In the Netherlands and Belgium, spring rolls are commonly called loempia.
The word comes from Indonesian lumpia, itself related to Fujianese and Teochew rolled pancakes. Dutch colonial ties with Indonesia helped bring the food and its name into the Netherlands, where loempia became the usual Dutch term. Belgium uses the same familiar name, reflecting the dish’s popularity in Dutch-speaking food culture.
Dutch loempia is often larger than many Chinese-style spring rolls and may be filled with bean sprouts, cabbage, minced meat, chicken, omelette, or crab. It is commonly deep-fried, although baked versions are also sold. Snack bars and cafés frequently serve it with sweet, spicy, or soy-based sauces.
A common mix-up is lumpia versus loempia. They refer to closely related spring-roll traditions, but lumpia is more strongly associated with Indonesian and Filipino cuisines, while loempia is the established Dutch spelling and everyday name in the Netherlands and Belgium.