Lumpia Semarang - Semarang (Indonesian) Spring Rolls

Photo: Pepy Nasution

Ingredients

15 sheets spring roll warpper (size 215 mm x 215 mm)

500 grams shredded/chopped fresh bamboo shoot

500 grams peeled shrimp, chopped

2 tablespoons ground dried shrimp (Indonesian: ebi)

5 cloves garlic, minced

1 teaspoon ground white pepper

2 tablespoons abalone sauce*

1 tablespoon oyster sauce

1 tablespoon mushroom soy sauce (original recipe called for soy sauce)

1 tablespoon Indonesian sweet soy sauce (kecap manis)

400 milliliters homemade shrimp broth

3 tablespoons oil for stir frying

Brown sauce:

250 milliliters water

6 cloves garlic, minced

85 grams coconut or palm sugar, shredded (Indonesian: gula merah; original recipe called

1/2 teaspoon salt

1 tablespoon tapioca flour dissolve in a small amount of water

Preparation

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.

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

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

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.

Deep fry until golden brown.

Abalone sauce is a high-grade seasoning extracted from abalone. It is an indispensable seasoning for various abalone-taste cuisines. It can also be used to dip, fry and cold dress vegetable, seafood or meat.

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About

Lumpia Semarang is known as a street hawker food in Indonesia that you can get everywhere and cheap. It is served with brown sauce and cucumber shallot pickle (acar).

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. In addition, lumpia's term derives from lunpia in the Hokien dialect of Chinese.

Bamboo shoots are always known as the filling of this lumpia, and my alteration version has been augmented by abalone sauce.