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|Alternative names||Loempia, Loenpia, Ngohyong|
|Course||Main course or snack|
|Place of origin||China|
|Region or state||Common in Indonesia, the Philippines and Netherlands|
|Serving temperature||hot or room temperature|
|Main ingredients||Crêpe, meat, vegetables|
|Variations||Fried or fresh|
|Cookbook: Lumpia Media: Lumpia|
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 recipes, both fried and fresh versions, were brought by 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, Belgium and France, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch and French. 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. In Venezuela, it is spelled "lumpia" and was introduced by the Chinese who migrated to South America.
- 1 Varieties
- 2 Popularity
- 3 See also
- 4 References
- 5 External links
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 prawns, 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.
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.
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 Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawns. 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 cooked.
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.
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).
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.
Lumpiyang sariwa (Tagalog: "fresh spring roll"), similar to the Indonesian lumpia basah, consist of minced ubod (coconut heart), flaked chicken, crushed peanuts, sweet potato and jicama (singkamas) as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe. The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed roasted peanuts and fresh garlic. This variety is not fried and is usually around 5 centimetres in diameter and 15 centimetres in length. It is derived from the original Chinese popiah.
Lumpiyang hubad ("naked spring roll") is lumpiyang sariwa served without the crêpe wrapping.
Believed to originate from Shanghai but, in truth, no recipe of this existed in Shanghai, China. 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. Lumpiyang 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 is by standard 2.5 cm in diameter and around 10-15 cm in length. However, most restaurants and street vendors often serve lumpiyang Shanghai in smaller diameters, typically 12 to 20 mm, and serve these with a spicy sauce instead of a sweet and sour sauce.
Lumpiyang prito ("fried spring roll"), also known as lumpiyang gulay ("vegetable spring roll"), consists of a briskly fried pancake filled with bean sprouts 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 may prove taxing and labour-intensive. This variant may come in sizes as small as lumpiyang shanghai or as big as lumpiyang sariwa. It is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as toyomansi.
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.
- Bakpia (Hopia)
- Chinese Indonesian Cuisine
- Filipino Chinese cuisine
- Egg roll
- Spring roll
- Gỏi cuốn
- Nem rán
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