Lumpia Semarang
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
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.
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.
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