LUMPIA SEMARANG - Indonesian Spring Roll



 Lumpia Semarang is a type of Indonesian spring roll that originated from the city of Semarang in Central Java. It typically contains a savory filling of bamboo shoots, chicken, shrimp, eggs, and various spices, wrapped in thin spring roll wrappers and fried until crispy. Here's a recipe to make Lumpia Semarang:

Ingredients:

For the Filling:

  • 200g chicken breast, finely chopped or minced
  • 100g shrimp, peeled, deveined, and finely chopped
  • 100g bamboo shoots, finely chopped
  • 2 eggs, beaten
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground white pepper
  • 1 teaspoon salt, or to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • Spring roll wrappers (you can use store-bought wrappers)

For Frying:

  • Vegetable oil for deep frying

For Serving:

  • Sweet chili sauce or your favorite dipping sauce

Instructions:

  1. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and shallots, and sauté until fragrant.

  2. Add the chopped chicken breast and shrimp to the pan. Cook until the chicken is no longer pink and the shrimp turns pink and opaque.

  3. Add the chopped bamboo shoots to the pan and cook for a few more minutes until they are tender.

  4. Season the filling with ground coriander, ground white pepper, salt, soy sauce, and sugar. Mix well to combine.

  5. Push the filling to one side of the pan and pour the beaten eggs onto the empty side. Scramble the eggs until they are fully cooked, then mix them with the rest of the filling.

  6. Once the filling is cooked through and well combined, remove the pan from the heat and let it cool completely.

  7. Take one spring roll wrapper and place it on a clean surface. Spoon about 2-3 tablespoons of the filling onto the bottom half of the wrapper, leaving some space at the edges.

  8. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly into a cylinder shape. Seal the edge with a little bit of water to secure the roll.

  9. Repeat the process with the remaining wrappers and filling.

  10. Heat vegetable oil in a deep fryer or a large pot to 350°F (180°C). Fry the lumpia in batches until they are golden brown and crispy, about 3-4 minutes per batch.

  11. Remove the fried lumpia from the oil and drain them on a paper towel-lined plate to remove excess oil.

  12. Serve Lumpia Semarang hot with sweet chili sauce or your favorite dipping sauce on the side.

Enjoy your delicious Indonesian Lumpia Semarang as a snack or appetizer!

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