Lumpia
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Lumpia is the word for spring roll in the Philippines and Indonesia. It is a popular Filipino food, and though the process of making one has been introduced by the Chinese as early as the 16th century, it has grown increasingly Filipino over the years, in taste and in style of preparation. The term lumpia derives from lunpia (Traditional Chinese: ; pinyin: ; POJ: jūn-piáⁿ, lūn-piáⁿ) in the Hokkien dialect of Chinese. Spelled as loempia, it has also become the generic name for spring roll in Dutch.
Varieties
Lumpiang Shanghai
This fried spring roll is filled with ground pork, minced onion, carrots, spices and with the mixture held together by beaten egg. It may sometimes contain green peas as extenders. Both lumpiang shanghai and the sweet and sour sauce are served with show marked by Chinese influence. This variety is by standard an inch in diameter and around 4-6 inches in length.
Lumpiang Sariwa
Lumpiang Sariwa, or fresh spring roll in English, consists of minced ubod (palm tree trunk), flaked chicken, crushed peanuts, and turnip for extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, starch mixture, and fresh garlic. This variety is not fried and is preferred to be around 5 inches in diameter and 8-12 inches in length; it is also the most Filipino among the variants.
Lumpiang Prito
Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and served with soy sauce. Though it is the simplest and least expensive of the variants, the cleaning of the bean sprouts may prove taxing and labor-intensive. This variant may come in sizes as little as that of Lumpiang Shanghai or as big as that of Lumpiang Sariwa. This is usually eaten with vinegar and chili peppers.
Lumpiang Hubad
Lumpiang Hubad literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwa (without the crepe).
Popularity
The Lumpia has endured popularity that one can see at least one variant in almost any Filipino festivities. Its distinct taste and ease of preparation (the Shanghai variant at least) has caused it to be one of the staple food products in local Filipino fast food and restaurant menus (such as Jollibee, Kamayan, and Barrio Fiesta to name a few).
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