Lumpia: A Chinese dish we've adapted lovingly, from appetizer to dessert

Online, the debate rages on about pineapples on pizza and the "Frenchness" of skinny fries. Here in the Philippines, there are more important questions to be asked.

Is Lumpiang Shanghai even from China? Does langka belong in turon? Is turon a form of lumpia?

Kara David for "Pinas Sarap" answers the former, but leaves you to decide the latter as she explores the innovations kitchen-savvy Pinoys to the lumpia that made it uniquely ours.

1. Lumpiang Shanghai, not actually from Shanghai

Lumpiang Shanghai: a Filipino party staple

Spring Roll is what we usually see in both East Asian and Southeast Asian cuisines. It's filled with veggies, fried until crisp, and usually served during the Spring Festival or Chinese New Year.

Our version, in comparison, is very meaty and, according to Chef Ivory Yap, was eventually made smaller and smaller. It's a staple at any party, along with our sweet-style spaghetti! It's an appetizer or side dish if it's more bite-sized or the main course if it's longer. Don't knock Lumpiang Shanghai plus rice and extra rice until you've tried it!

2. Lumpiang Ubod, ang lumpiang may puso!

One can dramatically describe Lumpiang Ubod as a dish that literally has a Filipino heart. More dramatically, every ubod comes from a tree in its twilight — the heart of a coconut tree that's not looking too healthy is harvested and the rest is left to become timber. RIP.

After the tree is fell, the outer layer and the heart is exposed. What's left is a jagged, cylindrical core that'll be chopped to more manageable pieces.

Check out how Lumpiang Ubod is made from scratch:

3. Turon, the Filipinoest lumpia of all

It's not Lumpiang Saging for a reason. Turon is born from the abundance of bananas in the country and the ingenuity to apply an existing cooking style to make a sumptuous dessert.

Turon is like Banana Fritters, but crunchy instead of crispy. It follows the simpler process of cooking spring rolls. Chop up some Saba, wrap it, fry it, and enjoy. It's dessert, merienda, breakfast, breakup food, comfort food — turon is life.

Quite possibly the best merienda item

And we're not even done innovating. Chefs are deconstructing turon, serving it all fancy even though we all know that puwede na 'yong nasa tabi.

Edwin Vergara combines both with "Banana Rhum-a", a take on the classic treat that employs rum and pineapple juice plus some cinnamon. It's a blockbuster treat that's a steal at P10 for 3 pieces.

What's more Filipino than a finding a good bargain? — Aya Tantiangco/LA, GMA News