Lumpia

Lumpia is mostly known to be our version of a “spring roll” which is true. However, it’s also influenced by “taquitos” and possibly “flautas” (or “flute” in Spanish). Early versions of lumpia were created using tortillas made from Spanish corn flour. The dish was also introduced to Southeast Asia by Chinese settlers from Fujian in the 19th century. One such settler, Tjoa Thay Yoe, arrived in Semarang, Central Java, by the end of the 19th century and began selling food made from pork and bamboo shoots at Pasar Johar Semarang. He eventually met Wasih, a native Javanese woman who sold food made from shrimp and potato. Together, they adapted their food to cater to Muslims by removing pork, creating what is now known as “lumpia Semarang.” Their daughter, Tjoa Po Nio, continued the family business, refining the recipe and introducing a rice flour wrap, which has evolved into the thinner “lumpia wrapper” we recognize today. The Filipino lumpia is just one version of the dish—similar variants can be found in Indonesia, Vietnam, and even Europe, all stemming from a shared historical background.