page_title: Lumpia
hierarchical_section_title: Lumpia
caption_attribution_description: Bahasa Indonesia: Lumpia Semarang, basah dan goreng English: Semarang Lumpia 日本語: 本場スマランの春巻き
context_page_description: Lumpia are various types of spring rolls commonly found in 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. Lumpia are Indonesian and Filipino adaptations of the Fujianese and Teochew popiah, which was created during the 17th century in the former.
  In Indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebration.
  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. A variant is the Vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.
context_section_description: Lumpia are various types of spring rolls commonly found in 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 and Teochew popiah, which was created during the 17th century in the former.
  In Indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebration.
  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. A variant is the Vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.
caption: Top: Fresh lumpiang ubod made with heart of palm from the Philippines
  Bottom: Fried and unfried lumpia Semarang from Indonesia
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