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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.
Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savoury.
Woven banh trang wrappers are typically deep-fried to make aesthetically appealing cha gio (Vietnamese crispy spring rolls). Sesame banh trang wrappers are typically baked or soaked in water, depending on individual textural preference, then served with salads, mi Quang and various other dishes.
Lumpia goreng is a simple fried spring roll filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick-size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enriched with minced beef, chicken, or prawns. [ 17 ]
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Chả giò – Vietnamese spring roll; Chimichanga – Mexican and Southwestern American dish [1] Chislic – Traditional South Dakotan dish similar to shashlik; Chugchucaras – Food of Ecuador; Churro – Fried-dough pastry; Corn dog – Deep-fried, corn-battered hot dog on a stick; Crab cake – American crab dish; Creier pane
Other common variations of popiah include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.
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