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Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.
Popiah skin, bean sauce, filling of finely grated and steamed or stir-fried turnip, jicama, bean sprouts, French beans, lettuce leaves, grated carrots, Chinese sausage slices, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette: Variations: Lumpia, bò bía, ปอเปี๊ยะทอด popia thot
Lumpia (in Indonesian and Filipino) are various types of spring rolls commonly found in Chinese Indonesian [1] and the Chinese Filipino cuisines. [2] Lumpia are made of thin paper-like or crepe -like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. [ 3 ]
Lumpia is the name for spring rolls in Indonesia [3] and the Philippines, which was derived from Southern Chinese spring rolls. The name lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ) and was introduced in the Philippine islands during the 17th century. [4]
With lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpiang Shanghai (indicating frying and a pork filling). Serving meat and/or vegetable in an edible wrapper is a Chinese technique now found in all of Southeast Asia in variations peculiar to
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It is also typically thicker in diameter than lumpiang Shanghai because it has more fillings. [7] [8] Other types of lumpia like lumpiang ubod, lumpiang labong, and lumpiang singkamas are generally regarded as different dishes, as they can be served fresh or fried, unlike lumpiang gulay which is always served as lumpiang prito (deep-fried).
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