LUMPIA SEMARANG

Lumpia means spring roll in Indonesian language. This particular

lumpia Semarang comes from the city of Semarang located in Central
Java. Brought in by the Chinese immigrants who then resided in that
area (we call it Peranakan). The lumpia is adapted and modified to
suit the local taste. The lumpia is filled with bamboo shoots (rebung),
dried shrimp, and shrimp. The city of Semarang is well-known for this
lumpia.

INGREDIENTS FOR LUMPIA SEMARANG

1. Lumpia Wrappers
2. CANNED BAMBOO SHOOTS
3. SUGAR
4. DRIED SHRIMP
5. SHRIMP
6. OYSTER SAUCE
7. SWEET SOY SAUCE
8. COCONUT SUGAR
9. CORNSTARCH
10. THAI CHILI

HOW TO PREPARE THE LUMPIA FILLING

I recommend preparing the filling the day before. It makes your life
easier and the filling has time to cool down and chill. It’s easier to
wrap.
1. BOIL BAMBOO SHOOTS (TO GET RID OF SMELL): Boil bamboo
shoot with enough water and 1 tbsp sugar until soft and discard the
boiling water
2. SAUTE AROMATICS: The aromatics here would be garlic and
dried shrimp. Heat some oil in a wok/skillet. Saute garlic for about 10
seconds. Add dried shrimp and saute until fragrant.
3. ADD SHRIMP: Add the shrimp and cook until they turn pink.
Then add bamboo shoots, water, and seasonings. Stir fry until the
liquid evaporates and the filling is dry. You don’t want a wet filling.
4. STIR IN GREEN ONIONS
Now that we have the filling, all we need to do is wrap these babies
up!

HOW TO WRAP SPRING ROLLS (LUMPIA)

Mix the cornstarch with water to make a cornstarch slurry. This is used
to seal the wrappers so they won’t open up when you cook them,
especially if you deep fry them.
1. Place one sheet of spring roll wrapper on your work surface, like a
diamond shape.
2. Place 1-2 tbsp of filling (not too much) on the lower end of the wrapper,
the side near you.

3. Fold the bottom over to cover the filling and gently tuck it in so it’s tight as
you roll it up later.

4. Fold the two sides over.

5. Roll up once and tuck in a bit.

6. Brush the edge of the wrapper with cornstarch slurry.

7. Continue to roll all the way up to secure. Continue with the rest of the
wrappers and filling.

HOW TO KEEP SPRING ROLLS (LUMPIA) CRISPY

AFTER COOKING
1. Line a baking sheet with a rack
2. Place the spring rolls on top in one layer, do not stack or they will
end up steaming each other and lose that crispiness
3. Keep them warm in the oven at 200 F or use the “keep warm”
setting if there’s one, until ready to serve
4. If you are bringing this to a potluck, make sure you let them cool
completely on the rack, and then transfer to a large baking sheet,
BUT, do not cover them with a foil or cling wrap, this will create
condensation and soften the spring roll wrappers. If you have access
to the oven, re-crisp them in the oven when you get there.
INGREDIENTS

  
 15 sheets thin spring roll wrappers size 215 mm x 215 mm
 500 grcanned bamboo shoot strips drain off liquid
 1 Tbsp sugar to boil the bamboo shoots with
 3 Tbsp cooking oil for stir frying
 5 cloves garlic finely minced
 2 Tbsp dried shrimp soaked until soft and finely chopped
 300 gr shrimp peeled, deveined and chopped
 75 ml water
 Cooking oil for deep frying

Seasonings:
 1 tsp ground white pepper
 1 ½ tbsp oyster sauce
 1 tbsp sweet soy sauce kecap manis

Cornstarch slurry:
 1 tsp cornstarch
 2 tsp water

Dipping sauce:
 250 ml water
 6 cloves garlicfinely grated
 50 gr coconut sugar
 ½ tsp salt
 1 Tbspcornstarch with 1 Tbsp + 1 tsp wateryou can use tapioca starch too
 3-4 Thai red chili chopped

INSTRUCTIONS

 
Prepare the dipping sauce (can be done the day before):
o In a saucepan, bring water, coconut sugar, salt and garlic to a boil.
Thicken slightly with cornstarch/ tapioca flour mixture, stir until mixed.
Remove from heat and set aside.
Prepare the bamboo shoots:
o Boil bamboo shoot with enough water in a saucepan and 1 tbsp sugar
until soft and discard the boiling water

Prepare the filling:

o Heat some oil in a wok/skillet. Saute garlic for about 10 seconds. Add
dried shrimp and saute until fragrant. Add the shrimp and cook until
they turn pink, then add bamboo shoots, water, and seasonings. Stir
fry until the liquid evaporates and the filling is dry. You don't want a
wet filling

Wrapping:
o Prepare the cornstarch slurry by mixing the cornstarch with water. Set
aside
o Place one sheet of spring roll wrapper on your work surface. Place 1-2
tbsp of filling (not too much) on the lower end of the wrapper, the
side near you. Fold the bottom over to cover the filling and gently
tuck it in and then fold the two sides over. Roll up once and tuck in a
bit. Brush the edge of the wrapper with cornstarch slurry and then
continue to roll all the way up to secure. Continue with the rest of the
wrappers and filling

To bake the spring rolls:

o Preheat oven or air fryer at 350 F. Line a baking sheet with a
parchment paper and then set a rack on top of the sheet. This is so
that the spring rolls cook evenly on both sides. Place the spring rolls
on the sheet or on the air fryer basket, in one layer. Brush with some
oil and bake for 10-15 minutes or until golden brown and then flip
over and bake for another 10 minutes. Remove from the oven and
serve immediately or keep them warm in the oven at 200 F if not
serving right away

To deep fry spring rolls:

o Preheat about 2 inches of oil in a small stainless steel saucepan or
wok if you have one, over medium heat. When the oil is ready, gently
slide in the spring rolls. Do not fry over high vigorous heat or the
spring rolls might get unrolled and open. Fry until golden brown. Fry
in small batches
o Remove from the oil to an absorbent paper towel.