This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Lumpia semarang" – news · newspapers · books · scholar · JSTOR (June 2020) (Learn how and when to remove this template message)This article may contain excessive or inappropriate references to self-published sources. Please help improve it by removing references to unreliable sources where they are used inappropriately. (June 2020) (Learn how and when to remove this template message)
(Learn how and when to remove this template message)
 A plate of lumpia semarang | |
| Type | Spring roll, kue |
|---|---|
| Course | Appetizer or snack, sometimes main course |
| Place of origin | Indonesia |
| Region or state | Semarang |
| Created by | Javanese and Chinese Indonesian in the country |
| Serving temperature | hot, warm |
| Main ingredients | lumpia wrapper, bamboo shoot, egg, dried shrimp, chicken meat and prawn |
Lumpia Semarang or in old spelling known as loenpia semarang (Javanese: lunpiyah, Hanacaraka: ꦭꦸꦤ꧀ꦥꦶꦪꦃ, Pegon: لونبيياه) is an Indonesian appetizer or snack dish rollade-like consisting of rebung, egg, dried shrimp with chicken meat and/or prawn in a crepe-like pastry skin called "lumpia wrapper". Lumpia Semarang is a typical Lumpia the city of Semarang, the origin of this spring roll is from Semarang, Central Java.
Semarang lumpia is served either deep-fried or unfried, as the filling is already cooked.[1]
