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Fresh (unfried) and fried lumpia
|Alternative name(s)||Loempia, Loenpia, Ngohyong|
|Place of origin||China|
|Region or state||Common in the Philippines, Indonesia and the Netherlands|
|Course||Main course or snack|
|Serving temperature||hot or room temperature|
|Main ingredient(s)||Crêpe, 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.
Lumpiyang hubad 
Lumpiyang hubad literally naked spring roll. It is basically an unwrapped lumpiyang sariwa (without the crepe).
Lumpiyang sariwa 
Lumpiyang sariwa, 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 (5 cm) in diameter and 6 inches (15 cm) in length. It is derived from the original Chinese popiah.
Lumpiyang Shanghai 
Believed to be originated from Shanghai, these meat-laden, fried type of 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. Both lumpiyang shanghai and the sweet and sour sauce are served, which attests to the Chinese influence. This variety is by standard an inch (2.5 cm) in diameter and approximately 4-6 inches (10-15 cm) in length. However, most restaurants and street vendors often serve lumpia shanghai in smaller diameters, typically one-half to three-quarter inches (12 to 20 cm), served with a spicy sauce instead of a sweet and sour sauce.
Lumpiyang prito/Lumpiyang gulay/Okoy 
Lumpiyang 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 lumpiyang shanghai or as big as that of lumpiyang sariwà. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.
Lumpiyang ubod 
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 Semarang, available in fried or unfried variants. Indonesian lumpia is commonly filled with seasoned chopped bamboo shoots with minced chicken or prawn, served with fresh baby shallots or leeks in sweet tauco (fermented soy) based sauce. Lumpia sometimes also served with sweet and spicy chili sambal or fresh bird's eye chili pepper.
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 
Named after the capital city of Central Java in Indonesia, Semarang, where significant Chinese Indonesian settles. 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.
Lumpia Goreng 
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 battered tempeh, tofu, oncom, sweet potato and cassava. The filling is simple and modest, only filled with bihun (rice vermicelli) and chopped carrots. Usually eaten with fresh bird's eye chili pepper. The sliced lumpia goreng is also the ingredient of soto mie (noodle soto).
Lumpia Mini 
Bite size smaller lumpia snack, the skin pastry crepes is the same with common lumpia, however it is filled only with abon (beef floss) or ebi (dried prawn floss). 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.
Lumpia have such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities. Their distinct taste and ease of preparation (the Shanghai variant at least) has caused them to be one of the staple food products on the menus of many Filipino restaurants in the United States.
See also 
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to: Lumpia|