Lumpia
Indonesian and Philippine spring roll / From Wikipedia, the free encyclopedia
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Lumpia are various types of spring rolls from Indonesia[1] and the Philippines.[2] Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings.[3] 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.[4][5]
Alternative names | Loempia, loenpia, ngohyong |
---|---|
Course | Main course or snack |
Place of origin | Indonesia, Philippines |
Region or state | Indonesia, Philippines, Netherlands, and Belgium, and Suriname |
Serving temperature | hot or room temperature |
Main ingredients | Wrapper, meat, vegetables |
Variations | Fried or fresh |
In Indonesia, lumpia has become a favorite snack,[6] and is known as a street hawker food in the country.[7] Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in the 19th century.[8]
In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.[9]
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.[6]