Lumpia
Top: Fried and unfried lumpia Semarang from Indonesia Bottom: Fresh lumpiang ubod made with heart of palm from the Philippines | |
| Alternative names | Loempia, loenpia, ngohyong |
|---|---|
| Course | Main course or snack |
| Place of origin | Indonesia Philippines |
| Region or state | Indonesia, Philippines, Netherlands, Belgium, and Suriname |
| Serving temperature | hot or room temperature |
| Main ingredients | Wrapper, meat, vegetables |
| Variations | Fried or fresh |
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Lumpia (in Indonesian and Filipino) are various types of spring rolls commonly found in Indonesian and Filipino cuisines. Lumpia are made of thin paper-like or crêpe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. 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 lūn-piáⁿ (潤餅) and Teochew popiah (薄餅), usually consumed during Qingming Festival.
In Indonesia, lumpia is a favorite snack, and is known as a street hawker food in the country. Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in the 19th century.
In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.
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.