Semarang Spring Rolls (Lumpia) Recipe from Central Java

Name: Semarang Spring Rolls (Lumpia)
Total time: 1 h 15 min
Yield: 15 people
Cuisine: Indonesian, Central Java
Ingredients: 15 spring roll wrappers; 300 g bamboo shoots, cut into matchsticks and boiled twice to remove the smell; 150 g peeled prawns, chopped; 150 g chicken, chopped; 2 eggs; 4 garlic cloves, chopped; 2 tbsp light soy sauce; 1 tbsp sugar; 1/2 tsp pepper; 1 tsp salt; 50 g palm sugar; 300 ml water; 1 tbsp tapioca starch; 2 ground garlic cloves; a pinch of salt; spring onion; cucumber pickle; bird's eye chillies

How to Make

Fry the garlic, then add the chicken and prawns until they change colour.

Add the eggs and scramble.

Add the bamboo shoots, soy sauce, sugar, pepper and salt. Cook until dry. Cool.

Fill each wrapper with 2 tbsp filling, fold and roll tightly. Seal with egg white.

Deep-fry in hot oil until golden.

For the sauce, boil the water, palm sugar, garlic and salt, then thicken with the starch.

Serve with the sauce, spring onion, pickle and chillies.

Kitchen tip

Boil the bamboo shoots twice and discard the water to remove their strong smell.

Questions

Where does Semarang Spring Rolls (Lumpia) come from?

Lumpia Semarang is a traditional dish from Central Java (capital: Semarang), in the Java region of Indonesia.

How long does Semarang Spring Rolls (Lumpia) take to make?

It takes about 1 hr 15 min in total to make 15 servings, including preparation.

What is the secret to a good Semarang Spring Rolls (Lumpia)?

Boil the bamboo shoots twice and discard the water to remove their strong smell.

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