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Appetizers

Lumpia Semarang (Semarang Spring Rolls)

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30 min
Prep
15 min
Cook

Ingredients

  • 12 spring roll wrappers
  • 200 g bamboo shoots, finely chopped
  • 150 g shrimp, chopped
  • 100 g minced chicken
  • 2 eggs, scrambled
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp white pepper
  • Oil for frying

Method

  1. Sauté garlic, then add minced chicken and shrimp, cooking until done.
  2. Add bamboo shoots and scrambled egg, season with soy sauce and white pepper, and cook until the filling is dry enough to roll.
  3. Let the filling cool completely, then spoon onto spring roll wrappers and roll tightly, sealing the edge with a little water or flour paste.
  4. Deep-fry the rolls until golden brown and crisp, turning occasionally for even color.
  5. Drain on paper towels and serve with a sweet-savory dipping sauce.

Introduction: Lumpia Semarang is a signature snack from the city of Semarang in Central Java, blending Chinese-Indonesian culinary heritage.

Cultural Background: Lumpia Semarang is a signature snack from the city of Semarang in Central Java, blending Chinese-Indonesian culinary heritage. The rolls are filled with a savory mix of bamboo shoots, egg, and shrimp or chicken, then fried until golden and crackling, and are considered a point of civic pride.

Tips: Cool the filling fully before rolling, or the wrappers will become soggy and tear. Fry in small batches to keep the oil temperature steady and the rolls crisp.

Variations: Serve fresh (unfried), Semarang-style, wrapped simply and eaten with the sauce on the side. Add diced carrot or jicama for extra crunch and sweetness in the filling.

Storage: Store uncooked, assembled rolls in the fridge for up to a day, or freeze for up to a month.

Reheating: Reheat fried rolls in an oven or air fryer at 180°C (350°F) until hot and crisp again.

FAQs:

Q: Can lumpia Semarang be baked instead of fried?

A: Yes, brushing with oil and baking at 200°C (400°F) until golden gives a lighter, though less crisp, result.

Q: What dipping sauce is traditional?

A: A sweet garlic-vinegar sauce, sometimes with a touch of chili, is the classic Semarang accompaniment.

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