popiah
Sign in to saveAlso known as runbing, baobing, Lumpia
Lumpia are various types of spring rolls commonly found in Indonesian and Filipino cuisines. Lumpia are made of thin paper-like or crêpe-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 lūn-piáⁿ (潤餅) and Teochew popiah (薄餅), usually consumed during Qingming Festival.
Key facts
- Food.name
- Lumpia
- Food.image
- 240px240px
- Food.caption
- Top: Fried and unfried lumpia Semarang from IndonesiaBottom: Fresh lumpiang ubod made with heart of palm from the Philippines
- Food.alternate_name
- Loempia, loenpia, ngohyong
- Food.place_of_origin
- IndonesiaPhilippines
- Food.region
- Indonesia, Philippines, Netherlands, Belgium, and Suriname
- Food.course
- Main course or snack
- Food.served
- hot or room temperature
- Food.main_ingredient
- Wrapper, meat, vegetables
- Food.variations
- Fried or fresh
via Wikipedia infobox
Wikidata facts
- Subclass of
- spring roll
- Part of
- Malay cuisine
- Image
- 2013 Angeles Philippines Trip Day 5 - Lumpiang Ubod.jpg
- Said to be same as
- popiah
Show 2 more facts
- Commons category
- Lumpia
- course
- main course
via Wikidata · CC0
~26 min read
Encyclopedic overview
48 sectionsContents
- Etymology
- Indonesia
- Lumpia Semarang
- Lumpia Jakarta
- Lumpia Bogor
- Lumpia Bandung
- Lumpia Surabaya
- Lumpia Yogyakarta
- Lumpia Medan
- Lumpia goreng
- Lumpia basah
- Lumpia ayam
- Lumpia sayur
- Lumpia mercon
- Lumpia mini
- Lumpia duleg
- Lumpia tahu
- Lumpia telur
- Lumpia jantung pisang
- Lumpia pisang
- Lumpia udang mayones
- Piscok
- Sumpia
- Philippines
- Daral
- Dinamita
- Lumpiang adobo
- Lumpiang gulay
- Lumpiang hubád
- Lumpiang isdâ
- Lumpiang keso
- Lumpiang labong
- Lumpiang prito
- Lumpiang saríwâ
- Lumpiang Shanghai
- Lumpiang singkamás
- Lumpiang togue
- Lumpiang ubód
- Lumpiang pancit
- Ngohiong
- Turón
- The Netherlands
- Lumpia wrapper
- Philippines
- Popularity
- See also
- References
- External links
Lumpia are various types of spring rolls commonly found in Indonesian and Filipino cuisines. Lumpia are made of thin paper-like or crêpe-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 lūn-piáⁿ (潤餅) and Teochew popiah (薄餅), usually consumed during Qingming Festival.
In Indonesia, lumpia is 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.
Excerpted from Wikipedia’s “popiah” article, available under the CC BY-SA 4.0 licence.