loempias

Loempias are fried spring rolls popular in the Netherlands, Indonesia, Suriname, and other regions tied to Dutch colonial history. The term comes from lumpia, a Southeast Asian dish with Chinese influences; in Dutch usage, loempia typically refers to a crisp, deep-fried roll. The filling varies by region but usually combines vegetables with either meat or seafood.

The typical filling includes shredded cabbage, carrots, bean sprouts, onions, and seasonings, bound with egg or batter. Pork and chicken are common in meat-filled versions, while vegetarian loempias use only vegetables and sometimes tofu. The rolls are wrapped in a thin wheat- or rice-based wrapper and deep-fried until golden and crisp. They are commonly served with dipping sauces such as sweet-and-sour, chili, or peanut sauce, and sometimes with a small salad or pickles.

There are notable regional variants. Indonesian Lumpia Semarang, for example, is a famous version from Central Java that often contains bamboo shoots, glass noodles, and eggs. Lumpia basah, a non-fried fresh version, is rolled and served with sauces rather than fried. In the Philippines, lumpia refers to several spring-roll preparations, including the crispy lumpia Shanghai, which has influenced Dutch loempia styles. In the Netherlands and Suriname, loempias are widely sold in snack bars and markets, and recipes have adapted to local tastes and available ingredients.