Lumpia is a pastry that the Indonesian calls for spring roll. Lumpia’s term derives from lunpia in the Hokien dialect of Chinese. In Netherlands, it’s spelled as loempia which is the old Indonesian spelled for lumpia and also become the generic name for spring roll in Dutch. In the Phillipines, they also call lumpia as the Indonesian’s called and spelled.
This recipe is adapted from Tabloid Nova which I changed in seafood filling. The original recipe only used shrimp and squids. I also created my own dipping sauce for this lumpia.
|Category:||Appetizers and Snacks|
15-20 lumpia wrappers
2 tbsp oil for sauteeing
2-3 cloves garlics, minced
400 g seafood medley (raw squids, raw octopus, raw shrimps, raw cuttle fish, cooked mussels, cooked clams)
1 tbsp oysters sauce
1/2 tsp ground white pepper
1 tsp sesame oil
1 tbsp cornstarch, dissolve in a small amount of water
oil for deep frying
honey mustard (you can subtitute for regular mustard)
hot chili sauce (I used Indonesian hot chili sauce)
1. Chop shrimp, octopus, and cuttle fish. Dice squids into 1/2 x 1/2 cm cubes.
2. Sautee garlic at a medium-high heat in a pan until fragrant. Add raw seafood and stir fry until color changed. Add oysters sauce, salt, white pepper, sesame oil, and cooked seafood (mussels and clams); stir evenly. Thicken by adding cornstarch mixture, cook and stir for couple more minutes. Remove from the heat.
3. Take 1 lumpia wrapper and fill with 1 tbsp filling mixture. Wrap and shape.
4. Deep fry until golden brown. Mix all ingredients for dipping sauce. Serve lumpia with the dipping sauce