Lumpia Semarang - Semarang (Indonesian) Spring Rolls Recipe

Name: Lumpia Semarang - Semarang (Indonesian) Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 sheets roll spring, warpper, size 215 mm x 215 mm; 3 3/8 cups bamboo shoot shredded/chopped fresh; 2 1/4 cups peeled shrimp chopped; 2 tablespoons ground dried shrimp Indonesian: ebi; 5 cloves garlic minced; 1 teaspoon ground white pepper; 2 tablespoons sauce abalone; 1 tablespoon oyster sauce; 1 tablespoon mushroom soy sauce original recipe called for soy sauce; 1 tablespoon Indonesian sweet soy sauce kecap manis; 1 11/16 cups broth homemade shrimp; 3 tablespoons oil for stir frying; 1 cup water; 6 cloves garlic minced; 9/16 cup coconut sugar shredded, Indonesian: gula merah; original recipe called; 1/2 teaspoon salt; 1 tablespoon tapioca flour dissolve in a small amount of water

Servings: persons

15 sheets roll spring, warpper, size 215 mm x 215 mm
3 3/8 cups bamboo shoot shredded/chopped fresh
2 1/4 cups peeled shrimp chopped
2 tablespoons ground dried shrimp Indonesian: ebi
5 cloves garlic minced
1 teaspoon ground white pepper
2 tablespoons sauce abalone
1 tablespoon oyster sauce
1 tablespoon mushroom soy sauce original recipe called for soy sauce
1 tablespoon Indonesian sweet soy sauce kecap manis
1 11/16 cups broth homemade shrimp
3 tablespoons oil for stir frying
1 cup water
6 cloves garlic minced
9/16 cup coconut sugar shredded, Indonesian: gula merah; original recipe called
1/2 teaspoon salt
1 tablespoon tapioca flour dissolve in a small amount of water

1
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.
2
Lumpia: 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.
3
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.
4
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.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 15 sheets roll spring, warpper, size 215 mm x 215 mm, 3 3/8 cups bamboo shoot shredded/chopped fresh, 2 1/4 cups peeled shrimp chopped, 2 tablespoons ground dried shrimp Indonesian: ebi, and more.

Yes, Lumpia Semarang - Semarang (Indonesian) Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lumpia Semarang - Semarang (Indonesian) Spring Rolls

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