Lumpia is a dish with pork, shrimp, and vegetables mixed together in a meatloaf kind of consistency and wrapped in spring roll wrappers to be cooked afterward until crisp and golden brown. Filipino lumpia is one of the traditional dishes in the Philippines that has been influenced by Chinese cuisine. In other Asian countries, it is called “spring rolls”, however, the ingredients are distinctly different in the Filipino version. Some recipes only require ground pork, chopped onion, carrots and, sliced cabbage. There are other variations of the fried lumpia with more ingredients like water chestnuts, shrimp and mushroom. It is often called “Lumpiang Shanghai” as well.
The dish is fairly simple to make. The ingredients are basically just mixed together and added with condiments to taste and then wrapped to be cooked with oil in a skillet pan. Others cook the meat mix first, wrap it, and cook it again to make the crispy dish. It is a very versatile dish, that is why there are plenty of variations to it. Other countries such as Indonesia and China have their own variations for they “spring rolls”.
Filipino lumpia can be made fresh. “Lumpiang
Another variation of the lumpia dish is called “Lumpiang
Lumpiang adobo can also be made from the dish. This is actually a product of resourcefulness from Filipinos. As lumpia is an easy dish to make and “Adobo’ is a staple dish of Filipinos, the Lumpiang adobo variant is made with left-over pork and chicken adobo. Some incorporate vegetables like carrots and cabbages as well just like the original lumpia recipe. The adobo sauce can also be used for
Lumpiang
This next dish is more of a delicacy itself rather than a subtype of Filipino lumpia. However, as it is wrapped just like lumpia, it can be considered. “Turon’ is a famous “