Semarang Springroll
Lumpia Semarang is known as a street hawker food in Indonesia that you can get everywhere and cheap in the country. Also it was one of my favourite street foods. It is served with brown sauce and cucumber shallot pickle. This recipe was modified from an Indonesian cookbook “Seri Menu dan Resep Menu Istimewa 2″ by Yasaboga.

There are several version of Lumpia in Indonesia. Lumpia Semarang is one of the popular lumpia in the country. Semarang itself is a name after the capital city of Central Java province. I have been making this snack so many times. Since I love spring rolls but sometimes when I bought them, I didn’t get the appropriate flavour for my taste buds.

For the people who live in North America, lumpia is related with Filipino’s cuisine. However, lumpia is also a word for spring roll in Indonesian, lumpia’s term derives from lunpia in the Hokien dialect of Chinese.

Since Indonesia and the Philippines are neighborhood country, we have some similarity in words, although we speak different language. The same name doesn’t mean the same filling. Bamboo shoots are always known as the filling of this lumpia, and in this post I put two versions of mine. One was with abalone sauce.

Some people that I gave a taste of lumpia semarang asked me, how I cooked the bamboo shoot without the nasty smell. The key is boil bamboo shoot in water with a small amount of sugar to kick the stink away.

Lumpia Semarang

15 sheets spring roll warpper (size 215 mm x 215 mm)15 sheets spring roll warpper (size 215 mm x 215 mm)
500 g shredded fresh bamboo shoot500 g shredded fresh bamboo shoot
500 g peeled shrimp, chopped500 g peeled shrimp, chopped
2 tbsp ground dried shrimp (Indonesian: ebi)2 tbsp ground dried shrimp (Indonesian: ebi)
5 cloves garlic, minced5 cloves garlic, minced
1 tsp ground white pepper1 tsp ground white pepper
2 tbsp abalone sauce*1 1/2 tbsp oyster sauce
1 tbsp oyster sauce1 tbsp Indonesian sweet soy sauce (kecap manis)
1 tbsp mushroom soy sauce (original recipe called for soy sauce)100 ml homemade shrimp broth (can be substituted for water and dried shrimp)
1 tbsp Indonesian sweet soy sauce (kecap manis)3 tbsp oil for stir frying
150 ml homemade shrimp broth (can be substituted for water and dried shrimp)
3 tbsp oil for stir frying

Brown sauce
250 ml water
6 cloves garlic, minced
85 g coconut sugar, shredded (Indonesian: gula merah; original recipe called for 100 g coconut sugar)
1/2 tsp salt
1 tbsp corn starch or tapioca flour dissolve in a small amount of water
bird eyes chilies, chopped

Brown Sauce:
In a saucepan, bring water, coconut sugar, salt and garlic to a boil. Thicken with tapioca flour mixture, stir until mixed. Remove from heat and set aside.

1. Cook bambo shoot with water and 1 tbsp sugar until boiled, drain. Stir fry garlic until fragrant, add shrimp, bamboo shoot, ground dried shrimp, oyster sauce, kecap manis, white pepper and salt. Add broth, cook until water evaporates.

2. Place 2- 3 tbsp filling on the wrapper. Fold over the corner that faces away from us. Brush brown sauce onto this corner for gluing. Fold over the left-facing and right-facing corners. Roll the lumpia toward us, onto the remaining corner of the wrapper. Examine the wrapper to ensure that it is fully sealed. Do until all filling and wrappers done.

3. Deep fry until golden brown.



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