Quezon City , Philippines
Chinese style -lumpia from Sincerity Restaurant, Binondo
Lumpia is a common term for any egg roll , spring roll , vegetable rolls that is Chinese in origin but through centuries of assimilation and adaptation to suit the local taste, preference, availability of the ingredients and due to health reasons . There had been different varieties of the lumpias in the country.
I have some relatives and friends who lives in Malabon / Navotas areas and some of them called it ” Sumpia” . I do not know where did they get the name but somehow the name eventually evolve .
Lumpiang Shanghai ala New Toho Restaurant ( This is one of the favorite meal of Dr. Jose Rizal) – The New Toho Restaurant had more meat compared to the regular lumpia.
The recipes, both fried and fresh versions, were brought by Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Malaysia, Vietnam, Thailand, Indonesia and the Philippines.
Lumpiang Shanghai ala Ilang-Ilang restaurant
Lumpiang Shanghai is one of the MUST Try menu at the Ilang-Ilang Restaurant in Binondo . It is bigger compared to the other Lumpiang Shanghai in Binondo area.
Lumpiang Shanghai is not a spring roll that came from Shanghai , China. It was more of a marketing style to lure people asking for a more specific name to the spring roll. It is sometimes called Lumpiang Baboy because of the main ingredient , which is ground pork meat. But according to some Filipino-Chinese , people name these spring roll to Shanghai because of the many Fujian, Cantonese, Taiwan dishes in the country. Shanghai is more cosmopolitan and urban in nature which makes this dish more international appeal. Hence it was called ever since.
Globe Lumpia located in 740 Raon St. ( Gonzalo Puyat street ), Quiapo, Manila.
Globe Lumpia or Lumpiang Sariwa is the most popular spring roll hole in a wall type of eatery near Quiapo church . I usually order 2 to 3 Globe lumpia . They are one of the cheapest in Manila. Their special ingredient includes julienne papaya , jicama ( picama/ singkamas) , sayote/ chayote with generous topping of crush peanuts, finely chop fresh garlic and their special sauce. The most busy day is friday and on weekends. It is best to accompany the lumpia with softdrink like sarsi or sprite.
The store had been there since 1956 . The price increase from 20 centavos in the 1950’s to Php 18.00 . The restaurant can only accommodate between 15 to 20 people. I would always frequent the place since i just lived just a few blocks away, until a few years ago. Some television shows like Kris TV, Kapuso Mo Jessica Soho , Ceasar Montano and even Dolphy are some of the famous clientele of the place.
Lumpiang Bangus – Milk Fish Spring Roll
Milk Fish Spring Rolls or Lumpiang Bangus may have traced its origin to the milk fish producing provinces of Pangasinan, Sarangani, Davao area. The main ingredient is from milk fish fillet . This is a healthy spring roll , But compared to the regular Lumpiang Shanghai or Lumpiang Frito – This is more expensive . In a recent food fair, I also have tasted Lumpiang Tahong ( made from mussles ) from Cavite province. There is also Lumpiang Kanduli or Creme Dory spring roll. These are some of the spring rolls that i have tasted .
There are mostly fried , wrapped fresh with the cooked ingredients which consists of vegetables and some meat. Most people refer Chinese -style lumpia because of the main filling is made of sauted chopped carrots, green beans, tofu, bean sprouts , mushrooms, sayote ,crush peanuts , fried and crush vermicelli noodles, hoti ( type of green seaweed ) , lettuce leaves ,wansoy ( chopped coriander leaves) , with sweet sauce or slightly spicy sauce. Some would like more more fresh chopped garlic included in the wrapper , some do not like fresh garlic and wansoy ( chopped coriander leaves ) . BUT i loved them.
Lumpia Puso ng Saging ( banana blossom spring rolls)
Lumpia Puso ng Saging or Banana Blossom Spring Roll is not popular in mainstream Philippine culinary palate , But once you tasted it , you will be a convert . It is one of the alternatives for meat and oily deep fried spring rolls. The ingredients is quite common especially when you come from a province where there are a lot of banana plants in bloom.
The common variety of banana blossom is the saging na saba ( a type of plantain) . I have tasted this lumpia in a gathering of some senior citizen which prefers this type of lumpia compared to lumpiang shanghai . This is the same with Lumpiang Kabute ( Mushroom Spring roll) In mushroon growing areas , They used 2 to 3 types of mushroom , chop them finely combined with tofu , carrots and spices. They can be a good alternative to the usual fried lumpia.
The dipping sauce is very varied too, Some use ordinary vinegar with some finely chopped garlic, shallots , chilli peppers and ground peppers. Other favorite condiments includes, banana ketchup, soy sauce with vinegar with finely chopped onions, chilli peppers and calamansi .
The banana blossom lumpia is much cheaper to make compared to the mushroom lumpia . One big banana blossom only cost between Php 15 to Php 30 in local wet market ( depending on season and availability )
Lumpiang Shanghai by Ambos Mundos
Ambos Mundos is one of the oldest restaurant in Santa Cruz, Manila area . The restaurant offers Filipino, Chinese and Spanish dishes . One of the fave is their Lumpiang Shanghai .
Lumpiang Ubod / Sariwa by Max’s restaurant
Lumpiang Ubod ng Niyog- This is one of the most popular spring rolls being offered by Goldilocks, Max’s restaurant , Kunina ni Kambal among several others. The main ingredients are the young coconut heart are sauteed with shrimp and pork, rolled in crepe-like wrappers made with flour , egg and cornstarch. Special coconut farms specifically for the production of palms. If unavailable , Picama /Jicama / Singkamas can be used to substitute .
I have tasted at least around a dozen or so variation with different types of ingredients and preparation. I have an aunt who prepares Filipino- Chinese style of lumpia with 17 ingredients . I tried to collectively write about the different types of lumpias that i have eaten , mostly in Metro Manila . But i think that there are more than a dozen of spring roll variants.
Lumpiang Tagalog by Kusina ni Kambal
The cheapest and one of the most underrated ones are Lumpiang Frito / Lumpiang Toge or Lumpia Gulay ( normally fried ) – without the wrappers, The dish is called Lumpia Hubad or Lumpia Tagalog. They are commonly sold as street foods all over the country and price range from Php 4.00 to about Php 40.00 in posh malls. Spring rolls or lumpia ingredients vary from one family to another . It may also due to the availability of the ingredients. Mann Hann restaurant serve lumpia. Delis like Little Store, DEC, or sunday market bazaar regular Yen Ching , New Po Heng near Binondo church , GLOBE lumpia in Quiapo , Maki Place, New Eastern Restaurant along Ongpin street, Sincerity in Yuchengco street ( formerly called Nueva) , Polland , Baliwag Lechon among others.