Lumpia is the name for spring rolls in Indonesia and the Philippines, which was derived from Southern Chinese spring rolls.
The name lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ) and was introduced in the Philippine islands during the 7th century.
It is a savoury snack made of thin crepe pastry skin enveloping a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef.
It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
In both Malaysia and Singapore, it is called popiah similar as in Taiwan while in Myanmar, it is referred as Kai-yan.
Lumpia is the name for spring rolls in Indonesia and the Philippines, which was derived from Southern Chinese spring rolls. The name lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ) and was introduced in the Philippine islands during the 7th century. It is a savoury snack made of thin crepe pastry skin enveloping a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). In both Malaysia and Singapore, it is called popiah similar as in Taiwan while in Myanmar, it is referred as Kai-yan.
Spring roll