Lumpia
Spring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.
What makes it lumpia
- A very thin wrapper, rolled tight.
- Minced pork with carrot, onion and garlic, for the fried kind.
- Sweet chilli or spiced vinegar to dip.
Where it comes from
Lumpia came from Chinese spring rolls, and the name from the Hokkien word for them. It's now one of the most common party foods in the islands and across the diaspora: a tray of lumpiang shanghai rolled by several people at the kitchen table is part of the celebration.
How it varies
- Lumpiang shanghai
- Small, thin and fried — the party one.
- Lumpiang sariwa
- Fresh, not fried: vegetables in a soft crêpe under a sweet peanut and garlic sauce.
- Lumpiang ubod
- Filled with heart of palm, a speciality of Silay on Negros.
Be the first here
Start your own lumpiaNo one here has made lumpia yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.No one here has made it yet