the other edge of the wrapper is closed.
  • Dab a little amount of cornstarch slurry or water on the edge of the lumpia wrapper to seal it.
  • Heat cooking oil in a frying pan and fry the lumpia until golden brown. Serve with sweet chili sauce or any of your favorite dipping sauce.