Lumpiang prito

Lumpiang prito (also known as Filipino spring rolls) is a traditional Filipino dish that is commonly served as an appetizer or snack. It is a variant of the fresh spring roll, or Lumpia, which is a popular dish in Southeast Asia.

History

The history of Lumpiang prito can be traced back to the Chinese influence in the Philippines. The concept of spring rolls originated from China, and the Filipino version, Lumpia, was adapted from this. Lumpiang prito, specifically, is a deep-fried version of Lumpia.

Preparation

Lumpiang prito is made by wrapping a mixture of vegetables and sometimes meat in a thin crepe-like pastry skin called "Lumpia wrapper". The filling usually consists of ingredients such as carrots, jicama, bean sprouts, and green beans. Some variations may include ground pork or shrimp. Once the filling is wrapped, the Lumpia is deep-fried until golden brown.

Serving

Lumpiang prito is typically served with a dipping sauce. The most common is a vinegar-based sauce with chopped onions, garlic, and chili. However, it can also be served with a sweet and sour sauce or a soy-based sauce.

Variations

There are several variations of Lumpiang prito, including Lumpiang Shanghai (meat-filled spring rolls), Lumpiang Ubod (heart of palm spring rolls), and Lumpiang Gulay (vegetable spring rolls). Each variation has its own unique filling and is named after the main ingredient used.

Cultural Significance

Lumpiang prito is a staple in Filipino celebrations and gatherings. It is often served during birthdays, fiestas, and other special occasions. It is also a popular street food in the Philippines.

See Also

• Filipino cuisine
• Lumpia
• Spring roll