Lumpia are egg or spring rolls originating from China but popular in Indonesia and the Philippines. They can contain meat or vegetables, are served fresh or fried, and come in many versions with different fillings and wraps. Preparation varies by region and type.
Lumpia, or lumpiang, are types of egg or spring rolls originating in China but common in Indonesia and the Philippines. They typically contain a meat or vegetable filling and are rolled in lettuce or an egg-based wrap. Lumpia can be served fresh or fried and there are many versions. Preparation varies by region and type, but the basic steps include mixing the filling and rolling it in a store-bought or handmade wrap.
The filling for lumpia is usually finely chopped or minced meat or vegetables, and can be fresh or cooked. The wraps are made with lettuce or egg-based crepes. Lumpia can be fried or fresh and usually measures between 2 and 6 inches (about 5-15 cm) long.
These snacks come in numerous versions and each type has a specific name. In Filipino cuisine, humpiang lumpiang describes a “naked spring roll,” which features fresh ingredients and no crepe wrap. Lumpiang Shanghai mainly contains pork or beef along with vegetables and spices. The roll is only 1 inch (about 5 cm) or less in diameter and is served with sweet and sour sauce.
A lumpiang prito, also known as gulay, contains only vegetables and is deep fried for a crispy, crunchy texture. It is served with a soy sauce called toyo-mansi or vinegar and chili. Lumpiang banana, or turón, contains slices of plantain and jackfruit and is fried and dusted with brown sugar.
Indonesia also offers a number of different lumpia. One type, called lumpia basah, is filled with bean sprouts, carrots, and chicken or shrimp, much like a Vietnamese spring roll. Other styles incorporate a mix of warm and sweet flavors. Semarang roll is fried or fresh and contains pre-cooked dried prawns or shrimps and bamboo shoots. A tapioca-based sauce containing coconut sugar and sweet chilli is served.
The preparation depends on the region and the type of lumpia. The wraps are typically made by mixing flour and egg, then pouring a small amount onto an oiled griddle to form a thin crêpe. The crepe is not flipped, but cooked on one side only until the edges lift slightly. Filler ingredients are chopped, diced, or shredded before being combined. If not pre-cooked, they are placed on a wrapper, near one of the edges, and rolled up inside it; the wrapper is then pinched closed.
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