Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia; the most popular variant is Lumpia Semarang. Unlike popular Semarang lumpia that uses rebung or bamboo shoots, Jakarta lumpia uses bengkuang or jicama, and served with typical Indonesian sambal kacang or spicy peanut sauce as a dipping sauce. Lumpia Bogor uses jicama, and added with tofu and ebi dried shrimp.