Lumpia

For the Polish village, see Łumpia.

Lumpia

Origin
Alternative name(s)	loempia
Place of origin	China
Details
Course	Main course or Snack
Serving temperature	hot or room temperature
Main ingredient(s)	crepe, meat, vegetables
Variations	fried or fresh

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.

Varieties

Filipino

Lumpiang Hubád

Lumpiang Hubád literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwà (without the crepe).

Lumpiang Sariwà

Lumpiang sariwà – Fresh lumpia

Lumpiang Sariwà, or fresh spring rolls in English, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and Jicamas as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants^{[citation needed]}. It is derived from the original Chinese popiah.

Lumpiang Shanghai

Pork steak and lumpiang shanghai (Filipino catering or cuisine).

This meat-laden, fried type of lumpia is filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins. Both lumpiang shanghai and the sweet and sour sauce are served which attests to the Chinese influence. This variety is by standard an inch in diameter and approximately 4-6 inches in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.

Lumpiang Prito/Lumpiang Gulay

Lumpiang prito – Fried lumpia

Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.

Lumpiang Ubod

This is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. Lumpiang Ubod is a specialty of Silay City, Negros Occidental.

Banana Lumpia or Turón

Main article: Turrón (Filipino cuisine)

Banana lumpia or Turón is a Philippine dessert, made of thinly sliced bananas (preferably ripe plantains), a slice of jackfruit, dusted with brown sugar, rolled in a papery wrapper and fried. Brown sugar is further added while frying for additional sweetness.

Indonesian

Lumpia Basah

It literally means "wet 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.

Lumpia Semarang

Lumpia Semarang

Named after the capital city of Central Java in Indonesia, Semarang. Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawn. It is served with a sweet chili sauce made from dried shrimp (optional), coconut sugar, red chili peppers, bird's eye chili peppers, ground white pepper, tapioca starch, water, and baby shallots. Lumpia Semarang is served either deep-fried or unfried, as the filling is already pre-cooked.

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.

Popularity

Lumpia has such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities. Its distinct taste and ease of preparation (the Shanghai variant at least) has caused it to be one of the staple food products on the menus of many Filipino restaurants in the United States.

See also

• Popiah
• Hopia
• Bakpia
• Crepe
• Filipino Chinese cuisine
• Egg roll
• Spring roll