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Lumpia Semarang
Authentic Lumpia Semarang, a savory Indonesian spring roll filled with stir-fried bamboo shoots, shrimp, and chicken, served with a sweet soy sauce dip. A delicacy from Central Java.
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- 20 Spring roll wrappers(Thawed if frozen. Use good quality wrappers for best results.)
- 300 g Bamboo shoots(Canned or fresh. If canned, drain thoroughly and rinse. Julienne finely.)
- 200 g Shrimp(Peeled, deveined, and finely chopped.)
- 200 g Chicken breast or thigh(Finely chopped.)
- 3 cloves Garlic(Minced.)
- 2 medium Shallots(Finely chopped.)
- 1 Egg(Lightly beaten, for binding and sealing.)
- 1/2 teaspoon White pepper
- to taste Salt
- 1/2 teaspoon Sugar
- 2 tablespoons Vegetable oil(For stir-frying.)
- for deep frying Vegetable oil(Sufficient amount to submerge the lumpia.)
- for dipping Sweet soy sauce (Kecap Manis)(Can be served with sliced chilies and garlic for extra flavor.)
ðšâð³ äœãæ¹
- 1
Prepare the filling: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped shallots and sauté until fragrant and softened, about 2-3 minutes.
â±ïž 5 minutes - 2
Add the finely chopped chicken to the wok and stir-fry until it is no longer pink and is cooked through. Break up any large pieces.
â±ïž 5 minutes - 3
Add the finely chopped shrimp and stir-fry for another 2-3 minutes until the shrimp turns pink and is cooked. Be careful not to overcook the shrimp.
â±ïž 3 minutes - 4
Add the julienned bamboo shoots to the wok. Stir in the white pepper, salt, and sugar. Cook, stirring occasionally, for about 5-7 minutes, allowing the flavors to meld and the bamboo shoots to soften slightly.
â±ïž 7 minutes - 5
Remove the wok from the heat. Stir in the lightly beaten egg. Mix well until the egg is evenly distributed and coats the filling. This will help bind the filling together.
â±ïž 2 minutes - 6
Transfer the filling to a bowl and let it cool completely. This is crucial to prevent the wrappers from becoming soggy or tearing during wrapping.
â±ïž 15 minutes - 7
Assemble the lumpia: Lay a spring roll wrapper flat on a clean surface. Place about 2-3 tablespoons of the cooled filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides, and roll tightly to form a cylinder. Moisten the final edge with a little water or beaten egg to seal.
â±ïž 20 minutes - 8
Heat about 3-4 inches of vegetable oil in a deep pot or wok to 175°C (350°F). Carefully place the wrapped lumpia into the hot oil, ensuring not to overcrowd the pot. Fry in batches.
â±ïž 5-7 minutes per batch - 9
Deep fry the lumpia for 5-7 minutes, or until they are golden brown and crispy. Turn them occasionally for even cooking. Use a slotted spoon to remove the fried lumpia and drain them on a wire rack set over paper towels.
â±ïž 5-7 minutes - 10
Serve the Lumpia Semarang immediately while hot and crispy, with sweet soy sauce (Kecap Manis) for dipping.
â±ïž As needed
ð¡ ããã®ã³ã
- âEnsure the filling is completely cooled before wrapping to prevent soggy wrappers.
- âFor extra crispiness, make sure the oil is at the correct temperature.
- âServe with a side of sliced chilies, garlic, or a sweet chili sauce for an extra kick.
- âThe filling can be made a day in advance and stored in the refrigerator.
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- Fresh (not fried): Serve the wrapped lumpia without frying for a lighter, softer version.
- Vegetarian: Omit the chicken and shrimp, and consider adding finely chopped firm tofu or more vegetables like carrots and cabbage.