SnackAppetizer

Lumpia Semarang

Name: Lumpia Semarang
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 lumpia
Cuisine: indonesian
Ingredients: 20 g dried shrimp soaked and finely chopped; 150 g chicken thigh finely diced; 250 g bamboo shoot julienned and boiled; 2 pcs egg scrambled; 2 clove garlic minced; 1 pcs shallot finely chopped; 1 tbsp soy sauce; 1 tbsp oyster sauce; 0.5 tsp sugar; 0.25 tsp white pepper; 2 tbsp vegetable oil; 12 pcs lumpia wrapper about 20cm x 20cm; 1 pcs egg white lightly beaten; 500 ml vegetable oil for deep frying; 30 ml chili sauce (optional)

Experience the authentic flavors of Semarang with these crispy Indonesian spring rolls. Each bite offers a delightful contrast of a golden, crunchy exterior and a savory filling of tender chicken, earthy bamboo shoots, and umami-rich dried shrimp, all seasoned to perfection. They are an irresistible appetizer or snack that will transport your taste buds to Southeast Asia.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 543 kcal

Allergen information: may contain crustaceans, eggs, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

20 gdried shrimp, soaked and finely chopped
150 gchicken thigh, finely diced
250 gbamboo shoot, julienned and boiled
2 pcsegg, scrambled
2 clovegarlic, minced
1 pcsshallot, finely chopped
1 tbspsoy sauce
1 tbspoyster sauce
0.5 tspsugar
0.25 tspwhite pepper
12 pcslumpia wrapper, about 20cm x 20cm

filling

2 tbspvegetable oil

sealing

1 pcsegg white, lightly beaten

frying

500 mlvegetable oil, for deep frying

for serving

30 mlchili sauce(optional)

Equipment

Large wok or deep pan · Cutting board · Chef's knife · 2× Mixing bowls · Slotted spoon or spider · Wire rack · Paper towels · Deep pot (for frying) · Kitchen thermometer · Tongs · Small brush (for egg wash) (optional)

The method

Step by step

1
Rehydrate the dried shrimp by soaking them in warm water for 10 minutes, then drain and finely chop them.
About 10 min
Cook’s note: Soaking helps soften the shrimp, making them easier to chop and integrate into the filling.
2
Finely mince the garlic cloves and chop the shallot.
3
Dice the chicken thigh into small, uniform pieces.
Cook’s note: Smaller pieces cook more evenly and blend better with the other filling ingredients.
4
Julienne the bamboo shoots into thin strips.
Cook’s note: Ensure the bamboo shoots are well-drained to prevent excess moisture in the filling.
5
Heat 2 tablespoons of vegetable oil in a large wok or deep pan over medium heat until shimmering.
About 1 min
Cook’s note: Using a wok allows for even heat distribution and easy stir-frying.
6
Add the minced garlic and chopped shallot to the hot oil and stir-fry for 1-2 minutes until fragrant and lightly golden.
About 2 min
Cook’s note: Do not burn the aromatics, as this can impart a bitter taste to the filling.
7
Add the finely chopped dried shrimp and diced chicken thigh to the wok, cooking for 4-5 minutes until the chicken is no longer pink and is lightly browned.
About 5 min
Cook’s note: Stir frequently to ensure the chicken cooks evenly and doesn't stick to the pan.
8
Stir in the julienned bamboo shoots and scrambled egg, mixing well to combine all ingredients.
About 2 min
Cook’s note: Break the scrambled egg into small pieces as you stir to distribute it throughout the filling.
9
Season the mixture with soy sauce, oyster sauce, sugar, and white pepper, then continue to cook for 3-5 minutes, stirring constantly, until the liquid has evaporated and the filling is relatively dry.
About 5 min
Cook’s note: A drier filling is crucial for crispy lumpia, as excess moisture can make the wrappers soggy and prone to tearing during frying.
10
Remove the filling from the heat and spread it out on a plate or baking sheet to cool completely to room temperature.
About 10 min
Cook’s note: Cooling the filling thoroughly prevents condensation inside the wrapper, which can lead to sogginess and tearing.
11
Lay a lumpia wrapper flat on a clean, dry surface with one corner pointing towards you.
Cook’s note: Keep unused wrappers covered with a damp cloth to prevent them from drying out and becoming brittle.
12
Place approximately 1-2 tablespoons of the cooled filling near the corner closest to you, forming a log shape.
Cook’s note: Avoid overfilling, as this can make the lumpia difficult to roll and prone to bursting during frying.
13
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners towards the center, creating an envelope shape.
Cook’s note: Ensure the folds are snug to create a tight seal.
14
Roll the wrapper tightly from the bottom up to form a cylindrical spring roll.
Cook’s note: Roll firmly but gently to avoid tearing the wrapper.
15
Dab a small amount of beaten egg white on the top corner of the wrapper to seal it securely.
Cook’s note: Egg white acts as a natural glue, ensuring the lumpia stays sealed during frying.
16
Repeat the rolling process with the remaining filling and wrappers until all lumpia are assembled.
About 10 min
Cook’s note: Place the finished lumpia on a tray lined with parchment paper, ensuring they don't touch to prevent sticking.
17
Heat 500 ml of vegetable oil in a deep pot or wok over medium-high heat until it reaches 170°C (340°F).
About 5 min
Cook’s note: Use a kitchen thermometer to accurately gauge the oil temperature; too low and the lumpia will be greasy, too high and they will burn before cooking through.
18
Carefully place 3-4 lumpia into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature and result in soggy lumpia.
Cook’s note: Fry in batches to maintain optimal oil temperature and achieve even browning.
19
Fry the lumpia for 5-7 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides.
About 7 min
Cook’s note: The lumpia should be a deep golden color, indicating a perfectly crisp exterior.
20
Remove the fried lumpia from the oil using a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
About 1 min
Cook’s note: Draining on a wire rack allows air circulation, keeping the lumpia crispy.
21
Serve the Lumpia Semarang immediately while hot, accompanied by chili sauce for dipping.
Cook’s note: For an authentic experience, serve with a sweet and spicy chili sauce.

Per serving

Nutrition

67%Score

Calories: 542.5kcal
Protein: 23.5g
Carbs: 44.7g
Fat: 29.9g
Fibre: 3g
Sugar: 4.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

These Lumpia Semarang are fantastic on their own, but truly shine when paired with a sweet and spicy Indonesian chili sauce or a simple vinegar dipping sauce. For a complete meal, serve them alongside a fresh salad or a bowl of steamed rice. You can also prepare the filling and roll the lumpia ahead of time, then freeze them uncooked for a quick appetizer whenever needed.

Storage

Store leftover fried lumpia in an airtight container in the refrigerator. For best crispness, store unfried lumpia in a single layer on a parchment-lined tray, covered tightly with plastic wrap.

Reheating

To reheat fried lumpia, preheat an oven or air fryer to 180°C (350°F). Reheat for 8-10 minutes, or until crispy and heated through. Avoid microwaving, as this will make them soggy.