A lumpia is a form of Chinese spring roll – or egg roll – widely consumed in Indonesia and the Philippines. The deep-fried savoury snack is made of thin crepe pastry skin called “lumpia wrapper” encasing a mixture of fillings, which usually consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef). Usually served as an appetizer or a starter, the Filipino Lumpia has found its way from the streets of South-East Asia into international kitchens all across the world. In the Netherlands and Belgium, it is spelled loempia, which is the old Indonesian spelling for lumpia and has also become the generic name for “spring roll” in Dutch and French. Follow the recipe for a pork lumpia below and bite into this delicious and crunchy snack.