Lumpia Semarang

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rehydrate the dried shrimp by soaking them in warm water for 10 minutes, then drain and finely chop them.

   Ongeveer 10 min

   Tip van de kok: Soaking helps soften the shrimp, making them easier to chop and integrate into the filling.

2. 2

   Finely mince the garlic cloves and chop the shallot.

3. 3

   Dice the chicken thigh into small, uniform pieces.

   Tip van de kok: Smaller pieces cook more evenly and blend better with the other filling ingredients.

4. 4

   Julienne the bamboo shoots into thin strips.

   Tip van de kok: Ensure the bamboo shoots are well-drained to prevent excess moisture in the filling.

5. 5

   Heat 2 tablespoons of vegetable oil in a large wok or deep pan over medium heat until shimmering.

   Ongeveer 1 min

   Tip van de kok: Using a wok allows for even heat distribution and easy stir-frying.

6. 6

   Add the minced garlic and chopped shallot to the hot oil and stir-fry for 1-2 minutes until fragrant and lightly golden.

   Ongeveer 2 min

   Tip van de kok: Do not burn the aromatics, as this can impart a bitter taste to the filling.

7. 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.

   Ongeveer 5 min

   Tip van de kok: Stir frequently to ensure the chicken cooks evenly and doesn't stick to the pan.

8. 8

   Stir in the julienned bamboo shoots and scrambled egg, mixing well to combine all ingredients.

   Ongeveer 2 min

   Tip van de kok: Break the scrambled egg into small pieces as you stir to distribute it throughout the filling.

9. 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.

   Ongeveer 5 min

   Tip van de kok: A drier filling is crucial for crispy lumpia, as excess moisture can make the wrappers soggy and prone to tearing during frying.

10. 10

    Remove the filling from the heat and spread it out on a plate or baking sheet to cool completely to room temperature.

    Ongeveer 10 min

    Tip van de kok: Cooling the filling thoroughly prevents condensation inside the wrapper, which can lead to sogginess and tearing.

11. 11

    Lay a lumpia wrapper flat on a clean, dry surface with one corner pointing towards you.

    Tip van de kok: Keep unused wrappers covered with a damp cloth to prevent them from drying out and becoming brittle.

12. 12

    Place approximately 1-2 tablespoons of the cooled filling near the corner closest to you, forming a log shape.

    Tip van de kok: Avoid overfilling, as this can make the lumpia difficult to roll and prone to bursting during frying.

13. 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.

    Tip van de kok: Ensure the folds are snug to create a tight seal.

14. 14

    Roll the wrapper tightly from the bottom up to form a cylindrical spring roll.

    Tip van de kok: Roll firmly but gently to avoid tearing the wrapper.

15. 15

    Dab a small amount of beaten egg white on the top corner of the wrapper to seal it securely.

    Tip van de kok: Egg white acts as a natural glue, ensuring the lumpia stays sealed during frying.

16. 16

    Repeat the rolling process with the remaining filling and wrappers until all lumpia are assembled.

    Ongeveer 10 min

    Tip van de kok: Place the finished lumpia on a tray lined with parchment paper, ensuring they don't touch to prevent sticking.

17. 17

    Heat 500 ml of vegetable oil in a deep pot or wok over medium-high heat until it reaches 170°C (340°F).

    Ongeveer 5 min

    Tip van de kok: 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. 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.

    Tip van de kok: Fry in batches to maintain optimal oil temperature and achieve even browning.

19. 19

    Fry the lumpia for 5-7 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides.

    Ongeveer 7 min

    Tip van de kok: The lumpia should be a deep golden color, indicating a perfectly crisp exterior.

20. 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.

    Ongeveer 1 min

    Tip van de kok: Draining on a wire rack allows air circulation, keeping the lumpia crispy.

21. 21

    Serve the Lumpia Semarang immediately while hot, accompanied by chili sauce for dipping.

    Tip van de kok: For an authentic experience, serve with a sweet and spicy chili sauce.