The much smaller and drier lumpia with similar beef or prawn floss filling is called sumpia.
Its diameter is about the same as human finger.
In Indonesia, the most common filling for sumpia is ebi or dried shrimp floss , spiced with coriander, lemon leaf, garlic and shallot.
These miniature lumpias are deep fried in ample of palm oil until golden brown and crispy.
Sumpia has a more crunchy and drier texture, and often consumed as a savoury kue snack.
The much smaller and drier lumpia with similar beef or prawn floss filling is called sumpia. Its diameter is about the same as human finger. In Indonesia, the most common filling for sumpia is ebi or dried shrimp floss , spiced with coriander, lemon leaf, garlic and shallot. These miniature lumpias are deep fried in ample of palm oil until golden brown and crispy. Sumpia has a more crunchy and drier texture, and often consumed as a savoury kue snack.
Lumpia