There are quite a good variety of lumpia. There’s the Sahnghai style, one with crab and there is the vegetable kind. Instead of making a history about the lumpia, I’ll go straight to the recipe of the most popular kind of lumpia. I doubt anyone is interested with its history anyway. Perfect for parties and family meals. Lumpia (shanghai-macao style) Ingedients: 1 pound ground pork 1 pound ground beef ¼ … more
Lumpia are pastries of Chinese origin similar to spring rolls popular in the Philippines and Indonesia. The term lumpia derives from lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; POJ: jūn-piáⁿ, lūn-piáⁿ) in the Hokkien language. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in the Philippines and Indonesia. In the Netherlands, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though the wrapping closes the ends off completely, which is typical for lumpia.