{{short description|Chinese Indonesian and Filipino spring roll}} {{Italic title}} {{Use Philippine English|date=April 2023}} {{Use mdy dates|date=September 2021}} {{For|the Polish village|Łumpia}} {{Infobox food | name = Lumpia | image = 240px240px | image_size = | caption = '''Top''': Fried and unfried ''lumpia Semarang'' from Indonesia<br>'''Bottom''': Fresh ''lumpiang ubod'' made with heart of palm from the Philippines | alternate_name = Loempia, loenpia, ngohyong | place_of_origin = Indonesia<br>Philippines | region = Indonesia, Philippines, Netherlands, Belgium, and Suriname | course = Main course, appetizer or snack | served = Hot or room temperature | main_ingredient = Wrapper, meat, vegetables | variations = Fried or fresh | other = }}
'''''Lumpia''''' {{in lang|id|fil}} are various types of spring rolls<!--THESE DISHES ARE DERIVED FROM THE CHINESE SPRING ROLL BUT THEY ARE NOT CHINESE AND ARE NOT FOUND IN CHINA. DO NOT ADD CHINA IN THE ORIGIN. SPRING ROLLS HAS A SEPARATE ARTICLE--> commonly found in Indonesian<ref>{{cite web | title = Indonesian spring rolls (Lumpia) | author = Tony Tan | work = Gourmet Traveller Australia| date = June 16, 2011 |url = http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2011/6/indonesian-spring-rolls-lumpia/ | access-date=February 25, 2016}}</ref> and Filipino cuisines.<ref name="Foodspotting2014">{{cite book|author=Foodspotting|title=The Foodspotting Field Guide|url=https://books.google.com/books?id=PswWAgAAQBAJ&pg=PT46|date=March 18, 2014|publisher=Chronicle Books |isbn=978-1-4521-3008-8|page=46}}</ref> Lumpia are made of thin paper-like or crêpe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings.<ref name="Phil-Kitchen">{{cite book | title = Memories of Philippine Kitchens | author1 = Amy Besa | author2 = Romy Dorotan | publisher = Abrams | year = 2014 | isbn = 9781613128084 | url= https://books.google.com/books?id=He-RBQAAQBAJ&q=Lumpia&pg=PT185}}</ref> 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.<ref>{{cite news |url=https://news.tvbs.com.tw/world/717401 |title=照過來！清明到呷潤餅 |language=zh-tw |trans-title=Picture it! Qingming Festival to lunpia |work=TVBS |date=March 31, 2017 |access-date=May 24, 2020 }}</ref><ref>{{cite news |url=http://zz.mnw.cn/news/1140436.html |title=清明吃润饼你知道来历吗？ 美味润饼菜咋做? |language=zh |trans-title=Do you know the origin of Qingming eating lunpia? |work=闽南网 (Minnan Net) |date=April 1, 2016 |access-date=May 24, 2020 }}</ref>
In Indonesia, lumpia is a favorite snack,<ref name="Koene">{{cite book | title = Food Shopper's Guide to Holland | first = Ada Henne | last = Koene | publisher = Eburon Uitgeverij B.V.| year = 2006 | isbn = 9789059720923 | url =https://archive.org/details/foodshoppersguid0000koen | url-access = registration | page = [https://archive.org/details/foodshoppersguid0000koen/page/140 140] | quote = Lumpia Indonesian spring rolls. }}</ref> and is known as a street hawker food in the country.<ref name="IndoEats-Lumpia">{{cite web | title = Lumpia Semarang Recipe (Semarang Style Springroll) | work = Indonesia Eats | date = February 18, 2010 | first = Pepy | last = Nasution | url = http://indonesiaeats.com/lumpia-semarang-indonesian-springroll/ | access-date = February 16, 2016 | archive-date = June 25, 2022 | archive-url = https://web.archive.org/web/20220625074155/https://indonesiaeats.com/lumpia-semarang-indonesian-springroll/ | url-status = dead }}</ref> Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in the 19th century.<ref name="Kompas.com-Lumpia Semarang">{{Cite web |last=Aida|first=Nur Rohmi |date=2023-01-21 |title=Mengenal Sejarah dan Cara Membuat Lumpia Semarang (Knowing the History and How to Make Lumpia Semarang) |url=https://www.kompas.com/tren/read/2023/01/22/060500765/mengenal-sejarah-dan-cara-membuat-lumpia-semarang |access-date=2023-04-12 |website=KOMPAS.com |language=id}}</ref>
In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.<ref>{{cite web |author=Abby |date=November 28, 2012 |title=Lumpiang Shanghai (Filipino Spring Rolls) |url=http://www.manilaspoon.com/2012/11/lumpiang-shanghai-filipino-spring-rolls.html |work=Manila Spoon}}</ref>
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.<ref name="Koene"/>
==Etymology== The name ''lumpia'' {{in lang|id|fil}}, sometimes spelled as ''lunpia'', was derived from Hokkien spelling /lun˩piã˥˧/ (潤餅, POJ: lūn-piáⁿ), ''lun'' (潤, POJ: lūn) means "wet/moist/soft", while ''pia'' (餅, POJ: piáⁿ) means "cake/pastry", thus ''lun-pia'' means "soft cake".<ref name="Grid-Lumpia">{{Cite web |url=https://www.grid.id/read/04921182/mengenal-5-jenis-lumpia-di-berbagai-wilayah-indonesia-ada-yang-dibakar |title=Mengenal 5 Jenis Lumpia di Berbagai Wilayah Indonesia, Ada yang Dibakar! |website=www.grid.id|first = Novita Desy |last=Prasetyowati |date = August 19, 2018|language=id|access-date=April 26, 2020}}</ref> It is referred to as ''rùnbǐng'' (潤餅) or ''báobǐng, bóbǐng'' (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 Teochew or Hokkien, pronounced as /poʔ˩piã˥˧/ (薄餅, Peng'im: boh⁸ bian², POJ: po̍h-piáⁿ),<ref>{{cite news| url=http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/09/19/FD2SRSDKH.DTL | archive-url=https://web.archive.org/web/20071024163352/http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/09/19/FD2SRSDKH.DTL | url-status=dead | archive-date=October 24, 2007 | work=The San Francisco Chronicle | first=Olivia | last=Wu | title=Full-moon feast | date=January 10, 2011}}</ref> which means "thin wafer".
==Indonesia==
Lumpia was introduced by Chinese settlers of Fujian origin to the Dutch East Indies, possibly in the 19th century.<ref name="Kompas.com-Lumpia Semarang"/> According to local tradition circulated in Semarang, Central Java, lumpia was introduced by a Chinese settler named Tjoa Thay Yoe, a migrant from China who settled in Semarang by the end of the 19th century. At that time, Tjoa was selling a variety of foods made from pork and also bamboo shoots at Pasar Johar, Semarang. It was then that he met Wasih, a native Javanese woman food vendor who sold food made from shrimp and potato. Thay Yoe and Wasih eventually got married, and subsequently they created and sold food together by removing the pork element to cater for local consumers that mostly are Muslims. The food that was created was lumpia Semarang which is known to this day. The couple then had a daughter named Tjoa Po Nio, who continued her parents' business by selling lumpia Semarang spring rolls.<ref name="Kompas.com-Lumpia Semarang"/>
[[File:Lumpia.JPG|thumb|upright|Lumpia in Indonesia might be served in various dipping sauces, from sweet palm sugar sauce, savoury tauco or peanut sauce, to popular chili sauce. This one is served with sweet hot and spicy sambal chili sauce.]] Chinese influence is evident in Indonesian cuisine, such as ''bakmi'', ''mie ayam'', ''pangsit'', ''mie goreng'', ''kwetiau goreng'', ''nasi goreng'', ''bakso'', and lumpia.<ref>{{cite book |author=Heinz Von Holzen |url=https://books.google.com/books?id=pRuiBQAAQBAJ&q=Kwetiau+Goreng&pg=PA15 |title=A New Approach to Indonesian Cooking |publisher=Marshall Cavendish International Asia Pte Ltd |year=2014 |isbn=9789814634953 |page=15 |access-date=February 16, 2016}}</ref> Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: ''loen pia''.<ref name="Grid-Lumpia" />
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. In Indonesia, lumpia variants usually named after the city where the recipe originates, with Semarang as the most famous variant. It represents creativity and the localisation of lumpia recipes according to locally available ingredients and local tastes.<ref name="Grid-Lumpia" />
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=== {{main|Lumpia semarang}} [[File:Loenpia Gang Lombok Semarang.jpg|thumb|upright|Lumpia Semarang, specialty of Semarang city, Central Java]] 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 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.<ref name="IndoEats-Lumpia" /> Other variants of ''lumpia Semarang'' is filled with goat or crab meat.<ref>{{cite web |last1=Purbaya |first1=Angling Adhitya |title=Lumpia Kambing dan Kepiting, Varian Baru Lumpia Raih Penghargaan |url=https://food.detik.com/berita-boga/d-3152777/lumpia-kambing-dan-kepiting-varian-baru-lumpia-raih-penghargaan |website=detik.com |access-date=27 May 2023 |language=Indonesian}}</ref>
===Lumpia Jakarta=== Named after Indonesian capital city, Jakarta, this lumpia is usually deep-fried and sold as a ''gorengan'' fritter snack. Unlike the popular Semarang lumpia that uses ''rebung'' or bamboo shoots, Jakarta lumpia uses ''bengkuang'' or jicama, and is served with the typical Indonesian ''sambal kacang'' or spicy peanut sauce as a dipping sauce.<ref name="Grid-Lumpia" />
===Lumpia Bogor=== Named after Bogor, a city in West Java, this lumpia filling is similar to the Jakarta lumpia variant; it uses jicama, as well as tofu and ''ebi'' dried shrimp. Unlike in other regions, where lumpia are usually served fried, Bogor lumpia are usually grilled on a hot iron, giving it a distinctive aroma. In addition, Bogor lumpia is usually shaped in a pillow-shaped rectangle and quite large in size.<ref name="Grid-Lumpia" />
===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 deep-fried. However, unlike the common elongated shape, 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 the Semarang style lumpia, which uses bamboo shoots and minced chicken, Bandung style lumpia uses julienned jicama, beansprout, scallion, garlic, chili, and scrambled egg as fillings, and is served with palm sugar sauce.<ref>{{Cite web |last=VIVA |first=PT VIVA MEDIA BARU- |date=February 11, 2019 |title=RESEP: Lumpia Basah Bandung, Kudapan Sehat Bikin Ngiler |url=https://www.viva.co.id/gaya-hidup/kuliner/1119989-resep-lumpia-basah-bandung-kudapan-sehat-bikin-ngiler |access-date=April 16, 2020 |website=www.viva.co.id |language=id}}</ref>
===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.<ref>{{cite book |url=https://books.google.com/books?id=S9bQ_9yDai4C&q=lumpia+surabaya&pg=PA32 |title=Snack Box |publisher=PT Gramedia Pustaka Utama |isbn=9789792245325 |page=33 |language=id |access-date=February 16, 2016}}</ref> Lumpia Surabaya might use bamboo shoots, corn, or slices of sausages as fillings, and is served with sambal chili sauce and tauco fermented soybean paste as dipping sauce.<ref>{{Cite web |date=March 14, 2019 |title=Jajaran Lumpia di Surabaya, Camilan Enak untuk Ganjal Perut Saat Jelajah |url=https://travelingyuk.com/lumpia-di-surabaya/180312 |access-date=April 26, 2020 |website=Traveling Yuk |language=id |archive-date=March 23, 2022 |archive-url=https://web.archive.org/web/20220323170041/https://travelingyuk.com/lumpia-di-surabaya/180312 |url-status=dead }}</ref>
===Lumpia Yogyakarta=== Although Yogyakarta is quite close to Semarang city, Yogyakarta also has a different type of lumpia. The typical lumpia of Yogyakarta usually contain jicama, bean sprouts, carrots, and minced chicken meat. Boiled quail eggs and glass noodles are sometimes added as fillings as well. 'Yogya lumpia' is usually served with ''acar'' pickles, chilies, and toppings made from crushed garlic and jicama. The generous use of garlic and pickles as garnish is meant to refresh and neutralize the otherwise oiliness of the deep-fried lumpia.<ref name="Grid-Lumpia" />
===Lumpia Medan=== Originating 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 referred to as popiah. Medan popiah or lumpia is a large fresh unfried spring roll, consumed not as a snack, but as a main meal. This is because Medan lumpias are made in large sizes with rich fillings, including bamboo shoots, scrambled eggs, peanuts, shrimp, crabs, and more.<ref name="Grid-Lumpia" />
===Lumpia goreng=== {{main|Lumpia goreng}} [[File:Lumpia at Teh Jawa, Purwokerto Station, Purwokerto 2015-03-20.jpg|thumb|upright|Smaller size deep fried lumpia served with sambal hot sauce, sold as a snack in Purwokerto Train Station, Central Java]] ''Lumpia goreng'' is a simple fried spring roll 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 enriched with minced beef, chicken, or prawns.<ref name="Sri Owen">{{cite book |author=Sri Owen |url=https://books.google.com/books?id=aAjACAAAQBAJ&q=Lumpia+Indonesian+spring+rolls&pg=PT440 |title=Sri Owen's Indonesian Food |publisher=Pavilion Books |year=2014 |isbn=9781909815476 |access-date=February 16, 2016}}</ref> 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 battered tempeh, tofu, oncom, sweet potato and cassava. It is only filled with ''bihun'' (rice vermicelli) with chopped carrots and cabbages, and is usually eaten with fresh bird's eye chili pepper. The sliced lumpia goreng is also the ingredient of ''soto mie'' (noodle soto).
===Lumpia basah=== thumb|upright|''Lumpia basah'' (fresh, unfried lumpia) 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 or chicken and served with sweet ''tauco'' (another Hokkien word for salted soybeans) sauce.<ref name="Yuen">{{cite book |last=Yuen |first=Dina |url=https://books.google.com/books?id=H0DRAgAAQBAJ&q=Lumpia+Indonesian+spring+rolls&pg=PT92 |title=Indonesian Cooking: Satays, Sambals and More |publisher=Tuttle Publishing |year=2013 |isbn=9781462908530 |access-date=February 16, 2016}}</ref>
===Lumpia ayam=== 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.<ref>{{cite web |title=Lumpia Ayam |url=http://tasty-indonesian-food.com/indonesian-food-recipes/appetizer/lumpia-ayam/ |work=Tasty Indonesian food}}</ref> In Yogyakarta, there is a popular chicken lumpia variant called ''Lumpia Mutiara'', sold in front of Mutiara Hotel in Malioboro street.<ref>{{cite news |author=Christina Andhika Setyanti |date=April 11, 2016 |title='Lumpia Mutiara' Lumpia Legendaris dari Malioboro |language=id |work=CNN Indonesia |url=https://www.cnnindonesia.com/gaya-hidup/20160411084134-262-123005/lumpia-mutiara-lumpia-legendaris-dari-malioboro/}}</ref>
===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.<ref>{{cite web |title=Lumpia Sayur (Vegetarian Spring Rolls or Egg Rolls) |url=http://www.indonesiancooking101.com/catalog/?recipe_name=Lumpia%20Sayur%20(Vegetarian%20Spring%20Rolls%20or%20Egg%20Rolls) |archive-url=https://web.archive.org/web/20170906040132/http://www.indonesiancooking101.com/catalog/?recipe_name=Lumpia%20Sayur%20(Vegetarian%20Spring%20Rolls%20or%20Egg%20Rolls) |url-status=usurped |archive-date=September 6, 2017 |work=Indonesian Cooking 101}}</ref> 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=== thumb|upright|Lumpia mercon (lit. firecracker lumpia) traveling vendor mounted on a motorcycle, Sidoarjo, East Java 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 for extra hot and spicy food.<ref>{{Cite web |title=Resep Lumpia mercon oleh Dapur_macio |url=https://cookpad.com/id/resep/8255734-lumpia-mercon |access-date=April 16, 2020 |website=Cookpad |date=April 18, 2019 |language=id}}</ref>
===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).<ref>{{cite book |author=Yuyun A. |url=https://books.google.com/books?id=Q3TpYbp_ipMC&q=Lumpia+mini&pg=PA158 |title=38 Inspirasi Usaha Makanan Minuman untuk Home Industry Modal di Bawah 5 Juta |publisher=AgroMedia |year=2010 |isbn=9789790062719 |language=id |access-date=February 16, 2016}}</ref>
===Lumpia duleg=== ''Lumpia duleg'', 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.<ref>{{Cite web |date=November 12, 2017 |title=4 Lumpia istimewa ciri khas berbagai kota di nusantara, tak cuma dari Semarang |url=https://www.merdeka.com/gaya/4-lumpia-istimewa-ciri-khas-berbagai-kota-di-nusantara-tak-cuma-dari-semarang.html |access-date=April 26, 2020 |website=merdeka.com |language=id}}</ref><ref>{{cite web |title=Lumpia Duleg, Lumpia Mini Khas Klaten yang Lezat |url=https://jatengprov.go.id/beritadaerah/lumpia-duleg-lumpia-mini-khas-klaten-yang-lezat/ |website=jatengprov.go.id |publisher=Government of Central Java Province |access-date=12 April 2023 |page=Indonesian}}</ref>
===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 to the filling mixture.<ref>{{Cite web |date=August 7, 2019 |title=Mencicipi Lumpia Tahu Wortel, Camilan Renyah Paling Enak Dimakan Pakai Rawit |url=https://www.inews.id/travel/kuliner/mencicipi-lumpia-tahu-wortel-camilan-renyah-paling-enak-dimakan-pakai-rawit |access-date=April 17, 2020 |website=iNews.ID |language=id}}</ref>
===Lumpia telur=== 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 a common spring roll, but rather a 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.<ref>{{Cite web |title=Resep Lumpia Telur (Jajanan SD) oleh vnsachta |url=https://cookpad.com/id/resep/643731-lumpia-telur-jajanan-sd |access-date=April 17, 2020 |website=Cookpad |date=March 10, 2016 |language=id}}</ref>
===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.<ref>{{Cite web |author=Indoculinaire Hunter |date=September 15, 2019 |title=Resep lumpia jantung pisang, gurih dan krispy, banana blossom recipe |url=https://www.youtube.com/watch?v=EnrNwPW84xo |url-status=live |archive-url=https://ghostarchive.org/varchive/youtube/20211118/EnrNwPW84xo |archive-date=2021-11-18 |access-date=April 27, 2020 |website=www.youtube.com}}{{cbignore}}</ref>
===Lumpia pisang=== [[File:Lumpis, lumpia pisang in Bojonegoro.jpg|thumb|170px|''Lumpia pisang'', a snack specialty from Bojonegoro]] ''Lumpia pisang'' or abbreviated as ''lumpis'' is a ''sale pisang'', a processed banana made by drying and smoking processes and dried in the sun, wrapped in ''lumpia'' wrapper.
===Lumpia udang mayones=== Seafood lumpia, filled with shrimp, diced carrots, scallions, garlic and mayonnaise.<ref>{{Cite web |title=Resep Seafood:Lumpia Udang Mayones |url=https://food.detik.com/resep-odilia/d-2055708/resep-seafoodlumpia-udang-mayones |access-date=April 17, 2020 |website=detikfood |language=id}}</ref> Actually, the popularity of mayonnaise-filled snack was started by another Indonesian popular snack called risole. Risole is quite similar to lumpia, with the difference in skin texture – in which risoles' skin is thicker, softer, and breaded. This novelty risole recipe with mayo flavor then spin-off using lumpia skin to become a new lumpia variant.
===Piscok=== {{main|Pisang cokelat}} thumb|upright|Pisang Cokelat, choco-banana spring roll Piscok is an abbreviation of ''pisang cokelat'' (''banana chocolate'' in Indonesian).<ref name="Muchbutter">{{Cite web |date=September 9, 2019 |title=Easy Chocolate Banana Spring Rolls |url=https://muchbutter.com/chocolate-banana-spring-rolls/ |access-date=April 17, 2020 |website=Much Butter |language=en-US}}</ref> It is a sweet snack made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being deep fried.<ref name="Merdeka-Piscok">{{Cite web |date=February 13, 2020 |title=5 Cara Membuat Pisang Coklat Lumer, Enak dan Gampang Banget |url=https://www.merdeka.com/trending/5-cara-membuat-pisang-coklat-lumer-enak-dan-gampang-banget.html |access-date=April 17, 2020 |website=merdeka.com |language=id}}</ref> Pisang cokelat is often simply described as "choco banana spring rolls".<ref name="Muchbutter" /> 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''.<ref>{{Cite web |author=Tri Hagung |date=September 21, 2013 |title=Membuat Piscok (Pisang Coklat) |url=https://www.kompasiana.com/hagung95/552e18ce6ea83490398b4596/membuat-piscok-pisang-coklat |access-date=April 17, 2020 |website=Kompasiana |language=id}}</ref> Pisang cokelat is almost identical to Philippines ''turon'', except in this Indonesian version chocolate content is a must.
===Sumpia=== {{main|Sumpia}} thumb|upright|Sumpia, a finger-sized small lumpia, as a snack 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.<ref>{{Cite web |last=Trademarks |first=PT Ajinomto Indonesia, All |title=Sumpia Ebi |url=https://www.dapurumami.com/resep/sumpia-ebi-fS9ly |access-date=April 16, 2020 |website=Dapur Umami |language=en}}</ref> 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 is often consumed as a savory kue snack.
==Philippines== [[File:Fresh lumpia.jpg|thumb|upright|Fresh ''lumpiang ubod'' made with heart of palm]] Lumpia was introduced to the Philippines by early Hokkien immigrants from Fujian. They have been thoroughly nativized to Philippine cuisine and are found throughout the islands. They use various fillings inspired by local ingredients and dishes, and the later cuisines of Spain, China, and the United States.<ref name="Pablo" /><ref name="Dwyer" /><ref name="santanachote" />
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 remains flaky and light in texture. They are also traditionally dipped in ''agre dulce'' (sweet and sour sauce), vinegar-based sauces, banana ketchup, or sweet chili sauce. Fresh lumpia, however, have wrappers that 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.<ref name="Pablo">{{cite web |title=Filipino Lumpia Recipe |url=http://chefpablos.com/recipe/filipino-lumpia-recipe/ |website=Chef Pablo's |access-date=December 30, 2018}}</ref><ref name="Dwyer">{{cite web |last1=Dwyer |first1=A.E. |title=Everything you need to know about Asian egg rolls |url=https://thetakeout.com/asian-egg-rolls-cha-gio-spring-rolls-lumpia-1826717513 |website=The Takeout |date=June 11, 2018 |access-date=December 30, 2018}}</ref><ref name="santanachote">{{cite web |last1=Santanachote |first1=Perry |title=Beyond Egg Rolls: 9 Spring Rolls Everyone Should Know About |url=https://www.thrillist.com/eat/nation/the-differences-between-egg-rolls-spring-rolls-popiah-and-lumpia |website=Thrillist |date=April 29, 2015 |access-date=December 30, 2018}}</ref> [[File:Ube turon (Philippines).jpg|thumb|upright|''Turón halayá'' made with mashed ube (purple yam)]] 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.<ref>{{cite web |title=Turon (Filipino Fried Banana Rolls) |url=https://www.thelittleepicurean.com/2018/02/turon-filipino-fried-banana-rolls.html |website=The Little Epicurean |date=February 20, 2018 |access-date=December 30, 2018}}</ref><ref name="santanachote" />
===Daral=== {{Main|Daral (food)}}
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'').<ref name="Madarang">{{cite news |last1=Madarang |first1=Rhea Claire |title=Sweet tradition: A peek at Tausug treats |url=https://www.rappler.com/life-and-style/food-drinks/203473-tausug-treats-sweet-tradition-ramadan/ |access-date=January 15, 2020 |work=Rappler |date=May 27, 2018}}</ref><ref>{{cite web |last1=Polistico |first1=Edgie |title=daral |url=https://pinoyfoodillustrated.blogspot.com/2012/12/daral.html |website=Philippine Food Illustrated |date=December 28, 2012 |access-date=January 15, 2020}}</ref>
===Dinamita=== {{Main|Dinamita}}
[[File:Siling shanghai.jpg|thumb|upright|''Dinamita'' stuffed with a whole ''siling haba'' (long chili pepper)]] ''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.<ref name="pfi">{{cite web |last1=Polistico |first1=Edgie |title=Barako finger (dynamite chili stick) |url=https://pinoyfoodillustrated.blogspot.com/2011/06/barako-finger.html |website=Philippine Food Illustrated |date=June 18, 2011 |access-date=December 22, 2018}}</ref><ref name="pkus">{{cite web |title=Dinamita (Dynamite Spring Rolls) |url=http://www.pinoykusinero.com/2014/03/dinamita-dynamite-spring-rolls.html |website=Pinoy Kusinero |access-date=December 22, 2018 |archive-date=December 22, 2018 |archive-url=https://web.archive.org/web/20181222221247/http://www.pinoykusinero.com/2014/03/dinamita-dynamite-spring-rolls.html |url-status=dead }}</ref>
===Lumpiang adobo=== A type of lumpia filled with shredded meat that has been cooked adobo style.<ref name="yummy">{{cite web |title=Love Lumpia? These Lumpia Recipes Are All You Need |url=https://www.yummy.ph/lessons/cooking/lumpia-recipes-spring-rolls-a00249-20181209-lfrm?REF=taboola_related |website=Yummy.ph |access-date=January 8, 2019}}</ref>
===Lumpiang gulay=== {{Main|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, and is a fried version.<ref>{{cite web |last1=Merano |first1=Vanjo |title=Lumpiang Gulay (Vegetable Egg Roll Recipe) |url=https://panlasangpinoy.com/2015/12/03/lumpiang-gulay-vegetable-egg-roll-recipe/ |website=Panlasang Pinoy |date=December 4, 2015 |access-date=January 8, 2019}}</ref> It is not vegetarian by default, but vegan and vegetarian versions can be made from the basic recipe.<ref name="vy">{{cite web |title=Filipino Lumpia recipe – the vegetarian version of the original ghetto meat filled spring roll. |url=https://www.vegetarianyums.com/filipino-lumpia-recipe.html |archive-url=https://web.archive.org/web/20141109031719/http://www.vegetarianyums.com/filipino-lumpia-recipe.html |url-status=dead |archive-date=November 9, 2014 |website=vegetarian yums |access-date=January 13, 2019 }}</ref>
===Lumpiang hubád=== [[File:Cafe Roces Lumpiang Hubad.jpg|thumb|upright|''Lumpiang hubád'', a salad made of the fillings of fresh ''lumpia'']] ''Lumpiang hubád'' ("naked spring roll") is ''lumpiang saríwâ'' (see below, lit. "fresh lumpia") served without the crêpe wrapping. The lack of a wrapper technically does not make the dish a lumpia, but presents an alternative way of serving fresh lumpia's traditional fillings.
===Lumpiang isdâ=== ''Lumpiang isdâ'' ("fish lumpia") is filled primarily with fish flakes and fried. It is also known as ''lumpiang galunggóng'' (blackfin scad), ''lumpiang bangús'' (milkfish), ''lumpiang tulingán'' (yellowfin tuna), etc., depending on the type of fish used.<ref>{{cite web |title=Fish Lumpia (Tulingan) with Malunggay |url=https://recipes.snydle.com/fish-lumpia-tulingan-malunggay.html |website=Yummy Recipes |access-date=January 8, 2019}}</ref><ref>{{cite web |title=Lumpiang Isda (Fish Spring Roll) Recipe |url=http://www.filipinofoodrecipes.org/lumpiang-isda-fish-spring-roll-recipe |website=FilipinoFoodRecipes.org |access-date=January 8, 2019}}</ref><ref>{{cite web |title=RECIPE: Lumpiang bangus with singkamas |url=https://www.abs-cbn.com/life/08/25/18/recipe-lumpiang-bangus-with-singkamas |website=ABS-CBN News |date=August 25, 2018 |access-date=January 8, 2019}}</ref><ref>{{cite web |title=Lumpiang Galunggong |url=https://www.kawalingpinoy.com/lumphia-galunggong/ |website=Kawaling Pinoy |date=March 24, 2017 |access-date=January 8, 2019}}</ref> A common version of this combines fish flakes with ''malunggay'' (moringa) leaves.<ref name="yummy" />
===Lumpiang keso=== {{Main|Lumpiang keso}}
[[File:Cheese lumpia (Philippines).jpg|thumb|upright|''Lumpiang keso'', a ''lumpia'' appetizer filled with cheese and served with mayonnaise and banana ketchup]] ''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.<ref name="Filipino Cheese Sticks">{{cite web |title=Filipino Cheese Sticks |url=http://thenotsocreativecook.com/2015/10/16/filipino-cheese-sticks/ |website=The Not So Creative Cook |date=October 16, 2015 |access-date=December 24, 2018}}</ref>
===Lumpiang labong=== ''Lumpiang labóng'' is similar to ''lumpiang ubód'' but is made with ''labóng'' (bamboo shoot), rather than heart of palm, making it more like the Indonesian ''lumpia rebung''. It can be eaten fresh or fried.<ref>{{cite web |last1=Veneracion |first1=Connie |title=Lumpiang labong (bamboo shoots spring rolls) |url=https://casaveneracion.com/lumpiang-labong-bamboo-shoots-spring-rolls/ |website=Casa Veneracion |access-date=January 8, 2019}}</ref><ref>{{cite web |title=Lumpia-Stuffed Wrappers (Lumpia Labong) |url=https://www.geniuskitchen.com/recipe/lumpia-stuffed-wrappers-lumpia-labong-169811 |website=Genius Kitchen |access-date=January 8, 2019}}</ref>
===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 saríwâ=== [[File:Letsugas (lettuce) lumpiang sariwa (Bohol).jpg|thumb|upright|''lumpiang sariwà'' (fresh lumpia) with peanut sauce]] ''Lumpiang sariwà'' (Tagalog: "fresh spring roll"), or "fresh lumpia", consists of minced vegetables 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. An 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. This variety is not fried and is usually around five centimeters in diameter and 15 centimeters in length. It is derived from the original Chinese popiah.
===Lumpiang Shanghai=== {{Main|Lumpiang Shanghai}}
[[File:JfBuffetsinthe9016BaliuagPhilippinesfvf 03.JPG|thumb|upright|''Lumpiang Shanghai'' at a buffet]] ''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 popular alternatives. This variant is typically smaller than other lumpia. Despite the name, it did not originate from Shanghai or China.<ref name="gapultos">{{cite book |last1=Gapultos |first1=Marvin |title=The Adobo Road Cookbook: A Filipino Food Journey |date=2013 |publisher=Tuttle Publishing |isbn=9781462911691 |url=https://books.google.com/books?id=OBTQAgAAQBAJ}}</ref><ref name="besa">{{cite book |last1=Besa |first1=Amy |last2=Dorotan |first2=Romy |title=Memories of Philippine Kitchens |date=2014 |publisher=Abrams |isbn=9781613128084}}</ref><ref name="ms">{{cite web |title=Lumpiang Shanghai (Filipino Spring Rolls) |url=https://www.manilaspoon.com/2012/11/lumpiang-shanghai-filipino-spring-rolls.html |website=Manila Spoon |date=November 28, 2012 |access-date=December 24, 2018}}</ref>
===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.<ref>{{cite web |title=Lumpiang Singkamas Recipe |url=https://www.pinoyrecipe.net/lumpiang-singkamas-recipe/ |website=PinoyRecipe.net |access-date=January 8, 2019}}</ref>
===Lumpiang togue=== {{Main|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.<ref>{{cite web |title=Lumpiang Togue (Bean Sprout Spring Rolls) Recipe |url=http://www.filipinofoodrecipes.org/lumpiang-togue-bean-sprout-spring-rolls-recipe |website=FilipinoFoodRecipes.org |access-date=January 8, 2019}}</ref>
===Lumpiang ubód=== {{Main|Lumpiang ubod}}
''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.<ref>{{Cite web|url=https://businessdiary.com.ph/94/pancit-lumpia/|title = How to Make Pancit Lumpia (Food Business) Recipe| date=January 31, 2020 }}</ref>
===Ngohiong=== {{main|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, a type of Chinese sausage) and originated in Cebu City.<ref>{{cite web |title=Ngo Yong or Ngohiong (Cebu Style Lumpia with Five Spice Powder) a la Marketman |url=http://www.marketmanila.com/archives/ngo-yong-or-ngohiong-cebu-style-lumpia-with-five-spice-powder-a-la-marketman |website=Market Manila |date=April 20, 2012 |access-date=May 9, 2019}}</ref>
===Turón=== {{main|Turon (food)}}
[[File:0001jfPhilippine cuisine dishes Baliuag Bulacafvf 42.jpg|thumb|upright|''Turón'', a dessert lumpia with saba bananas]] ''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.<ref>{{cite web | title=Authentic Turon Recipe | url=https://www.tasteatlas.com/turon/recipe |website=tasteatlas |access-date=September 12, 2020}}</ref> 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 turon'' (sweet potato), ''turón de maní'' (peanut), chocolate ''turón'', and ''ube turon'' or ''turón halayá'' (mashed purple yam).<ref>{{cite web |title=Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe |url=http://www.savvynana.com/recipe/kamote-turon-lumpiang-kamote-sweet-potato-roll-recipe/ |website=Savvy Nana's |access-date=January 8, 2019}}</ref><ref>{{cite web |last1=Savage |first1=Emilou |title=Ube Halaya Lumpia (Filipino Purple Yam Dessert Spring Rolls) |url=https://www.csindy.com/coloradosprings/ube-halaya-lumpia-filipino-purple-yam-dessert-spring-rolls/Content?oid=3344777 |website=Colorado Springs Independent |access-date=January 8, 2019 |archive-date=January 8, 2019 |archive-url=https://web.archive.org/web/20190108201155/https://www.csindy.com/coloradosprings/ube-halaya-lumpia-filipino-purple-yam-dessert-spring-rolls/Content?oid=3344777 |url-status=dead }}</ref>
== The Netherlands == [[File:Gorengan campur.jpg|upright|thumb|Indo ''loempia'' as part of assorted ''gorengan'' fritter snacks, sold in a toko Asian shop in Amsterdam]] In the Netherlands, lumpia is called ''loempia'', an old Indonesian spelling. It was introduced to the Netherlands through its former colonization of 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 flavored with soy sauce, garlic, and green onion.<ref name="Koene"/> Loempia is one of the popular snacks sold in the Dutch snack bars or ''eetcafé''.
==Lumpia wrapper== ===Philippines=== thumb|upright|left|Filipino lumpia wrappers being fried on a heated plate upright|thumb|Filipino lumpia wrappers being made with modern machinery 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 a wet dough, then left to sit for a few hours before cooking. A ball of dough is taken with one hand and smeared into a heated large 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.<ref name="wrapper file">{{cite web |title=Marketman's Quest For The Thinnest Lumpia Wrappers… |url=http://www.marketmanila.com/archives/marketmans-quest-for-the-thinnest-lumpia-wrappers |website=Market Manila |date=August 25, 2010 |access-date=December 24, 2018}}</ref><ref name="clk">{{cite web |title=Lumpia Wrappers (Spring Roll Wrappers) |url=https://cheflolaskitchen.com/spring-roll-wrappers-lumpia-recipe/ |website=ChefLolasKitchen |date=October 8, 2018 |access-date=April 16, 2020}}</ref>
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.<ref name="wrapper file"/>
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.<ref>{{cite web |title=Filipino Spring Rolls Special Made From Jollibee |url=https://food-processing-equipment.ready-online.com/ |website=Ready-Market Online |publisher=Anko Food Machine Co., Ltd. |access-date=December 24, 2018}}</ref>
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.<ref>{{cite web |title=Vegetable Lumpiang Shanghai |url=https://simplybakings.com/vegetable-lumpiang-shanghai/ |website=Simply Bakings |date=October 3, 2019 |access-date=April 9, 2020}}</ref><ref>{{cite web |last1=Enriquez |first1=Richgail |title=The Happy Home Cook: Vegetable Lumpiang Shanghai |url=http://www.positivelyfilipino.com/magazine/the-happy-home-cook-vegetable-lumpiang-shanghai |website=Positively Filipino |date=February 14, 2017 |access-date=April 9, 2020}}</ref>
==Popularity== thumb|upright|Filipino-inspired lumpia from Lumpia Shack in New York City Lumpia have such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities. Despite being an adaptation of a Chinese dish, 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.<ref>{{cite web |url=https://www.zagat.com/b/9-filipino-dishes-you-need-to-know |title=9 Filipino Dishes You Need to Know |author=Carey Jones |date=March 14, 2016 |website=Zagat |publisher=Google Inc. |access-date=May 18, 2017}}<br/>{{cite web |url=https://www.thrillist.com/eat/nation/best-traditional-filipino-food-to-order-in-a-restaurant |title=How To Navigate A Filipino Restaurant Menu |author=Paolo Espanola |date=October 14, 2016 |website=Thrillist |publisher=Group Nine Media Inc. |access-date=May 18, 2017}}</ref>
==See also== {{Portal|Food|Philippines|Indonesia }} * 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
==References== {{reflist}}
==External links== {{Cookbook|Lumpia (Fried Filipino Spring Rolls)}} {{Commons category}} * [http://indonesiaeats.com/lumpia-semarang-indonesian-springroll/ Lumpia Semarang Recipe (Semarang Style Springroll)] {{Webarchive|url=https://web.archive.org/web/20220625074155/https://indonesiaeats.com/lumpia-semarang-indonesian-springroll/ |date=June 25, 2022 }}
{{Kue}} {{Indonesian cuisine}} {{Dutch cuisine}} {{Filipino cuisine}} {{Authority control}}
Category:Hors d'oeuvres Category:Indonesian Chinese cuisine Category:Javanese cuisine Category:Street food in Indonesia Category:Stuffed dishes Category:Filipino Chinese cuisine Category:Philippine snack food Category:Cuisine of Guam Category:Palauan cuisine Category:Deep fried foods Category:Deep fried foods of the Philippines