Lumpia

Lumpia is a spring roll commonly found in Indonesia and the Philippines. It is a savoury snack made of thin crepe pastry skin called “lumpia wrapper” enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef). It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia is quite similar to fresh popiaor fried spring rolls popular in Southeast Asia.

The lumpia is derived from the Chinese spring roll. Similar in size and shape, this menu item is popular in Indonesian and Filipino cuisine. The origins date back centuries, as the Chinese originally sought to create a meal that incorporated all the fresh vegetables available in spring after a winter of consuming mostly preserved foods. It is believed that Chinese immigrants from the Fujian province brought this dish to Southeast Asia, and that it’s popularity spread from there.

There is no one universal version of the lumpia. Common ingredients include bamboo shoots, carrots, sprouts, shaved chicken, pork or prawns; however, there is also a popular banana-filled version that is on the sweeter side. These ingredients are sealed in a crepe-like rice or flour wrapper that is then coated with an egg wash and fried. A sweet and sour dipping sauce is served with this Filipino food classic for a savory yet sweet finish.