Entree: Indonesia – Chinese-Indonesian – Lumpia Semarang (Semarang-style Indonesian spring rolls filled with seasoned bamboo shoots, shrimp, chicken, and egg, fried until crisp)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 4 min

Total 40 min

Ingredients

- 12 lumpia wrappers or spring roll wrappers
- 8 oz (225 g) ground chicken
- 6 oz (170 g) medium shrimp, peeled and chopped
- 1 cup (100 g) canned or fresh bamboo shoots, thinly sliced
- 1/2 cup (50 g) dried cellophane (glass) noodles, soaked and drained
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1/2 cup (60 g) shredded carrot
- 2 green onions, thinly sliced
- 1 tbsp (15 ml) kecap manis (Indonesian sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground white pepper
- 2 hard-boiled eggs, chopped, approx. 3.5 oz (100 g) total
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for sealing
- 4 cups (950 ml) vegetable oil for deep-frying
- Sweet chili sauce or kecap manis for serving

Instructions

1. Prepare the cellophane noodles according to package directions, drain and cut into shorter lengths. Set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a wok or large skillet over medium-high heat. Sauté the minced garlic until fragrant, about 30 seconds.
3. Add the ground chicken and cook, breaking up with a spatula, until no longer pink, about 4 minutes. Add the chopped shrimp and cook until just opaque, about 2 minutes.
4. Stir in the bamboo shoots, shredded carrot, soaked cellophane noodles, green onions, kecap manis, light soy sauce, salt, and white pepper. Cook 2–3 minutes more to combine flavors and remove excess moisture. Fold in the chopped hard-boiled eggs. Taste and adjust seasoning. Remove filling from heat and let cool until easy to handle.
5. Place a lumpia wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tbsp of filling near the corner, fold the corner up over the filling, fold both sides in, then roll tightly toward the far corner. Brush the final corner with the cornstarch slurry to seal. Repeat with remaining wrappers and filling.
6. Heat oil in a deep pot or wok to 350°F (175°C). Fry lumpia in batches until golden brown and crisp, about 3–4 minutes per batch, turning as needed. Drain on paper towels.
7. Serve hot with sweet chili sauce or extra kecap manis for dipping.