Lumpia goreng

Lumpia goreng is a traditional Indonesian and Filipino dish, often served as an appetizer or snack. It is a type of spring roll that is deep-fried, giving it a crispy texture. The name "lumpia" derives from "lunpia" in the Hokkien dialect, which is a type of Chinese spring roll. The term "goreng" means "fried" in Indonesian and Malay.

History

The dish is believed to have been introduced to Indonesia and the Philippines by Chinese immigrants. The original Chinese spring roll was adapted to local tastes and ingredients, resulting in the creation of lumpia goreng. It is now a staple in both Indonesian and Filipino cuisines.

Preparation

Lumpia goreng is made by wrapping a mixture of chopped vegetables and sometimes meat in a thin pastry sheet. The filling typically includes ingredients such as carrots, bamboo shoots, leeks, and minced chicken or pork. The wrapped rolls are then deep-fried until golden brown.

Serving

Lumpia goreng is usually served with a dipping sauce, such as sweet and sour sauce or chili sauce. In Indonesia, it is often served as a side dish with nasi goreng (fried rice), while in the Philippines, it is commonly served as a snack or appetizer.

Variations

There are many variations of lumpia goreng, depending on the region and personal preference. Some versions may include shrimp, tofu, or bean sprouts in the filling. There is also a sweet version, called lumpia semarang, which is filled with bamboo shoots and dried shrimp and served with a sweet sauce.

See also

• Lumpia
• Spring roll
• Egg roll
• Chả giò
• Popiah