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Lumpiang ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod (heart of palm) with various meat and vegetables in a thin egg crêpe. It is commonly served fresh (as lumpiang sariwa ), but it can also be deep-fried.
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 ...
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.
Popular versions include lumpiang shanghai, a fairly narrow fried roll usually with a meat filling, often accompanied by a sweet chili dipping sauce, and lumpiang ubod, a wider, fresh spring roll filled with raw vegetables local to the area. Mechado: Meat dish
Fresh heart of palm Julienned ubod (coconut heart) from the Philippines. Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees, most notably the coconut (Cocos nucifera), juçara (Euterpe edulis), açaí palm (Euterpe oleracea), palmetto (Sabal spp.), and peach palm.
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).
Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. [1] It is a type of ginataan.
Filipino cuisine is influenced principally by China and Spain have been integrated with pre-colonial indigenous Filipino cooking practices. [1] In the Philippines, trade with China started in the 11th century, as documents show, but undocumented trade may have started as many as two centuries earlier.