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
Recipe Courtesy of
Asian Food Network

Lumpia Semarang

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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

  1. 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.
    Fry filling


  2. 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.
    Roll up spring rolls


  3. 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
    Lumpia Sauce Making


Plate and Serve!

Serve the spring rolls hot and crispy with sauce at the side.

Plate and Serve!
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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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