Hailing from the Philippines and Indonesia, the lumpia is a version of the egg roll and consists of a lumpia wrapper (a thin "skin" made of flour or cornstarch, eggs and water) wrapped around a filling and fried. Sometimes a lettuce leaf is used to enfold the filling mixture, in which case lumpia is not fried. The filling can be made of chopped raw or cooked vegetables, meat, shrimp or a combination. Lumpia are typically served as a snack or appetizer.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Lumpia Shanghai
- Shrimp Lumpia with Chipotle Aioli
- Rock Shrimp Lumpia with Green Papaya Salad
- Seafood Spring Rolls 'Sticks' with a Citrus Dipping Sauce
Related Content From Cooking Channel
- Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote
- Jumbo Lump Blue Crab Cakes
- Jumbo Lump Crab Taco, Pickled Chiles and Avocado
- Lump Crab Wontons
- Lump Crabmeat Remnick with Saffron Rice Pilaf