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They are also traditionally dipped in agre dulce (sweet and sour sauce), vinegar-based sauces, banana ketchup, or sweet chili sauce. Fresh lumpia, however, have wrappers that are more crêpe-like and thicker due to the addition of eggs (though still thinner than other Asian versions). They are closer in texture to the original Chinese versions ...
It is commonly served with agre dulce (sweet and sour) dipping sauce (which accentuates its "Chinese-ness"). [2] [7] [11] It can also use other common lumpia dipping sauces like banana ketchup, sweet chili sauce, garlic mayonnaise, or vinegar with labuyo peppers and calamansi. [3]
Lumpia basah: Java Unfried lumpia spring roll, served with sweet tauco sauce. Lumpia semarang: Semarang, Central Java Semarang style spring roll, made mainly from cooked bamboo shoots and chicken/prawn. Sometimes boiled quail egg is added. It is eaten with a dipping sauce made from coconut sugar, vinegar and garlic. Maamoul: Arab Indonesian
It is eaten as is or dipped into common lumpia dipping sauces like banana ketchup, sweet and sour sauce, garlic mayonnaise, honey mustard, or vinegar with labuyo peppers and calamansi. [1] [9] [11] It is usually eaten as an appetizer or as pulutan (finger food) with beer or other alcoholic drinks. [5] [1]
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in pecel, nasi pecel, satay, gado-gado or ketoprak. Saus tiram (oyster sauce) – oyster sauce with dark coloured. Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices.
It is traditionally eaten dipped in vinegar or agre dulce, but other types of dipping sauces can also be used. It is sometimes also known as lumpiang prito, a generic name for any fried lumpia versions. [6] Lumpiang gulay is distinguished from other types of lumpia (especially lumpiang Shanghai) in
lumpia wrapper, ground meat/shrimp, jicama/heart of palm, five-spice powder Media: Ngohiong 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.