Semarang-Style Spring Rolls

Lumpia Semarang

Ingredients

Filling: 200g bamboo shoots (julienned), 200g chicken breast (shredded), 100g shrimp (chopped), 5 shallots (sliced), 3 garlic cloves (minced), 2 eggs (scrambled). Seasoning: 2 tbsp sweet soy sauce, 1 tbsp oyster sauce, 1 tsp salt, 1/2 tsp pepper. Wrappers: 20 spring roll wrappers. Dipping: Sweet chili sauce.

Detail Steps and Procedure

1. Prep Filling: Julienne bamboo shoots, shred cooked chicken, chop shrimp.

2. Cook Aromatics: Heat 2 tbsp oil, saut shallots and garlic until fragrant.

3. Add Proteins: Add chicken and shrimp, cook 3-4 minutes.

4. Add Vegetables: Add bamboo shoots, cook 5 minutes until tender.

5. Season: Add sweet soy sauce, oyster sauce, salt, pepper. Mix well.

6. Add Eggs: Stir in scrambled eggs. Cool filling completely.

7. Wrap: Place 2 tbsp filling on wrapper, fold sides, roll tightly. Seal with flour paste.

8. Fry: Heat oil to 350°F (175°C). Fry lumpia 3-4 minutes until golden and crispy.

9. Serve: Drain, serve hot with sweet chili sauce for dipping.

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