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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.
For the Polish village, see Łumpia. Lumpia Top: Fried and unfried lumpia Semarang from Indonesia Bottom: Fresh lumpiang ubod made with heart of palm from the Philippines Alternative names Loempia, loenpia, ngohyong Course Main course or snack Place of origin Indonesia, Philippines Region or state Indonesia, Philippines, Netherlands, Belgium, and Suriname Serving temperature hot or room ...
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 ...
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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.
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]
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Popiah (薄餅), a large fresh unfried spring roll akin to lumpia. Rujak juhi or mie juhi, similar with asinan, cured brined preserved vegetables in thin peanut sauce with krupuk mi, but with addition of yellow noodle and juhi (salted cuttlefish). Rujak Shanghai, preserved seafood and jellyfish with vegetables and sweet and sour sauce.