Lumpia was introduced by
Chinese settlers of
Fujian origin to the
Dutch East Indies, possibly in the 19th century. Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used:
loen pia.
Lumpia Jakarta Named after Indonesian capital city,
Jakarta, this lumpia is usually deep-fried and sold as a
gorengan fritter snack. Unlike the popular Semarang lumpia that uses
rebung or bamboo shoots, Jakarta lumpia uses
bengkuang or jicama, and is served with the typical Indonesian
sambal kacang or spicy
peanut sauce as a dipping sauce.
Lumpia Surabaya Named after the city of
Surabaya in East Java, where this lumpia was originally made. It is made of mostly the same ingredients of lumpia semarang, but much less sweet in taste. Lumpia Surabaya might use bamboo shoots, corn, or slices of
sausages as fillings, and is served with sambal chili sauce and
tauco fermented soybean paste as dipping sauce.
Lumpia Yogyakarta Although
Yogyakarta is quite close to Semarang city, Yogyakarta also has a different type of lumpia. The typical lumpia of Yogyakarta usually contain jicama, bean sprouts, carrots, and minced chicken meat. Boiled
quail eggs and glass noodles are sometimes added as fillings as well. 'Yogya lumpia' is usually served with
acar pickles, chilies, and toppings made from crushed garlic and jicama. The generous use of garlic and pickles as garnish is meant to refresh and neutralize the otherwise oiliness of the deep-fried lumpia. There is also a common, cheap and simple variant of fried lumpia, eaten not as a single dish but as part of assorted
gorengan (Indonesian fritters) snack, sold together with fried battered
tempeh, tofu,
oncom, sweet potato and cassava. It is only filled with
bihun (
rice vermicelli) with chopped carrots and cabbages, and is usually eaten with fresh bird's eye chili pepper. The sliced lumpia goreng is also the ingredient of
soto mie (noodle
soto).
Lumpia basah It literally means "wet spring roll", or often translated as "fresh spring roll" which means spring roll without frying. It is similar to the
Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet
tauco (another Hokkien word for salted soybeans) sauce.
Lumpia ayam This popular appetizer in Indonesia is
chicken lumpia, with fillings including shredded chicken, sliced carrot, onion and garlic; and seasoned with sugar, salt and pepper. In
Yogyakarta, there is a popular chicken lumpia variant called
Lumpia Mutiara, sold in front of Mutiara Hotel in
Malioboro street.
Lumpia sayur Vegetarian lumpia, usually filled with
glass noodles, shredded cabbage, lettuce, julienned carrots, minced garlic and celery, seasoned with soy sauce and sweet chili sauce. Most of cheaper lumpia sold as part of Indonesian
gorengan (fritters) are
lumpia sayur or vegetables lumpia, that contains only bits of carrots and
bihun rice glass noodles.
Lumpia mercon The name
lumpia mercon (lit. firecracker lumpia) implies that this lumpia is extra hot and spicy, filled with slices of
cabe rawit or
bird's eye chili, a small type of chili that is very spicy and much hotter than a common jalapeño. This lumpia demonstrates the Indonesian fondness for extra hot and spicy food.
Lumpia mini This is a bite size smaller lumpia snack, a skin pastry crepe the same as with common lumpia; however, it is filled only with
abon (
beef floss) or
ebi (dried prawn floss).
Lumpia duleg Lumpia duleg, also known as
lumpia delanggu or
sosis kecut (sour sausages) is a simple and cheap lumpia snack from Delanggu subdistrict,
Klaten Regency, Central Java, a town located between Yogyakarta and Semarang. It is a small finger-sized lumpia filled with
mung bean sprouts (
tauge) with slightly sour flavour.
Lumpia tahu Another vegetarian lumpia in Indonesia is
lumpia tahu or
tofu lumpia. It is filled with tofu and diced carrot, lightly seasoned, and deep-fried. Usually, its size is smaller than common lumpia, and consumed as a snack. Sometimes beaten egg and chopped scallion might be added to the filling mixture.
Lumpia telur This simple and cheap street food is a popular snack among Indonesian school children.
Lumpia telur is an
egg lumpia, which is lumpia skin placed upon a hot flat pan, topped with beaten egg and chopped scallion, folded, and fried with cooking oil. Sometimes slices of sausages are added. The shape is not cylindrical like a common spring roll, but rather a flat half-circle, drizzled with
kecap manis sweet soy sauce and chili
sambal. It is often regarded as a hybrid between lumpia and egg
martabak.
Lumpia jantung pisang Lumpia with filling made of
jantung pisang (lit. banana's heart) which refer to
banana blossom bud, mixed with eggs, seasoned with shallot, garlic, turmeric and pepper, served in hot sambal chili sauce.
Lumpia pisang Lumpia pisang or abbreviated as
lumpis is a
sale pisang, a processed banana made by drying and smoking processes and dried in the sun, wrapped in
lumpia wrapper.
Lumpia udang mayones Seafood lumpia, filled with
shrimp, diced carrots, scallions, garlic and
mayonnaise. Actually, the popularity of mayonnaise-filled snack was started by another Indonesian popular snack called
risole. Risole is quite similar to lumpia, with the difference in skin texture – in which risoles' skin is thicker, softer, and
breaded. This novelty risole recipe with mayo flavor then spin-off using lumpia skin to become a new lumpia variant.
Piscok Piscok is an abbreviation of
pisang cokelat (
banana chocolate in
Indonesian). It is a sweet snack made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being
deep fried. Pisang cokelat is often simply described as "choco banana
spring rolls". Pisang cokelat is almost identical to Philippines
turon, except in this Indonesian version chocolate content is a must.
Sumpia 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 is often consumed as a savory
kue snack. ==Philippines==