Lumpia is not anymore a lumpia but is an alternative way of eating the fresh lumpia's traditional fillings. Believed to originate from Shanghai, in truth no recipe of this exists in the Chinese city. These meat-laden, fried type "lumpia" are filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. They may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins. "Lumpiang Shanghai" is commonly served with sweet and sour sauce owing to the influence of Chinese cuisine, but catsup (tomato or banana) and vinegar are popular alternatives. This variety
Parsley In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. The word "parsley" is a merger of the Old English" petersilie" (which is identical to the contemporary German word for "parsley": "Petersilie") and the Old French "peresil", both derived from Medieval Latin "petrosilium", from Latin "petroselinum", which is the latinization of the Greek πετροσέλινον ("petroselinon"), "rock-celery",