Step 4 of 6
When the loempia is all rolled up and sealed tightly, they will roll into a pan with oil and get fried till golden.
This loempia, as we see on the pictures, is one of the most iconic dishes in the Chinese-Indonesian restaurants. The size of the loempia is very distinctive, and the dish seems to show most similarities to the American egg roll, which is also a large, fried roll with a comparable texture.[Davis 1979] These egg rolls were also developed for the Americans by the Chinese.
In fact, the loempias are so popular that once there was a German family that came to our restaurant to buy sixteen large, unfried loempia to bring back to Germany. Apparently they loved it so much that they wanted to keep it in the freezer, since they could not get it in Germany.