Lumpia - Wikipedia

2/14/22, 7:36 PM Lumpia - Wikipedia
Lumpia
Lumpia are various types of spring rolls commonly found in
Lumpia
Indonesia[1] and the Philippines.[2] Lumpia are made of thin
paper-like or crepe-like pastry skin called "lumpia wrapper"
enveloping savory or sweet fillings.[3] It is often served as an
appetizer or snack, and might be served deep fried or fresh
(unfried). Lumpia are Indonesian and Filipino adaptations of
the Fujianese and Teochew popiah, which was created during
the 17th century in the former Spanish colonial era.[4][5]
In Indonesia lumpia has become a favorite snack,[6] and is

known as a street hawker food in the country.[7] In the
Philippines, lumpia is one of the most common dishes served in
gatherings and celebrations.[8]
In the Netherlands and Belgium, it is spelled loempia, the old

Indonesian spelling, which has also become the generic name
for "spring roll" in Dutch.[6] A variant is the Vietnamese lumpia,
wrapped in a thinner pastry, though still close in size to a spring
roll, in which the wrapping closes the ends off completely,
which is typical for lumpia. Top: Fresh lumpiang ubod made with
heart of palm from the Philippines
Bottom: Fried and unfried lumpia

Semarang from Indonesia
Contents
Alternative Loempia, loenpia,
Etymology names ngohyong
Varieties Course Main course or snack
Indonesia
Lumpia Semarang Place of China
origin
Lumpia Jakarta
Created by Chinese Indonesians
Lumpia Bogor
and Chinese Filipinos
Lumpia Bandung
Serving hot or room
Lumpia Surabaya temperature temperature
Lumpia Yogyakarta
Main Wrapper, meat,
Lumpia Medan
ingredients vegetables
Lumpia goreng
Lumpia basah Variations Fried or fresh
Lumpia ayam Cookbook: Lumpia
Lumpia sayur Media: Lumpia
Lumpia mercon
Lumpia mini
Lumpia dulek
https://en.wikipedia.org/wiki/Lumpia 1/15
Lumpia tahu
Lumpia telur
Lumpia jantung pisang
Lumpia udang mayones
Piscok
Sumpia
Philippines
Daral
Dinamita
Lumpiang adobo
Lumpiang gulay
Lumpiang hubád
Lumpiang isdâ
Lumpiang keso
Lumpiang labong
Lumpiang prito
Lumpiang sariwà
Lumpiang Shanghai
Lumpiang singkamás
Lumpiang togue
Lumpiang ubód
Lumpiang pancit
Ngohiong
Turón
The Netherlands
Loempidel
Lumpia wrapper
Philippines
Popularity
See also
References
External links
Etymology
The name lumpia or sometimes spelled as lunpia was derived from Hokkien spelling /lun˩piã˥˧/ (潤
餅), lun (潤) means "wet/moist/soft", while pia (餅) means "cake/pastry", thus lun-pia means "soft
cake".[9] It is referred to as rùnbǐng (潤餅) or báobǐng (薄餅) in Mandarin, and also as bópíjuǎn
(薄皮卷).
In neighboring Malaysia and Singapore, lumpia is known in its variant name as popiah, from the
Chaoshan dialect pronounced as /poʔ˩piã˥˧/ (薄餅),[10] which means "thin wafer".
Varieties
Indonesia
Chinese influence is evident in Indonesian cuisine, such as bakmi,

mie ayam, pangsit, mie goreng, kwetiau goreng, nasi goreng,
bakso, and lumpia.[11] Throughout the country, spring rolls are
generally called lumpia; however, sometimes an old Chinese
Indonesian spelling is used: loen pia.[9]
In Indonesia lumpia is associated with Chinese Indonesian cuisine

and commonly found in cities where significant Chinese
Indonesian settles. Although some local variants exist and the
filling ingredients may vary, the most popular variant is Lumpia Lumpia in Indonesia might be
Semarang, available in fried or unfried variants. In Indonesia, served in various dipping sauces,
lumpia variants usually named after the city where the recipe from sweet palm sugar sauce,
originates, with Semarang as the most famous variant. It savoury tauco or peanut sauce, to
represents creativity and the localisation of lumpia recipes popular chili sauce. This one is
according to locally available ingredients and local tastes.[9] served with sweet hot and spicy
sambal chili sauce.
Unlike its Philippines counterpart, Indonesian lumpia rarely uses
minced pork as a filling. This was meant to cater to the larger
Muslim clientele, thus popular fillings are usually chicken, shrimp, egg and vegetables. Indonesian
lumpia is commonly filled with seasoned chopped rebung (bamboo shoots) with minced chicken or
prawns, served with fresh baby shallots or leeks in sweet tauco (fermented soy) based sauce. In
addition to being made at home, lumpia is also offered as street food sold by traveling vendor on
carts, sold in foodstalls specializing on Lumpia Semarang, or sold in traditional marketplaces as part
of kue (Indonesian traditional snack) or jajan pasar (market munchies). Simpler and cheaper lumpia
is sold as part of gorengan (Indonesian fritters). Indonesians are noted for their fondness of hot and
spicy food, and therefore spicy hot sambal chili sauce or fresh bird's eye chili are usually added as a
dipping sauce or condiment.
Lumpia Semarang
Named after the capital city of Central Java in Indonesia, Semarang,

where significant Chinese Indonesian have settled, lumpia Semarang is
perhaps the most popular lumpia variant in Indonesia. It has become
associated with the city, and the spring rolls are often sought by the
visitors in Semarang as food gift or souvenir. Originally made by Chinese
immigrants, this lumpia is filled with bamboo shoots, dried shrimp,
chicken, and/or prawns. It is served with a sweet chili sauce made from
Lumpia Semarang,
dried shrimp (optional), coconut sugar, red chili peppers, bird's eye chili specialty of Semarang city,
peppers, ground white pepper, tapioca starch, water, and baby shallots. Central Java.
Lumpia Semarang is served either deep-fried or unfried, as the filling is
already cooked.[7]
Lumpia Jakarta
Named after Indonesian capital city, Jakarta, this lumpia is usually being deep fried and sold as
gorengan fritter snack. Unlike popular Semarang lumpia that uses rebung or bamboo shoots, Jakarta
lumpia uses bengkuang or jicama, and served with typical Indonesian sambal kacang or spicy peanut
sauce as a dipping sauce.[9]
Lumpia Bogor
Named after Bogor, a city in West Java, this lumpia filling is almost similar with Jakarta lumpia; uses
jicama, and added with tofu and ebi dried shrimp. Unlike other regions that are fried, Bogor lumpia
are usually grilled on hot iron, giving off a distinctive aroma. In addition, Bogor lumpia is usually
shaped rectangle like a pillow and quite large in size.[9]
Lumpia Bandung
Named after the city of Bandung in West Java, it is a variant of lumpia basah or fresh and wet lumpia
that is not being deep fried. However, unlike common rolled elongated fresh lumpia, lumpia Bandung
is not served in spring roll form, but the lumpia skin is spread, topped with fillings, stacked and folded
square just like an envelope. Unlike Semarang style lumpia that uses bamboo shoots and minced
chicken, Bandung style lumpia filling uses julienned jicama, beansprout, scallion, garlic, chili, and
scrambled egg, with palm sugar sauce.[12]
Lumpia Surabaya
Named after the city of Surabaya in East Java, where this lumpia was originally made. It is made of
mostly the same ingredients of lumpia semarang, but much less sweet in taste.[13] Lumpia Surabaya
might uses bamboo shoots, corn, or slices of sausages as fillings, and served with sambal chili sauce
and tauco fermented soybean paste as dipping sauce.[14]
Lumpia Yogyakarta
Although Yogyakarta is quite close to Semarang city, Yogyakarta also has a different type of lumpia.
Yogya typical lumpia usually contain jicama, bean sprouts, carrots, and minced chicken meat; and
sometimes stuff like boiled quail eggs and glass noodles are added as fillings. Yogya lumpia usually
served with acar pickles, chilies, and toppings made from crushed garlic and jicama. The generous
use of garlic and pickles as garnishing was meant to refresh and neutralise the otherwise oily deep
fried lumpia.[9]
Lumpia Medan
Originated from Medan city of North Sumatra, this lumpia version is more akin to popiah of
neighboring Malaysia and Singapore, thus in Medan lumpia is more commonly called as popiah.
Medan popiah or lumpia is a large fresh unfried spring roll, consumed not as snack, but as main meal.
This was because Medan lumpias are made in large sizes with rich fillings, including bamboo shoots,
scrambled eggs, peanuts, shrimp, crabs, etc.[9]
Lumpia goreng
Lumpia goreng is a simple fried spring rolls filled with vegetables; the
spring roll wrappers are filled with chopped carrots cut into matchstick
size, shredded cabbage, and sometimes mushrooms. Although usually
filled only with vegetables, the fried spring rolls might be enrichen with
minced beef, chicken, or prawns.[15] There is also a common, cheap and
simple variant of fried lumpia, eaten not as a single dish but as part of
assorted gorengan (Indonesian fritters) snack, sold together with fried Smaller size deep fried
battered tempeh, tofu, oncom, sweet potato and cassava. The filling is lumpia served with sambal
simple and modest, only filled with bihun (rice vermicelli) with chopped hot sauce, sold as a snack
carrots and cabbages. Usually eaten with fresh bird's eye chili pepper. in Purwokerto Train Station,
The sliced lumpia goreng is also the ingredient of soto mie (noodle soto). Central Java
Lumpia basah
It literally means "wet spring roll", or often translated as "fresh spring

roll" which means spring roll without frying. It is similar to the
Vietnamese spring roll with bean sprouts, carrots, shrimp and/or
chicken, and served with sweet tauco (another Hokkien word for salted
soybeans) sauce.[16]
Lumpia ayam Lumpia basah (fresh,

unfried lumpia)
This popular appetizer in Indonesia is chicken lumpia, with fillings
including shredded chicken, sliced carrot, onion and garlic; and seasoned
with sugar, salt and pepper.[17] In Yogyakarta, there is a popular chicken lumpia variant called
Lumpia Mutiara, sold in front of Mutiara Hotel in Malioboro street.[18]
Lumpia sayur
Vegetarian lumpia, usually filled with glass noodles, shredded cabbage, lettuce, julienned carrots,
minced garlic and celery, seasoned with soy sauce and sweet chili sauce.[19] Most of cheaper lumpia
sold as part of Indonesian gorengan (fritters) are lumpia sayur or vegetables lumpia, that contains
only bits of carrots and bihun rice glass noodles.
Lumpia mercon
The name lumpia mercon (lit. firecracker lumpia) implies that this lumpia is extra hot and spicy,
filled with slices of cabe rawit or bird's eye chili, a small type of chili that is very spicy and much
hotter than a common jalapeño. This lumpia demonstrates the Indonesian fondness of extra hot and
spicy food.[20]
Lumpia mini
This is a bite size smaller lumpia snack, a skin pastry crepe the same as with common lumpia;
however, it is filled only with abon (beef floss) or ebi (dried prawn floss).[21]
Lumpia dulek
Lumpia dulek, also known as lumpia delanggu or sosis kecut (sour

sausages) is a simple and cheap lumpia snack from Delanggu subdistrict,
Klaten Regency, Central Java, a town located between Yogyakarta and
Semarang. It is a small finger-sized lumpia filled with mung bean sprouts
(tauge) with slightly sour flavour.[22]
Lumpia tahu
Another vegetarian lumpia in Indonesia is lumpia tahu or tofu lumpia. It

is filled with tofu and diced carrot, lightly seasoned and deep fried.
Usually its size is smaller than common lumpia, and consumed as a
snack. Sometimes beaten egg and chopped scallion might be added into
the filling mixture.[23] Lumpia mercon (lit.
firecracker lumpia) traveling
vendor mounted on a
Lumpia telur motorcycle, Sidoarjo, East
Java
This simple and cheap street food is a popular snack among Indonesian
school children. Lumpia telur is an egg lumpia, which is lumpia skin
placed upon a hot flat pan, topped with beaten egg and chopped scallion, folded, and fried with
cooking oil. Sometimes slices of sausages are added. The shape is not cylindrical like common spring
roll, but rather flat half circle, drizzled with kecap manis sweet soy sauce and chili sambal. It is often
regarded as a hybrid between lumpia and egg martabak.[24]
Lumpia jantung pisang
Lumpia with filling made of jantung pisang (lit. banana's heart) which refer to banana blossom bud,
mixed with eggs, seasoned with shallot, garlic, turmeric and pepper, served in hot sambal chili
sauce.[25]
Lumpia udang mayones
Seafood lumpia, filled with shrimp, diced carrots, scallions, garlic and mayonnaise.[26] Actually, the
popularity of mayonnaise-filled snack was started by another Indonesian popular snack called risole.
Risole is quite similar to lumpia, with the different in skin texture – in which risoles' skin is thicker,
softer and breaded. This novelty risole recipe with mayo flavour then spin-off using lumpia skin to
become a new lumpia variant.
Piscok
Piscok is an abbreviation of pisang cokelat (banana chocolate in Indonesian).[27] It is a sweet snack

made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being deep fried.[28]
Pisang cokelat is often simply described as "choco banana spring rolls".[27] It is often regarded as a
hybrid between another Indonesian favourites; pisang goreng (fried banana) and lumpia (spring roll).
The type of banana being used is similar to pisang goreng; preferably pisang uli, pisang kepok or
pisang raja sereh.[29] Pisang cokelat is almost identical to Philippines turon, except in this
Indonesian version chocolate content is a must.
Sumpia
The much smaller and drier lumpia with similar beef or prawn floss
filling is called sumpia. Its diameter is about the same as human finger.
In Indonesia, the most common filling for sumpia is ebi or dried shrimp
floss, spiced with coriander, lemon leaf, garlic and shallot.[30] These
miniature lumpias are deep fried in ample of palm oil until golden brown
and crispy. Sumpia has a more crunchy and drier texture, and often
consumed as a savoury kue snack. Pisang cokelat, choco-
banana spring roll
Philippines
Lumpia were introduced to the Philippines during the precolonial period

by early Hokkien immigrants and traders from Fujian between 900 and
1565 AD. The name is derived from Hokkien, a language that originated
in southeastern China: "lun" means wet, moist, or soft, and "pia" means
cake or pastry. They have been thoroughly nativized to Philippine cuisine Sumpia, a finger-sized
and are found throughout the islands. They use various fillings inspired small lumpia, as a snack
by local ingredients and dishes, and the later cuisines of Spain, China,
and the United States.[31][32][33]
Filipino lumpia can be differentiated from other Asian spring roll

versions in that they use a paper-thin wrapper made from just flour,
water, and salt. They were also traditionally slender and long, with a
shape roughly similar to that of cigars or cigarillos, though modern
versions can come in various shapes and sizes. The thinness of the crêpe
and the shape of the lumpia give them a relatively denser wrapping that
nevertheless remain flaky and light in texture. They are also traditionally "Fresh" lumpiang ubod
dipped in agre dulce (sweet and sour sauce), vinegar-based sauces, made with heart of palm
banana ketchup, or sweet chili sauce. Fresh lumpia, however, have
wrappers which are more crêpe-like and thicker due to the addition of
eggs (though still thinner than other Asian versions). They are closer in texture to the original Chinese
versions and were traditionally made with rice flour which makes them chewier. Various kinds of
lumpia, fried or fresh, are ubiquitous in Filipino celebrations like fiestas or Christmas.[31][32][33]
Filipino lumpia also have a unique and extremely popular dessert

subcategory, the turón. These lumpia variants are either cooked with a
glazing of caramelized sugar, sprinkled with granular sugar, or drizzled in
latík (coconut caramel), a syrup, or honey. Turón are traditionally filled
with ripe saba bananas and jackfruit, but they can also be made with a
wide variety of other sweet fillings, from sweet potato to ube.[34][33]
Turón halayá made with

Daral mashed ube (purple yam)
Another dessert lumpia, Daral (called Balolon among the Maranao)

originates from the Tausūg people in Mindanao. The wrapper is made from unsweetened, ground
glutinous rice and coconut milk (galapóng), and is filled with sweetened coconut meat (hinti).[35][36]
Dinamita
Dinamita or "dynamite lumpia" is a deep-fried variant stuffed with a

whole chili pepper wrapped in a thin egg crêpe. The stuffing is usually
giniling (ground beef or pork), cheese, and spices, but it can also be
adapted to use a wide variety of other ingredients, including tocino,
hamón, bacon, and shredded chicken. It is commonly eaten as an
appetizer or as a companion to beer.[37][38]
Dinamita stuffed with a

Lumpiang adobo
whole siling haba (long chili
A type of lumpia filled with shredded meat that has been cooked adobo pepper).
style.[39]
Lumpiang gulay
Lumpiang gulay ("vegetable spring roll") usually consists of various chopped vegetables and a small
amount of pork or shrimp. The types of vegetables can vary greatly, even including ingredients rarely
used in lumpia, like tomatoes. It is a fried version.[40] It is not vegetarian by default, but vegan and
vegetarian versions can be made from the basic recipe.[41]
Lumpiang hubád
Lumpiang hubád ("naked spring roll") is lumpiang sariwà (fresh

lumpia) served without the crêpe wrapping. The lack of a wrapper
technically does not make lumpia, but is an alternative way of serving
fresh lumpia's traditional fillings.
Lumpiang isdâ
Lumpiang hubád, a salad
Lumpiang isdâ ("fish lumpia") is filled primarily with fish flakes and made of the fillings of fresh
fried. It is also known as lumpiang galunggóng (blackfin scad), lumpia.
lumpiang bangús (milkfish), lumpiang tulingán (yellowfin tuna), etc.,
depending on the type of fish used.[42][43][44][45] A common version of
this combines fish flakes with malunggay (moringa) leaves.[39]
Lumpiang keso
Lumpiang keso, more commonly known as "cheese lumpia" or "cheese

sticks", is deep-fried lumpia with a slice of cheese (often cheddar) as
filling. It is usually served with a dipping sauce made of banana ketchup
and mayonnaise.[46]
Lumpiang keso, a lumpia

Lumpiang labong appetizer filled with cheese
and served with
Lumpiang labóng is similar to lumpiang ubód but is made with labóng mayonnaise and banana
(bamboo shoot), rather than heart of palm, making it more like the ketchup
Indonesian lumpiang rebung. It can be eaten fresh or fried.[47][48]
Lumpiang prito
Lumpiang prito ("fried spring roll"), is the generic name for a subclass of lumpia that is fried. It
usually refers to lumpiang gulay or lumpiang togue. They can come in sizes as small as lumpiang
shanghai or as big as lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a
mixture of soy sauce and calamansi juice known as toyomansî.
Lumpiang sariwà
Lumpiang sariwà (Tagalog: "fresh spring roll") or "fresh lumpia",

consists of minced vegetables and/or various pre-cooked meat or seafood
and jicama (singkamás) as an extender, encased in a double wrapping of
lettuce leaf and a yellowish egg crêpe. Egg is often used as a binding agent
for the wrap. The accompanying sauce is made from chicken or pork
stock, a starch mixture, crushed and roasted peanuts, and fresh garlic.
lumpiang sariwà (fresh
This variety is not fried and is usually around five centimetres in
lumpia) with peanut sauce
diameter and 15 centimetres in length. It is derived from the original
Chinese popiah.
Lumpiang Shanghai
Lumpiang Shanghai is regarded as the most widespread type of lumpia

and the most commonly served in Filipino gatherings. It is
characteristically filled with sautéed ground pork, minced onion, carrots,
and spices, with the mixture sometimes held together by beaten egg. It
has numerous variants that contain other ingredients like green peas,
kintsáy (Chinese parsley) or raisins. Lumpiang Shanghai is commonly
served with agre dulce, but ketchup (tomato or banana) and vinegar are Lumpiang Shanghai at a
popular alternatives. This variant is typically smaller than other lumpia. buffet
Despite the name, it did not originate in Shanghai or China.[49][50][51]
Lumpiang singkamás
Lumpiang singkamás is similar to lumpiang ubod, but it is made primarily with julienned strips of
jicama rather than heart of palm. It can be eaten fresh or fried.[52]
Lumpiang togue
This version of lumpiang gulay is filled primarily with bean sprouts (togue) and various other
vegetables such as string beans and carrots. Small morsels of meat, seafood or tofu may be added.
Though it is the least expensive of the variants, the preparation the cutting of vegetables and meats
into small pieces and pre-cooking these can be taxing and labor-intensive. It is a fried version.[53]
Lumpiang ubód
Lumpiang ubód is a variation made of julienned ubód (heart of the coconut tree) as the main
ingredient. They can be fried or served as lumpiang sariwà. It originates from Silay, Negros
Occidental, where a variant, lumpiang Silay, is still popular.
Lumpiang pancit
A type of lumpia where the filling consists of pancit, a popular Filipino noodle dish. Most likely
created from the turo-turo or karinderias that have leftover pancit, often the sótanghon (mung bean
noodle) or bihon (rice noodle varieties, as fillers within the lumpia.[54]
Ngohiong
Ngohiong is a variant of lumpia distinctively seasoned with five-spice powder. It is derived from the
Hokkien dish ngo hiang (kikiám in the Philippines).[55]
Turón
Turón, also known as lumpiang saging, banana lumpia, or banana rolls,

is a golden-brown snack that is usually made of sliced saba bananas and
jackfruit or cheese in a lumpia wrapper, sprinkled with brown sugar, and
deep-fried. It is sometimes paired with ice cream or pancake syrup.[56]
This snack is sold in the streets of most cities in the country alongside
maruya, banana cue, and camote cue. Different variants have emerged
using different ingredients: such as manggáng turón (mango), kamote
Turón, a dessert lumpia
turon (sweet potato), turón de maní (peanut), chocolate turón, and ube
with saba bananas
turon or turón halayá (mashed purple yam).[57][58]
The Netherlands
In the Netherlands, lumpia is called loempia, an old Indonesian spelling.

It was introduced to the Netherlands through its colonial links with
Indonesia. In the Netherlands, loempia is described as a large Indonesian
version of Chinese spring rolls, stuffed with minced meat, bean sprouts,
and cabbage leaves, and flavoured with soy sauce, garlic and green Indo loempia as part of
onion.[6] Loempia is one of the popular snacks sold in Dutch snack bar or assorted gorengan fritter
eetcafé. snacks, sold in a toko Asian
shop in Amsterdam
Loempidel
The loempidel (or Vietnamese frikandel) is a variant of the loempia

introduced in March 2019 by the Dutch food company Vanreusel, its
name is a portmanteau of "loempia" and "frikandel". The snack consists
of a frikandel with sweet sauce wrapped in a coat of phyllo, the phyllo
coat being similar to that of another Dutch snack known as the
Vietnamese loempia.[59] Loempidel in the
Netherlands
Lumpia wrapper
Philippines
Filipino lumpia wrappers generally come in

two variants. The most common variant used
mostly for fried lumpia is made from just
flour, water, salt, and optionally cornstarch.
This type of wrapper is characteristically
paper-thin, much thinner than other spring
roll wrappers. The ingredients are mixed into
Filipino lumpia wrappers a wet dough, then left to sit for a few hours Filipino lumpia wrappers
being fried on a heated before cooking. A ball of dough is taken with being made with modern
plate one hand and smeared into a heated large machinery
flat metal plate greased with oil until a very
thin circular film of it adheres to the pan and
fries. It is cooked for a few seconds then quickly taken out and left to dry.[60][61]
For "fresh" (non-fried) lumpia, the wrappers are usually made with egg in addition to the other basic
ingredients (and it may use rice flour). This essentially turns it into a thin egg crêpe. It is still thinner
than other spring roll variants, but much thicker and softer than variants made from just flour and
water.[60]
In modern mass production, Filipino lumpia wrappers are generally made by automated assembly-
line machines similar to those used to make spring roll wrappers, differing only in the recipe and the
thickness of the wrapper. It uses a revolving drum.[62]
Vegan versions of the wrapper exclude eggs, and is instead just made with flour, salt, and water,
which results in a thinner translucent wrap. These are also sealed with water, not an egg wash.[63][64]
Popularity
Lumpia have such enduring popularity that one can see at least one
variant in almost any set of Filipino or Indonesian festivities. Despite its
Chinese origin, in the United States, lumpia is associated with Filipino
cuisine, while in Europe, especially in the Netherlands, it is associated
with Indonesian cuisine, owed to their shared colonial links. The distinct
taste and ease of preparation (the Shanghai variant at least) have caused
lumpia to be one of the staple food products on the menus of many
Filipino restaurants in the United States and around the world.[65]
Filipino-inspired lumpia
See also from Lumpia Shack in New
York City
Popiah
Bakpia (Hopia)
Crepe
Egg roll
Spring roll
Turon
Daral
Gỏi cuốn
Chả giò
Javanese cuisine
Chinese Indonesian cuisine
Filipino Chinese cuisine
List of stuffed dishes
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External links
Lumpia Semarang Recipe (Semarang Style Springroll) (http://indonesiaeats.com/lumpia-semaran
g-indonesian-springroll/)
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2/14/22, 7:36 PM Lumpia - Wikipedia

In Indonesia lumpia has become a favorite snack,[6] and is

In the Netherlands and Belgium, it is spelled loempia, the old

Bottom: Fried and unfried lumpia

Chinese influence is evident in Indonesian cuisine, such as bakmi,

In Indonesia lumpia is associated with Chinese Indonesian cuisine

Named after the capital city of Central Java in Indonesia, Semarang,

It literally means "wet spring roll", or often translated as "fresh spring

Lumpia ayam Lumpia basah (fresh,

Lumpia dulek, also known as lumpia delanggu or sosis kecut (sour

Another vegetarian lumpia in Indonesia is lumpia tahu or tofu lumpia. It

Lumpia jantung pisang

Lumpia udang mayones

Piscok is an abbreviation of pisang cokelat (banana chocolate in Indonesian).[27] It is a sweet snack

Lumpia were introduced to the Philippines during the precolonial period

Filipino lumpia can be differentiated from other Asian spring roll

Filipino lumpia also have a unique and extremely popular dessert

Turón halayá made with

Another dessert lumpia, Daral (called Balolon among the Maranao)

Dinamita or "dynamite lumpia" is a deep-fried variant stuffed with a

Dinamita stuffed with a

Lumpiang hubád ("naked spring roll") is lumpiang sariwà (fresh

Lumpiang keso, more commonly known as "cheese lumpia" or "cheese

Lumpiang keso, a lumpia

Lumpiang sariwà (Tagalog: "fresh spring roll") or "fresh lumpia",

Lumpiang Shanghai is regarded as the most widespread type of lumpia

Turón, also known as lumpiang saging, banana lumpia, or banana rolls,

In the Netherlands, lumpia is called loempia, an old Indonesian spelling.

The loempidel (or Vietnamese frikandel) is a variant of the loempia

Filipino lumpia wrappers generally come in

34. "Turon (Filipino Fried Banana Rolls)" (https://www.thelittleepicurean.com/2018/02/turon-filipino-frie

Retrieved from "https://en.wikipedia.org/w/index.php?title=Lumpia&oldid=1071269170"

This page was last edited on 11 February 2022, at 18:38 (UTC).

Text is available under the Creative Commons Attribution-ShareAlike License;

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