📝 About This Recipe
Lumpia Semarang is a legendary Indonesian street food masterpiece that beautifully marries Chinese culinary heritage with Javanese sweetness. These oversized spring rolls are famous for their generous filling of succulent bamboo shoots, savory dried shrimp, and tender chicken, all encased in a shatteringly crisp golden shell. What truly sets this dish apart is the signature thick, sweet garlic sauce and the traditional accompaniment of fresh bird's eye chilies and crunchy green onions.
🥗 Ingredients
The Filling
- 500 grams Bamboo Shoots (boiled, drained, and cut into matchsticks)
- 200 grams Chicken Thigh (finely minced)
- 150 grams Shrimp (peeled, deveined, and chopped)
- 3 pieces Eggs (scrambled into small bits)
- 5 cloves Garlic (finely minced)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1 tablespoon Ebi (Dried Shrimp) (soaked, toasted, and ground to powder)
- 1 teaspoon Salt and White Pepper (or to taste)
The Wrapper & Sealant
- 12 large sheets Spring Roll Wrappers (thawed if frozen)
- 1 tablespoon All-purpose Flour (mixed with 2 tbsp water to make a paste)
- 1 liter Vegetable Oil (for deep frying)
The Signature Brown Sauce
- 300 ml Water
- 50 grams Palm Sugar (crushed)
- 2 cloves Garlic (mashed into a paste)
- 2 tablespoons Tapioca Starch (dissolved in a little water)
For Garnish
- 5 stalks Green Onions (cut into 3-inch lengths)
- 10 pieces Bird's Eye Chilies (fresh and whole)
👨🍳 Instructions
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1
Prepare the bamboo shoots by boiling them twice in fresh water to remove any pungent odor, then drain thoroughly and pat dry.
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2
Heat 2 tablespoons of oil in a large wok over medium-high heat. Sauté the minced garlic until fragrant and golden.
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3
Add the minced chicken and chopped shrimp to the wok. Stir-fry until the chicken changes color and the shrimp turns pink.
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4
Incorporate the bamboo shoots, ground ebi (dried shrimp), sweet soy sauce, salt, and white pepper. Toss well to ensure even coating.
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5
Add the pre-scrambled eggs into the mixture. Continue cooking until the filling is relatively dry; this is crucial to prevent a soggy wrapper.
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6
Transfer the filling to a tray and spread it out. Allow it to cool completely to room temperature before wrapping.
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7
To make the sauce: Boil water, palm sugar, and garlic paste in a small saucepan. Once the sugar dissolves, slowly whisk in the tapioca slurry until the sauce thickens and becomes translucent.
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8
Lay one spring roll wrapper on a clean surface. Place 2-3 tablespoons of filling near the bottom edge.
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9
Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward. Seal the top edge with the flour-water paste.
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10
Heat the frying oil to 175°C (350°F). Deep fry the lumpia in batches for 4-6 minutes until they are a deep, uniform golden brown.
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11
Drain the fried lumpia on a wire rack or paper towels standing upright to keep them extra crispy.
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12
Serve immediately while hot with a side of the thick brown sauce, fresh green onions, and whole chilies for an authentic experience.
💡 Chef's Tips
Always ensure the bamboo shoot filling is as dry as possible before wrapping to maintain crunch. If using canned bamboo shoots, rinse them multiple times and boil with a piece of ginger to neutralize the 'tinny' smell. Don't overcrowd the frying pan, as this drops the oil temperature and leads to greasy, oily lumpia. For a smoother sauce, strain it through a fine-mesh sieve after thickening to remove garlic bits. Use 'Lumpia' specific wrappers if available at Asian grocers, as they are thinner and crispier than standard egg roll skins.
🍽️ Serving Suggestions
Pair with a cold glass of Indonesian Jasmine tea (Teh Botol) to balance the savory-sweet flavors. Serve alongside 'Acar' (Indonesian pickled cucumbers and carrots) for a refreshing acidic contrast. Offer a small dish of hot mustard for those who enjoy an extra pungent kick. Traditionally eaten by taking a bite of the roll, followed by a bite of fresh green onion and a tiny nibble of chili.