popiah
Sign in to saveLumpia 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.
Key facts
- Food.name
- Lumpia
- Food.image
- 240px240px
- Food.caption
- Top: Fried and unfried lumpia Semarang from IndonesiaBottom: Fresh lumpiang ubod made with heart of palm from the Philippines
- Food.alternate_name
- Loempia, loenpia, ngohyong
- Food.place_of_origin
- IndonesiaPhilippines
- Food.region
- Indonesia, Philippines, Netherlands, Belgium, and Suriname
- Food.course
- Main course or snack
- Food.served
- hot or room temperature
- Food.main_ingredient
- Wrapper, meat, vegetables
- Food.variations
- Fried or fresh
via Wikipedia infobox
Article
48 sectionsContents
- Etymology
- Indonesia
- Lumpia Semarang
- Lumpia Jakarta
- Lumpia Bogor
- Lumpia Bandung
- Lumpia Surabaya
- Lumpia Yogyakarta
- Lumpia Medan
- Lumpia goreng
- Lumpia basah
- Lumpia ayam
- Lumpia sayur
- Lumpia mercon
- Lumpia mini
- Lumpia duleg
- Lumpia tahu
- Lumpia telur
- Lumpia jantung pisang
- Lumpia pisang
- Lumpia udang mayones
- Piscok
- Sumpia
- Philippines
- Daral
- Dinamita
- Lumpiang adobo
- Lumpiang gulay
- Lumpiang hubád
- Lumpiang isdâ
- Lumpiang keso
- Lumpiang labong
- Lumpiang prito
- Lumpiang saríwâ
- Lumpiang Shanghai
- Lumpiang singkamás
- Lumpiang togue
- Lumpiang ubód
- Lumpiang pancit
- Ngohiong
- Turón
- The Netherlands
- Lumpia wrapper
- Philippines
- Popularity
- See also
- References
- External links
Lumpia 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.