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Lumpia (Chinese: 潤餅; pinyin: Rùn bǐng) are various types of spring rolls from China, Indonesia, [1] and the Philippines. [2] Lumpias are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. [3]
Lumpia Semarang or in old spelling known as loenpia semarang (Javanese: lunpiyah, Hanacaraka: ꦭꦸꦤ꧀ꦥꦶꦪꦃ, Pegon: لونبيياه) is an Indonesian appetizer or snack dish rollade-like consisting of rebung, egg, dried shrimp with chicken meat and/or prawn in a crepe-like pastry skin called "lumpia wrapper".
Lumpia: Nationwide A spring roll, 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 basah: Java Unfried lumpia spring roll, served with sweet tauco sauce. Lumpia semarang: Semarang ...
In Indonesia, desserts are called as pencuci mulut or hidangan penutup. The style of cooking and foods in Indonesian cuisine—including desserts—are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local palates and indigenous ingredients ...
Chinese influences are evident in Indonesian food.Popular Chinese Indonesian foods include bakmi, mie ayam, pangsit, bakso, lumpia, kwetiau goreng and mie goreng. [1]Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. [2]
Lumpia goreng is a simple Indonesian fried spring roll filled with vegetables. The spring roll wrappers are filled with chopped, matchstick-sized carrots, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might also be filled with minced beef, chicken, or prawns. [1]
A small amount of the pre-cooked filling is then laid on a bed of lettuce and wrapped with the lumpia wrapper. [5] [6] It is served drizzled with peanut sauce and garnished with green onions, crushed unsalted peanuts, toasted garlic, and/or crushed chicharon. [7] Lumpiang ubod can also be served as lumpiang prito (fried lumpia). The preparation ...
In the Chaoshan dialect and Hokkien language, popiah is pronounced as /poʔ˩piã˥˧/ (薄餅), [3] which means "thin flatbread/cake". Depending on the regions in Fujian, it is also commonly referred to as /lun˩piã˥˧/ (潤餅), which is the etymological origin of "lumpia" in the Philippines and Indonesia.