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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.
Lumpiang prito ("fried spring roll"), is the generic name for a subclass of lumpia that is fried. It usually refers to lumpiang gulay or lumpiang togue. They can come in sizes as small as lumpiang shanghai or as big as lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as ...
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 each culture.
Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue (mung bean sprouts). Its origin is of both Spanish ...
The Dàjìng Gé Pavilion wall, which is the only remaining part of the Old City of Shanghai wall The history of Shanghai spans over a thousand years and closely parallels the development of modern China. Originally a small agricultural village, Shanghai developed during the late Qing dynasty (1644–1912) as one of China's principal trading ports. Although nominally part of China, in practice ...
In the Chaoshan dialect and Hokkien language, popiah is pronounced as /poʔ˩piã˥˧/ (薄餅), [3] which means "thin flatbread/cake". Depending on the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (潤餅), which is the etymological origin of "lumpia" in the Philippines and Indonesia.
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Like most lumpia recipes, dinamita is very easy to prepare and can be modified readily. The stuffing, giniling (ground beef or pork), is sauteed beforehand with chopped onions and garlic, and seasoned with salt and black pepper to taste.