Lumpia

Chinese origin, Filipino identity

Lumpia (lumpiang in Filipino) descended from Chinese Hokkien spring rolls (lunpia), introduced to the Philippines by Fujian traders centuries ago. Filipinos adapted the filling to local ingredients and tastes, producing both fried and fresh versions that became central to Philippine cuisine and diaspora food culture.

Two main types

• Lumpiang Shanghai — the most popular variety: thin crispy rolls filled with ground pork, carrot, onion, and soy sauce; finger-sized and eaten by the dozen
• Lumpiang Sariwa — fresh (unwrapped and unfried) lumpia; the wrapper is softer, filled with sautéed vegetables, tofu, and sometimes shrimp; drizzled with sweet garlic sauce

The wrapper

Philippine lumpia wrappers (lumpia wrapper) are made from a batter of flour, water, and sometimes egg, spread paper-thin on a flat pan. They are softer and less sturdy than Chinese spring roll wrappers and much thinner than egg roll wrappers. Their thinness produces an exceptionally crispy result when fried.

Diaspora food

For the Filipino diaspora in the United States, Middle East, Europe, and across Southeast Asia, lumpia is the dish most associated with Filipino identity and celebration. Parties are incomplete without Lumpiang Shanghai.