Lumpia is a famous Filipino dish, which obviously is brought to the Philippines by Holo speaking Han Chinese, and pretty much the same thing as the Taiwanese dish lūn-piánn (潤餅 rùnbǐng).
However, the Chinese name itself actually doesn’t make a lot of sense. Lūn (潤) is the action to make something wet, and extends to describe something shiny like it’s coated with gel. It’s not exactly a perfect description for the dish.
Some would say the correct Hanji for lūn should be 荏 (jím) or 輭 (nńg), which is just another way to write 軟 (nńg). All three means soft, which isn’t a bad description of the dish. The issue is they would have to go through a bit of a sound change to be pronounced as lūn.
I was looking over a list of monosyllabic roots in proto-Austronesian, proposed by John Wolff, and I saw this:
*luluñ ‘roll up’
*baluñ ‘fold over, wrap’
I went on to look up if the usage exists.
The action of rolling or wrapping in Puyuma is lulun. The action of something like a boulder rolling is kulukulung. In Tagalog, the action of rolling or wrapping seems to be magpagulong, gumulong, pagulungin.
The proto-Austronesian monosyllabic root *lun seems to be present in the form of lun, lung, or long in these examples.
So what if the first syllable for lūn-piánn is actually from Austronesian? In that case lūn-piánn would just literally mean rolled pastry.
Could the name and the dish itself have originated from Austronesian influences and borrowed into Holo, then reborrowed into Austronesian languages like Tagalog?