Indonesian & Malaysian

Lumpia Semarang

Name: Lumpia Semarang
Total time: 50 min
Yield: 1 servings
Cuisine: Indonesian & Malaysian
Ingredients: 12 spring roll wrappers (8-inch); 2 cups bamboo shoots, julienned; 1/2 lb ground chicken and 1/2 lb shrimp, finely chopped; 2 tbsp kecap manis, 3 cloves garlic minced, and 1 egg (beaten, for sealing)

Crisp Indonesian spring rolls from Semarang stuffed with sweet-savory bamboo shoots, chicken, and shrimp, fried golden and served with a garlicky sauce.

50 minutes

Serves 1

Appetizer

Contains common allergens

Egg Seafood Shellfish

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Instructions

4 steps

1
Heat 2 tablespoons of oil in a wok over medium-high heat and stir-fry the minced garlic until fragrant, about 30 seconds, then add the ground chicken and chopped shrimp and cook for 3 to 4 minutes until no longer pink.

2
Add the julienned bamboo shoots, kecap manis, 1 teaspoon ground white pepper, and 1 teaspoon salt, then stir-fry for 5 to 6 minutes until the mixture is dry and well combined. Spread the filling on a tray and let it cool completely so the wrappers won't tear.
3
Place about 3 tablespoons of filling along the lower third of each wrapper, fold in the sides, roll up tightly, and seal the edge with beaten egg, repeating for all 12 rolls.
4
Heat 2 inches of oil in a deep pan to 350°F and fry the rolls in batches for 3 to 4 minutes, turning, until evenly golden and crisp. Drain on a rack and serve hot with a dipping sauce of crushed garlic, palm sugar, and a splash of vinegar.

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