Chinese influence is evident in Indonesian cuisine, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, nasi goreng, bakso, and lumpia.
Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia.

In Indonesia lumpia is associated with Chinese Indonesian cuisine and commonly found in cities where significant Chinese Indonesian settles.
Although some local variants exist and the filling ingredients may vary, the most popular variant is Lumpia Semarang, available in fried or unfried variants.
In Indonesia, lumpia variants usually named after the city where the recipe originates, with Semarang as the most famous variant.
It represents creativity and the localisation of lumpia recipes according to locally available ingredients and local tastes.

Unlike its Philippines counterpart, Indonesian lumpia rarely uses minced pork as a filling.
This was meant to cater to larger Muslim clientele, thus popular fillings are usually chicken, shrimp, egg and vegetables.
Indonesian lumpia is commonly filled with seasoned chopped rebung (bamboo shoots) with minced chicken or prawns, served with fresh baby shallots or leeks in sweet tauco (fermented soy) based sauce.
Other than homemade, lumpia is also offered as street food sold by travelling vendor on carts, sold in foodstalls specializing on Lumpia Semarang, or sold in traditional marketplaces as part of kue (Indonesian traditional snack) or jajan pasar (market munchies).
Simpler and cheaper lumpia is sold as part of gorengan (Indonesian fritters).
Indonesians are noted for their fondness of hot and spicy food, and therefore spicy hot sambal chili sauce or fresh bird's eye chili are usually added as a dipping sauce or condiment.
Chinese influence is evident in Indonesian cuisine, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, nasi goreng, bakso, and lumpia. Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia.
In Indonesia lumpia is associated with Chinese Indonesian cuisine and commonly found in cities where significant Chinese Indonesian settles. Although some local variants exist and the filling ingredients may vary, the most popular variant is Lumpia Semarang, available in fried or unfried variants. In Indonesia, lumpia variants usually named after the city where the recipe originates, with Semarang as the most famous variant. It represents creativity and the localisation of lumpia recipes according to locally available ingredients and local tastes.
Unlike its Philippines counterpart, Indonesian lumpia rarely uses minced pork as a filling. This was meant to cater to larger Muslim clientele, thus popular fillings are usually chicken, shrimp, egg and vegetables. Indonesian lumpia is commonly filled with seasoned chopped rebung (bamboo shoots) with minced chicken or prawns, served with fresh baby shallots or leeks in sweet tauco (fermented soy) based sauce. Other than homemade, lumpia is also offered as street food sold by travelling vendor on carts, sold in foodstalls specializing on Lumpia Semarang, or sold in traditional marketplaces as part of kue (Indonesian traditional snack) or jajan pasar (market munchies). Simpler and cheaper lumpia is sold as part of gorengan (Indonesian fritters). Indonesians are noted for their fondness of hot and spicy food, and therefore spicy hot sambal chili sauce or fresh bird's eye chili are usually added as a dipping sauce or condiment.
Lumpia