In neighboring Malaysia and Singapore, lumpia is known in its variant name as popiah, from the Chaoshan dialect pronounced as /poʔ˩piã˥˧/ (薄餅),[11] which means "thin wafer."

At that time, Tjoa was selling a variety of foods made from pork and also bamboo shoots at Pasar Johar, Semarang.

Thay Yoe and Wasih eventually got married, and subsequently they created and sold food together by removing the pork element to cater for local consumers that mostly are Muslims.

The couple then had a daughter named Tjoa Po Nio, who continued her parents' business by selling lumpia Semarang spring rolls.

Indonesian lumpia is commonly filled with seasoned chopped rebung (bamboo shoots) with minced chicken or prawns, served with fresh baby shallots or leeks in sweet tauco (fermented soy) based sauce.

Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawns.

[13] Named after Indonesian capital city, Jakarta, this lumpia is usually deep-fried and sold as a gorengan fritter snack.

[10] Originating from Medan city of North Sumatra, this lumpia version is more akin to popiah of neighboring Malaysia and Singapore.

Medan popiah or lumpia is a large fresh unfried spring roll, consumed not as a snack, but as a main meal.

This is because Medan lumpias are made in large sizes with rich fillings, including bamboo shoots, scrambled eggs, peanuts, shrimp, crabs, and more.

It is only filled with bihun (rice vermicelli) with chopped carrots and cabbages, and is usually eaten with fresh bird's eye chili pepper.

It is similar to the Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet tauco (another Hokkien word for salted soybeans) sauce.

It is a small finger-sized lumpia filled with mung bean sprouts (tauge) with slightly sour flavour.

The shape is not cylindrical like a common spring roll, but rather a flat half-circle, drizzled with kecap manis sweet soy sauce and chili sambal.

[30] It is a sweet snack made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being deep fried.

[30] It is often regarded as a hybrid between another Indonesian favourites; pisang goreng (fried banana) and lumpia (spring roll).

In Indonesia, the most common filling for sumpia is ebi or dried shrimp floss, spiced with coriander, lemon leaf, garlic and shallot.

[34][35][36] Filipino lumpia can be differentiated from other Asian spring roll versions in that they use a paper-thin wrapper made from just flour, water, and salt.

Fresh lumpia, however, have wrappers that are more crêpe-like and thicker due to the addition of eggs (though still thinner than other Asian versions).

[38][39] Dinamita or "dynamite lumpia" is a deep-fried variant stuffed with a whole chili pepper wrapped in a thin egg crêpe.

The stuffing is usually giniling (ground beef or pork), cheese, and spices, but it can also be adapted to use a wide variety of other ingredients, including tocino, hamón, bacon, and shredded chicken.

The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed and roasted peanuts, and fresh garlic.

It is characteristically filled with sautéed ground pork, minced onion, carrots, and spices, with the mixture sometimes held together by beaten egg.

Lumpiang Shanghai is commonly served with agre dulce, but ketchup (tomato or banana) and vinegar are popular alternatives.

It is derived from the Hokkien dish ngo hiang (kikiám in the Philippines, a type of Chinese sausage) and originated in Cebu City.

In the Netherlands, loempia is described as a large Indonesian version of Chinese spring rolls, stuffed with minced meat, bean sprouts, and cabbage leaves, and flavored with soy sauce, garlic, and green onion.

A ball of dough is taken with one hand and smeared into a heated large flat metal plate greased with oil until a very thin circular film of it adheres to the pan and fries.

[64] Vegan versions of the wrapper exclude eggs, and is instead just made with flour, salt, and water, which results in a thinner translucent wrap.

These are also sealed with water, not an egg wash.[65][66] Lumpia have such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities.

The distinct taste and ease of preparation (the Shanghai variant at least) have caused lumpia to be one of the staple food products on the menus of many Filipino restaurants in the United States and around the world.