Lumpia are various types of spring rolls from Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-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 rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.
Top: Fried and unfried lumpia Semarang from Indonesia Bottom: Fresh lumpiang ubod made with heart of palm from the Philippines
Image: Loenpia Semarang
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.
Lumpia Semarang, specialty of Semarang city, Central Java.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
Spring roll
Hong Kong-style spring rolls served with dipping sauce
Fried and unfried lumpia
Hot and spicy popiah in Malaysia
