Indonesian lumpia is said to rarely use which minced meat as a filling?

Indonesian lumpia is said to rarely use minced pork as a filling.

Indonesian lumpia developed from Chinese spring-roll traditions but was adapted to local tastes and religious demographics. Because Indonesia has a large Muslim population, many versions avoid pork and instead use fillings such as chicken, shrimp, egg, bamboo shoots, and vegetables.

Lumpia Semarang is one of the best-known examples. It commonly combines cooked bamboo shoots with chicken or prawns and is served fried or unfried, often with a sweet, savory dipping sauce. Other regional versions use ingredients such as jicama, bean sprouts, tofu, or dried shrimp.

“Rarely” is important: it does not mean pork is impossible in Indonesian lumpia. Chinese Indonesian communities and particular family or regional recipes may use pork. The statement contrasts Indonesian lumpia with Filipino versions such as lumpiang Shanghai, which is characteristically made with ground pork, onion, carrots, and spices.