The Filipino street food consisting of a deep-fried spring roll filled with ground pork and vegetables is lumpia, especially the popular lumpiang Shanghai variety.
Lumpia arrived in the Philippines through Hokkien Chinese influence and became thoroughly adapted to Filipino cooking. The rolls use thin wrappers around savory fillings and may be fried or served fresh. Lumpiang Shanghai is usually slender and contains seasoned ground pork, carrots, onions, garlic, and sometimes scallions or raisins.
A common mix-up is treating all lumpia as identical. Filipino cuisine includes fresh lumpiang sariwa, vegetable lumpia, and versions filled with shrimp, chicken, beef, cheese, or chili peppers. The name “Shanghai” does not mean the dish originated in Shanghai; it is a Filipino name for this particular style. Lumpia is commonly served with vinegar, sweet-and-sour sauce, banana ketchup, or sweet chili sauce.