Lumpiang Shanghai are petite Filipino egg rolls featuring a savory ground pork filling (you can swap for chicken or also add shrimp) wrapped up in a thin egg roll wrapper.
They are always fried until shatteringly crispy and served alongside a sweet chili garlic dipping sauce.
We enjoy a pork and shrimp filling as this provides a salty savoriness that balances beautifully with the sweet and acidic chili sauce.
Crisp on the outside while moist inside, Lumpiang Shanghai make for easy finger food and are a quintessential Filipino appetizer.
A type of fritter, ukoy (or okoy) features chopped shrimp combined with julienned vegetables like squash and carrots. We also enjoy the addition of beansprouts for extra crunch.
The mixture is formed into flat patties and fried until crispy and golden on the exterior while still moist inside.
Ukoy is delicious enjoyed on its own or with a bright vinegar dipping sauce on the side for contrast.
Quail eggs are boiled and then dipped into an orange-hued batter containing annatto powder before deep frying.
The batter puffs up around the egg into a crispy, golden shell enveloping the rich yolk inside. Kwek-kwek are enjoyed with a sweet and sour vinegar dipping sauce.
We love how the contrast of textures is just so satisfying.
These finger-licking chicken wings are marinated in vinegar, soy sauce, and garlic and are baked until crispy on the outside while remaining juicy inside.
You can also fry them or pop them in the air fryer if you prefer.
The iconic adobo marinade infuses them with a signature sweet-tangy-salty Filipino flavor.
Trust us when we tell you that this is one Filipino appetizer that always disappears in a hurry!
This Filipino-style ceviche features bite-sized raw fish or seafood marinated in vinegar or calamansi juice, plus ginger and pepper.
The acidity “cooks” the seafood while infusing it with bright flavor. Common additions include shrimp, fish, or octopus, but this particular recipe features a yellowfin tuna fillet.
These are similar to the classic lumpiang Shanghai but feature smoked fish instead of pork and shrimp.
This particular recipe uses salmon for a flavor-packed twist on the classic dish.
The flavors of the fish give a unique taste to the well-loved egg roll, and they are often served with a spicy vinegar dip to enhance the overall experience.
Freshly squeezed calamansi lime juice makes for a delightful palate cleanser between dishes.
The small, round citrus fruit offers a bright, acidic juice that’s often served still or over ice, with or without a touch of sugar or honey. It balances the rich flavors of the cuisine.
Chicharon Bulaklak is a unique and addictive appetizer that features the ruffled fat of pork deep-fried to perfection.
This dish takes its name from the word “bulaklak,” meaning flower, as the ruffled fat resembles flower petals when fried.
After a preliminary boiling to tenderize the fat and infuse it with aromatics like garlic and bay leaves, it’s deep-fried until golden and crisp.
The end result is a rich, crunchy, and indulgent appetizer that pairs well with a vinegar-based dipping sauce, often spiced with garlic and chilies, which cuts through the dish’s richness.
Pork Siomai is a beloved staple in Filipino gatherings and street food stalls.
These steamed dumplings are filled with a succulent mixture of ground pork (and sometimes shrimp, too), minced garlic, and an array of aromatic seasonings.
The blend might also include finely chopped mushrooms and spring onions for additional flavor and texture.
While they are not fried, their hearty, meaty filling offers a satisfying bite that contrasts well with the soft, pliant dumpling wrapper.
Pork Siomai is typically served with a dipping sauce made of soy sauce and calamansi.
Cubes of fried tofu and boiled pork are topped with a mixture of soy sauce, vinegar, crushed garlic, chili, and scallion for a salty-sour-spicy blend everyone loves. Add some
Some versions even add crispy pork rinds on top for more crunch. It’s protein-packed!
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
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