Lumpia is a spring roll of Chinese origin commonly found in Indonesia[1] and the Philippines.[2] It is a savoury snack made of thin crepe pastry skin called “lumpia wrapper” enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef).[3] It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia is quite similar to fresh popiah or fried spring rolls popular in Southeast Asia.

In Indonesia lumpia has become a favorite snack,[4] and is known as a street hawker food in the country.[5] In the Philippines lumpia is one of the most common dishes found in any kind of gathering celebration.[6]

In the Netherlands and Belgium, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for “spring roll” in Dutch and French.[4] 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. In Venezuela, it is spelled “lumpia” and was introduced by the Chinese who migrated to South America.

Lumpia Goreng

Smaller size deep fried lumpia sold as snack in Purwokerto Train Station, Central Java.

Lumpia goreng is a simple fried spring rolls filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enrichen with minced beef, chicken, or prawns.[7] 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. The filling is simple and modest, only filled with bihun (rice vermicelli) with chopped carrots and cabbages. Usually eaten with fresh bird’s eye chili pepper. The sliced lumpia goreng is also the ingredient of soto mie (noodle soto).(


  • Fried 7 minced garlic until smell good then add 200gr meat (beef or chicken) n cook until cooked.
  • Add 2 carot (cut into pieces), 100gr cabbage (cut into pieces), 3 corn, 150gr bean sprout, 5 potato (boiled n cut into pieces), 1 Onion (cut into pieces), 1/2 tsp Pepper n salt for taste, cook until all cooked.
  • Prepare thin crepe pastry skin called “lumpia wrapper” (you can buy it) and filled with veggies filling (place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends), fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  • Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately with chili or chili sauce.

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