I’m participating in the Indonesia Eats Cook-up contest that is being held from September 1 – September 30 by another wonderful food blogger, Indonesia Eats by using one of her recipes. I saw Semarang Style Lumpia recipe or you can call it Semarang Style Spring Roll I supposed, on her blog and immediately I knew I gotta try this. There are many different kinds of Lumpia and for this particular Semarang Style Lumpia, its main ingredients are with Bamboo shoots and shrimps. My husband and I absolutely love this Semarang Style Lumpia. I asked him to guess if he knew what the filling was and he said “Daikon/Radish?” I smiled and told him that it was Bamboo Shoot. It’s a good thing that he guessed it wrong because he couldn’t even smell the Bamboo Shoot that most people despise. The dipping sauce is just amazing!! This recipe is a keeper for me.
SEMARANG STYLE LUMPIA / LUMPIA SEMARANG
- 15 sheets spring roll warpper size 215 mm x 215 mm
- 1 lb 500 g shredded bamboo shoot
- 1 lb 500 g peeled shrimp, chopped
- 2 Tbsp dried shrimp soaked until soft and ground
- 5 cloves minced garlic
- 1 tsp ground white pepper
- 1 1/2 tbsp oyster sauce
- 1 tbsp sweet soy sauce kecap manis
- About 1/2 cup 100 ml homemade shrimp broth (I used the water used to soak the dried shrimp)
- 3 Tbsp oil for stir frying
- 1 cup 250 ml water
- 6 cloves garlic minced
- 1.5 oz 50 g grated coconut sugar / Gula Jawa / Gula Melaka
- 1/2 tsp salt
- 1 Tbsp corn starch or tapioca flour dissolve in a small amount of water
- 3-4 Bird eyes chilies chopped
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.
Boil bambo shoot with enough water and 1 tbsp sugar until soft and discard the boiling water
Heat some oil in a wok/skillet. Saute garlic until fragrant. Add in shrimp, bamboo shoot, ground dried shrimp, oyster sauce, sweet soy sauce, white pepper and salt. Add broth and cook until water evaporates and slightly thickened
Place 2- 3 tbsp filling on the wrapper. You can follow instruction on the Spring Roll Wrapper on how to wrap the Lumpia. Fold over the corner that faces away from us. Brush the 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
You can even freeze them after wrapping. When ready to fry, DO NOT THAW. They go straight from frozen to the hot oil to be fried.