Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried Filipino snack that evolved from Chinese spring rolls. Even though lumpia appears in numerous variations, the Shanghai version is characterized by a savory filling which combines ground pork or beef with carrots, onions, various seasonings, and (occasionally) shrimps.

Lumpiang Shanghai is usually sold at numerous street stalls throughout the country, but it is also a staple dish served on special and festive occasions. This delicious and crispy snack is usually served accompanied by sweet and sour dipping sauce.

Lumpia is a simple and flavourful Filipino finger food that evolved from the Chinese spring rolls. Each lumpia consists of a rice or flour dough wrap that is stuffed with meat (most often ground pork or beef) and vegetables such as cabbage, carrots, onions, and garlic.

It is then sealed with egg wash and fried. Once it has been prepared, its crusty, crunchy exterior and tender interior are perfectly complemented with the sweet and sour dipping sauce. It can be eaten as a snack or as a side dish, and it is almost impossible to see a Filipino feast without at least one variation of lumpia, such as unfried lumpia, lumpia with bean sprouts, hearts of coconut palm, bangus, or saba bananas (ripe plantains).

Deep-fried kwek kwek is a type of tokneneng, the omnipresent Filippino street food. While tokneneng is made with boiled chicken or duck eggs, kwek kwek is the smaller sized variety, which usually employs tiny quail eggs. Both types are distinguished by the deep orange color, provided by an unusual batter in which eggs are coated before frying.

The thick batter is made with flour, cornstarch, and water, with the addition of annatto powder, a unique ingredient which gives the dish its remarkable orange color. Hard-boiled quail eggs are thoroughly coated in batter, and fried until crispy. The essential condiment to kwek kwek is a spicy and sour sauce. 

Maruya are the famous Filipino banana fritters which consist of sliced or mashed bananas that are dusted with flour, battered, then fried until crispy. The fritters are usually made with Filipino saba bananas and can come in various forms which are often served lightly dusted with sugar.

They are most commonly eaten as a light snack, sweet breakfast, or a filling afternoon dessert. These fritters are a favorite among children and can often be found at street stalls throughout the country.

Taho is a sweet Filipino dessert which consists of fresh soft tofu doused in arnibal syrup and sprinkled with plump sago pearls. Similar desserts can be found in numerous Asian countries, and most of them call for the usage of the softest tofu variety, known as silky tofu, which has a tender and creamy texture and an incredibly soft consistency.

Shortly heated or steamed, it is covered in sweet arnibal syrup (made with melted brown sugar) and enriched with mild vanilla flavors. Usually, the dessert is topped with chewy sago pearls which are similar in appearance and texture to tapioca. Taho is usually sold by street vendors who sell this traditional delicacy in the early morning as a sweet, protein-packed breakfast.

Lugaw is a Filipino rice porridge that is traditionally thought of as soft food for sick people, due to the fact that it doesn't require much chewing. Warm, filling, and mushy, the dish acts as an ideal base for any type of meat and seasonings, just like a congee.

Lugaw is usually consumed for breakfast or as a snack. Many cooks like to add chicken, lemon, and ginger in order to improve the flavors of the dish. After that, it can be flavored with typical Filipino ingredients: scallions, garlic chips, sliced hard-boiled eggs, calamansi, or fish sauce. 

Pandesal is a popular bread roll from the Philippines. Its name is derived from the Spanish words "pan de sal," which translates to "bread of salt." However, despite its name, pandesal is characteristically slightly sweet rather than salty. The outside is usually coated in fine breadcrumbs, which give it a unique texture.

This bread is a staple at many Filipinos' breakfast tables and is often enjoyed dipped in hot coffee or filled with various fillings like cheese, corned beef, or coconut jam. Over the years, its simple ingredients of flour, yeast, sugar, and salt have provided comfort and sustenance to generations of Filipinos.

Butsi balls are the Filipino version of traditional Chinese jian dui sweets. They are made with glutinous rice flour that is formed in small round shapes and stuffed with a variety of sweet fillings such as sweetened mung bean, creamy lotus, red bean paste, or shredded coconut.

Butsi are usually coated in sesame seeds and fried until golden. Even though they originated as a traditional Chinese delicacy, their Filipino adaptation has become incredibly popular. With their crispy shell, chewy texture, and creamy filling, they can be enjoyed as a satisfying dessert or a quick sweet snack.

Silvanas are the snack version of a traditional Filipino dessert known as sans rival. These frozen cookie sandwiches are made with two cashew-meringue wafers that are held together with a thick layer of buttercream and are generously coated in cashew crumbs.

Although plain versions are the most common, silvanas occasionally come in various flavors such as chocolate, strawberry, mocha, or mango. Popular throughout the country, these cookies have to be refrigerated and are best served well-chilled or frozen.