Lumpia

Lumpia (in Indonesian and Filipino) 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.

In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.

In the Netherlands and Belgium it is spelled loempia, the old Indonesian spelling, which has also become the generic name for "spring roll" in Dutch.

The name lumpia (in Indonesian and Filipino), sometimes spelled as lunpia, was derived from Hokkien spelling /lun˩piã˥˧/ (潤餅, POJ: lūn-piáⁿ), lun (潤, POJ: lūn) means "wet/moist/soft", while pia (餅, POJ: piáⁿ) means "cake/pastry", thus lun-pia means "soft cake". It is referred to as rùnbǐng (潤餅) or báobǐng, bóbǐng (薄餅) in Mandarin, and also as bópíjuǎn (薄皮卷).

In neighboring Malaysia and Singapore, lumpia is known in its variant name as popiah, from Teochew or Hokkien, pronounced as /poʔ˩piã˥˧/ (薄餅, Peng'im: boh⁸ bian², POJ: po̍h-piáⁿ), which means "thin wafer".

Lumpia was introduced by Chinese settlers of Fujian origin to the Dutch East Indies, possibly in the 19th century. According to local tradition circulated in Semarang, Central Java, lumpia was introduced by a Chinese settler named Tjoa Thay Yoe, a migrant from China who settled in Semarang by the end of the 19th century. At that time, Tjoa was selling a variety of foods made from pork and also bamboo shoots at Pasar Johar, Semarang. It was then that he met Wasih, a native Javanese woman food vendor who sold food made from shrimp and potato. Thay Yoe and Wasih eventually got married, and subsequently they created and sold food together by removing the pork element to cater for local consumers that mostly are Muslims. The food that was created was lumpia Semarang which is known to this day. The couple then had a daughter named Tjoa Po Nio, who continued her parents' business by selling lumpia Semarang spring rolls.

Chinese influence is evident in Indonesian cuisine, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, nasi goreng, bakso, and lumpia. Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia.