Lumpia

Lumpia are pastries of the Philippines and Indonesia of origin and are similar to spring rolls. The term ''lumpia'' derives from ''lunpia'' in the language. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in the Philippines and Indonesia.
In the Netherlands, it is spelled ''loempia'' which is the old spelling for lumpia and has also become the generic name for "spring roll" in . A variant is the 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.

Varieties

Indonesian

Lumpia Basah

It literally means "wet spring roll" which means spring roll without frying. It is similar to the spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet ''tauco'' sauce.

Lumpia Semarang

Named after the capital city of Central Java in Indonesia, Semarang. It was created by Chinese immigrants in the city of Semarang. It is filled with bamboo shoots, dried shrimp chicken and/or prawn. It is served with lumpia sauce that is made from dried shrimp , coconut sugar, red chillies, bird's eye chilies, water, ground white pepper, tapioca starch and water and can be served in either fried or unfried condition.

Filipino

Lumpia Hubad

''Lumpiang Hubad'' literally means ''naked spring roll''. It is basically an unwrapped ''Lumpiang Sariwa'' .

Lumpiang Sariwa

''Lumpiang Sariwa'', or ''fresh spring rolls'' in English, consist of minced ''ubod'' , flaked chicken, , and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and . This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.

Lumpiang Shanghai

This type of ''lumpia'' is filled with ground pork, minced onion, carrots, and spices with the mixture held together by . It may sometimes contain s. Both ''lumpiang shanghai'' and the sweet and sour sauce are served with attests to the influence. This variety is by standard an inch in diameter and approximately 4-6 inches in length. However, most restaurants and street vendors often serve ''lumpia'' shanghai in smaller diameters, typically one-half to three-quarter inches, and is served with a spicy sauce instead of a sweet and sour sauce.

Lumpiang Prito

''Lumpiang Prito'' literally means ''fried spring roll''. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of ''lumpiang'' shanghai or as big as that of ''lumpiang sariwa''. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as ''toyo-mansi''.

Lumpiang Ubod

This is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. ''Lumpiang Ubod'' is a specialty of Silay City, Negros Occidental.

Banana Lumpia or Turon

Banana ''lumpia'' or ''Turon'' is a Philippine dessert, made of thinly sliced bananas , a slice of jackfruit, dusted with brown sugar, rolled in crepe and fried. Brown sugar is further added while frying for additional sweetness.

Popularity

''Lumpia'' has such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities. Its distinct taste and ease of preparation has caused it to be one of the staple food products on the menus of many Filipino restaurants in the United States, including Jollibee and Chowking.