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Lumpia Semarang – Spring Rolls with Bamboo Shoots
Lumpia Semarang are fried spring rolls from the port city of Semarang in Central Java. The filling is mostly bamboo shoots, with chicken, shrimp and egg, seasoned with kecap manis. Let the filling drain and cool well before you roll it, or the wrapper tears in the oil. Instead of sweet chile sauce, there is a thick garlic sauce with palm sugar, plus scallions and small chiles.
Lumpia Semarang – Spring Rolls with Bamboo Shoots
Laura Chen
5
30 minutes
35 minutes
390
Indonesian
Appetizer
Lumpia Semarang are fried spring rolls from the port city of Semarang in Central Java. The filling is mostly bamboo shoots, with chicken, shrimp and egg, seasoned with kecap manis. Instead of sweet chile sauce, there is a thick, sweet garlic sauce with palm sugar, plus fresh scallions and small chiles to bite into.
Ingredients
- 10 spring roll wrappers (20 x 20 cm, frozen, thawed)
- 300 g bamboo shoots (canned, drained), in fine strips
- 150 g chicken breast, finely diced
- 100 g shrimp, peeled and roughly chopped
- 2 eggs
- 3 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp ebi (dried shrimp), soaked for 10 minutes and chopped
- 1 tbsp kecap manis (sweet Indonesian soy sauce)
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil for frying
- 1 l vegetable oil for deep-frying
For the garlic sauce:
- 250 ml water
- 60 g palm sugar (gula jawa, Javanese coconut blossom sugar), chopped
- 2 garlic cloves, finely grated
- 1 tbsp kecap manis
- 1/2 tsp salt
- 1 tbsp tapioca starch, stirred into 3 tbsp water
To serve:
- 4 scallions, cut into 6 cm pieces
- 6 cabai rawit (small hot chiles), as desired
Instructions
- Boil the bamboo shoots in water for 5 minutes, drain, and press them out in a sieve. That gets rid of the canned smell.
- Heat 2 tbsp oil in a wok and fry the shallots and garlic over medium heat for 2 minutes, until translucent. Add the ebi and fry for 1 more minute.
- Add the chicken and shrimp to the wok and fry for 4 minutes, until the meat is white and the shrimp are pink.
- Stir in the bamboo shoots, kecap manis, oyster sauce, pepper and salt and fry for 5 minutes, until no liquid is left in the wok. Push the eggs to the side, let them set for 1 minute and mix them in.
- Spread the filling on a tray and let it cool for 15 minutes.
- For the sauce, bring the water, palm sugar, garlic, kecap manis and salt to a boil and simmer for 3 minutes, until the sugar has dissolved. Stir in the starch mixture and cook the sauce for 1 minute, until thick and glossy.
- Lay a wrapper in front of you as a diamond, put 2 tbsp filling on the lower third and fold the bottom corner over it. Fold in the sides, roll it up tightly and seal the tip with a little water.
- Heat the frying oil to 170 °C (338 °F) and fry the rolls in batches for 4 to 5 minutes, until golden brown. Drain them on paper towels.
- Serve the lumpia hot with the garlic sauce, scallions and chiles.
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