A guide for lumpia lovers: The different types of Filipino spring roll
Crispy, fresh, spicy or sweet, the different types of lumpia have long been a staple at Filipino gatherings and celebrations worldwide.
National Lumpia Day wrapped up on March 16, and Filipino Americans celebrated the occasion with lumpia-eating contests.
Here are the different types of Filipino spring roll – including the all-time favorite, lumpiang shanghai, in all their delicious forms.
Different types of lumpia
Lumpiang Shanghai
This Filipino party staple is typically made with ground pork, onions, carrots and kinchay or Chinese celery seasoned with soy sauce, salt and pepper before frying until golden and crispy.
This type of lumpia is a combination of Chinese, Filipino and Spanish influences. The word lumpia is derived from the Hokkien words, lun (moist) and pia (pastry). The undisputed life of the party, this dish is best paired with banana ketchup or a sweet and sour chili sauce.
Lumpiang gulay
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A healthier type of Filipino spring roll, lumpiang gulay (vegetable lumpia) uses cabbage, carrots, green beans, sweet potatoes and sayote (chayote) instead of meat.
Other versions include tofu for a protein boost. Wrapped in a crispy lumpia wrapper, it is best dipped in spiced vinegar or sweet chili sauce.
Lumpiang togue
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Known for its crispy and crunchy texture, this type of lumpia features bean sprouts (togue) sautéed with garlic, onions, carrots and bits of diced pork or tofu. Affordable, savory and best served with vinegar, this beloved Filipino snack is a street food favorite.
You may also like: This SF restaurant rolls out 13-inch lumpia, vegan Filipino delights
Dynamite lumpia
This spicy type of lumpia is a must for any party. Whole long green chili peppers are stuffed with minced pork or cheese, rolled in a thin crepe-like wrapper and deep-fried to perfection.
With just one bite, you’ll understand why it’s named dynamite – it’s an explosion in every bite.
Lumpiang sariwa
A healthier alternative to fried lumpia, lumpiang sariwa (fresh spring roll) is wrapped in a soft crepe filled with cooked veggies, shrimp and ground peanuts.
Topped with a sweet garlicky peanut sauce and a dash of crushed nuts, this lumpia is refreshing and flavorful.
Turon
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Craving for something sweet? This version of lumpia features ripe saba bananas coated with brown sugar, rolled in a crepe-like wrapper and deep-fried until golden brown.
Some variations include ube (purple yam) or jackfruit for an additional layer of flavor. Filipinos often enjoy this caramelized delight as a snack or a post-meal treat.
