sariwa

Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival.In Indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country. Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in the 19th century.In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.In the Netherlands and Belgium, it is spelled loempia, the old Indonesian spelling, which has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

You do not have permission to view the full content of this post. Log in or register now.