LUMPIA – Here is the history, origin, and recipe of mouth-watering spring roll that you should know.
Lumpia, a Filipino culinary treasure, is a dish that combines simplicity with exquisite flavors. These little rolls of joy have become a favorite not just in the Philippines, but across the world.
Lumpia is a type of spring roll that comes in various forms, but is generally made with a thin wrapper and filled with a mixture of vegetables, meat, and sometimes seafood. It can be served fresh or fried, and the result is always a delightful crunch with a burst of flavors.
Lumpia Shanghai is a type of spring roll that packs a punch in a small, bite-sized package. It’s typically filled with a savory mixture of ground pork or beef, mingled with aromatic herbs and spices.
These little rolls are then deep-fried to a crispy golden perfection, making them an irresistible snack or appetizer.
ORIGIN
The origins of Lumpia can be traced back to Chinese culinary influences in the Philippines. The Chinese brought the concept of spring rolls, and over time, Filipinos added their unique touch.
During the Spanish colonial period, Lumpia continued to evolve. The Spaniards introduced new ingredients and cooking methods, enriching the flavor profile of this already delicious snack.
The most well-known variation, Lumpiang Shanghai, emerged in the 20th century. Its name is a nod to the Filipino-Chinese community in Shanghai, and it features a delightful blend of ground pork or beef, mixed with savory seasonings, all encased in a thin wrapper.
Different regions of the Philippines have put their own spin on Lumpia, incorporating local ingredients and flavors. Lumpia Ubod, for example, features heart of palm as the main ingredient and is a popular choice in certain regions.
RECIPE
- Lumpia wrappers
- Ground pork or beef
- Finely minced garlic
- Chopped onions
- Shredded carrots
- Soy sauce
- Salt and pepper
- Cooking oil
Cooking
- Cook minced garlic and onions until they’re fragrant and golden. Add the ground meat and stir until it’s cooked through. Toss in the shredded carrots and season with soy sauce, salt, and pepper.
- Take a lumpia wrapper and spoon a small amount of the filling onto the center. Fold the sides in and roll it up tightly, sealing the edges with a dab of water.
- Carefully place the lumpia in the hot oil and cook until they turn a beautiful golden brown.