Lunpia

Lunpia is a type of spring roll originating from China, commonly found in Southeast Asian countries, particularly Indonesia and the Philippines. The name "lunpia" is derived from the Hokkien word for spring roll.

The preparation of lunpia involves wrapping a filling in a thin wrapper made from flour and water, similar to a crepe. The filling can vary widely. Traditional Chinese versions often contain vegetables like cabbage, carrots, and bean sprouts, sometimes accompanied by seasoned minced meat, such as pork or chicken. In Indonesia, lunpia basah, or "wet lunpia," is a popular variation. This type is typically served fresh, without deep-frying, and often features a filling of bamboo shoots, shrimp, and chicken, accompanied by a sweet and savory peanut sauce. Lunpia goreng, or "fried lunpia," is the crispy, deep-fried version, popular across Indonesia.

In the Philippines, lumpia is a staple dish, with numerous regional variations. Lumpiang Shanghai, for instance, is a small, cylindrical, fried spring roll filled with seasoned ground pork and vegetables. Lumpiang sariwa is a fresh spring roll, similar to the Indonesian lunpia basah, often filled with vegetables and served with a sweet sauce. The wrappers and fillings are adapted to local tastes and available ingredients, making lunpia a diverse and adaptable dish throughout the regions where it is consumed.