|
|
 |
Lumpia are pastries of Chinese origin similar to
spring rolls popular in the
Philippines and Indonesia. 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. |
|
Left: Lumpia
being prepared for frying. |
In the
Netherlands and Flanders, it is spelled loempia which is the old Indonesian
spelling for lumpia and has also become the generic name for "spring roll" in
Dutch. A variant is the Vietnamese 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.
 |
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. |
|
Left: Fried
lumpia. |
One of the most common types of Indonesian
lumpia is Lumpia Semarang. Named after
the capital city of Central Java in Indonesia, Semarang, this was created by
Chinese immigrants in that city. This lumpia is filled with bamboo shoots, dried
shrimp, chicken and/or prawn.
 |
It is served with a sauce that is made from dried
shrimp (optional), coconut sugar, red chili peppers, bird's eye chili
peppers, ground white pepper, tapioca starch, water, and baby shallots.
This lumpia can be served either deep-fried or unfried, as the filling
is already pre-cooked. |
|
Left: Lumpia
Semarang. |
|
|
|
