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Ingredients
- Serves 2-4 people
1 pack Spring Rolls
500 g bamboo shoots
2 + 1 Eggs
200 g Chicken Breast, coarsely chopped
100 g Peeled shrimp, coarsely chopped
40 g Shallots
30 g Garlic
50 g Leeks, thinly sliced
30 g Sweet Soy Sauce
19 g Oyster Sauce
7 g Soy Sauce
3 g Salt
4 g Sesame Oil
4 g White Pepper Powder
10 g Chicken Powder
50 ml Cooking Oil
200 ml water
38 g Sweet Soy Sauce
10 g Fish Sauce
18 g Sugar
17 g Cornstarch, dissolved in 30 ml of water
Lumpia Semarang
Lumpia Semarang is like a spring roll containing bamboo shoots, eggs, and chicken or shrimp. The taste of semarang spring rolls is a blend of flavors between Chinese and Indonesian cuisine because it was first made by a Chinese descendant who married an Indonesian and settled in Semarang, Central Java. Stuffed with tender bamboo shoots, juicy shrimps, chicken, vegetables and a variety of condiments, this roll is definitely hearty enough for a light lunch or a filling snack!
- Easy
- 60 min
- 30 min
- 15 min
- 3 steps
- 21 Ingredients
- Easy
- 3 steps
- 21 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Fry filling
- Cut the bamboo shoots into 4 – 5 cm lengths that are 1 cm thick.
- Boil the bamboo shoots in water for about 20 minutes. Rinse in water for 3 times to remove the smell.
- Blend onion and garlic into a paste.
- Sauté the paste with some oil until fragrant.
- Once fragrant, add in chicken and prawns. Mix well.
- Add in 2 eggs and stir well.
- Add in bamboo shoots, sweet soy sauce, oyster sauce, soy sauce, salt, sesame oil, white pepper and chicken powder. Stir evenly.
- Add leek and stir well.
- Remove and cool to room temperature.
-
Roll up spring rolls
- In a bowl, beat the remaining egg.
- Take a piece of spring roll skin, add about 50 g of filling and roll the spring roll up. Brush some egg to seal up the ends.
- Repeat for all.
- Once completed, place the spring rolls in the freezer so that they set in shape.
- Once they harden, fry the spring rolls with some hot oil and set aside.
-
Lumpia Sauce Making
- In a saucepan, add water, sweet soy sauce, fish sauce and sugar.
- Bring it to a boil.
- Add cornstarch slurry and simmer till it thickens.
- Remove and set aside
Plate and Serve!
Serve the spring rolls hot and crispy with sauce at the side.
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Ingredients
- Serves 2-4 people
-
1 pack Spring Rolls
500 g bamboo shoots
2 + 1 Eggs
200 g Chicken Breast, coarsely chopped
100 g Peeled shrimp, coarsely chopped
40 g Shallots
30 g Garlic
50 g Leeks, thinly sliced
30 g Sweet Soy Sauce
19 g Oyster Sauce
7 g Soy Sauce
3 g Salt
4 g Sesame Oil
4 g White Pepper Powder
10 g Chicken Powder
50 ml Cooking Oil
200 ml water
38 g Sweet Soy Sauce
10 g Fish Sauce
18 g Sugar
17 g Cornstarch, dissolved in 30 ml of water
Nutrition
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