Lumpia
From Wikipedia, the free encyclopedia
Lumpia are pastries of Indonesia and the Philippines similar to spring rolls. The term lumpia derives from lunpia (Traditional Chinese: 潤餅; pinyin: rùnbǐng; POJ: jūn-piáⁿ, lūn-piáⁿ) in the Hokkien dialect of Chinese. In Netherlands, it's spelled as loempia which is the old Indonesian spelling for lumpia and 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 a lumpia .
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[edit] Varieties
[edit] Lumpia Basa
It literally means "wet spring roll" which means spring roll without frying. It's simillar to Vietnamese spring roll, filled with bean sprout, carrot, shrimp and/or chicken. Serve with sweet tauco sauce. Tauco is Indonesian called for salted soy beans.
[edit] Lumpiang Hubad
Lumpiang Hubad literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwa (without the crepe).
[edit] Lumpiang Sariwa
Lumpiang Sariwa, or fresh spring rolls in English, consist of minced ubod (palm tree trunk), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is preferred to be around 5 inches in diameter and 8-12 inches in length; it is also the most Filipino among the variants.
[edit] Lumpia Semarang
It's named after the capital city of Central Java in Indonesia, Semarang. It was created by Chinese immigrants in the city of Semarang. It is filled with bamboo shoots, dried shrimp (ebi in Indonesian) chicken and/or prawn. Serve with lumpia sauce that is made from dried shrimp (optional), coconut sugar, red chillies, bird's eye chilies, water, ground white pepper, tapioca starch and water.
[edit] Lumpiang Shanghai
This type of Lumpia is filled with ground pork, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas as extenders. Both lumpiang shanghai and the sweet and sour sauce are served with attests to the Chinese influence. This variety is by standard an inch in diameter and approximately 4-6 inches in length. Shanghai Lumpia bought from street vendors is often smaller in diameter, one-half to three-quester inches, and served with a spicy sauce instead of a sweet and sour sauce.
[edit] Lumpiang Prito
Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation--the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking--may prove taxing and labor-intensive. This variant may come in sizes as little as that of Lumpiang Shanghai or as big as that of Lumpiang Sariwa. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamansi juice mixture known as toyo-mansi.
[edit] Lumpiang Ubod
Another variation of Philippine spring rolls which is made from coconut julienne or palm heart. Lumpiang Ubod is a specialty of Silay, Negros Occidental.
[edit] Lumpia Banana
Banana Lumpia or Turon is a Philippine dessert, made by thinly slicing pieces of bananas (preferabally ripe plantains) lengthwise, dusting in granulated sugar, rolling in a wrapper and frying. Brown sugar is coated while in the frying pan for additional sweetness of the crepe.
[edit] Popularity
The Lumpia has endured popularity that one can see at least one variant in almost any Filipino and Indonesian festivities. Its distinct taste and ease of preparation (the Shanghai variant at least) has caused it to be one of the staple food products in local Filipino fast food and restaurant menus (such as Jollibee, Kamayan, and Barrio Fiesta to name a few).
