Lumpia Semarang Isi Rebung (Bamboo Shoots Spring Rolls)
Servings: 15 pieces
Peranakan style spring rolls filled with bamboo shoots, dried shrimps, and shrimps wrapped in thin spring roll sheets and then fried or baked. Served with an addicting spicy and sweet sauce.
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Ingredients
- 15 sheets thin spring roll wrappers size 215 mm x 215 mm
- 500 gr canned bamboo shoot strips drain off liquid
- 1 Tbsp sugar to boil the bamboo shoots with
- 3 Tbsp cooking oil for stir frying
- 5 cloves garlic finely minced
- 2 Tbsp dried shrimp soaked until soft and finely chopped
- 300 gr shrimp peeled, deveined and chopped
- 75 ml water
- Cooking oil for deep frying
Seasonings:
- 1 tsp ground white pepper
- 1 ½ tbsp oyster sauce
- 1 tbsp sweet soy sauce kecap manis
Cornstarch slurry:
- 1 tsp cornstarch
- 2 tsp water
Dipping sauce:
- 250 ml water
- 6 cloves garlic finely grated
- 50 gr coconut sugar
- ½ tsp salt
- 1 Tbsp cornstarch with 1 Tbsp + 1 tsp water you can use tapioca starch too
- 3-4 Thai red chili chopped
Instructions
Prepare the dipping sauce (can be done the day before):
- In a saucepan, bring water, coconut sugar, salt and garlic to a boil. Thicken slightly with cornstarch/ tapioca flour mixture, stir until mixed. Remove from heat and set aside.
Prepare the bamboo shoots:
- Boil bamboo shoot with enough water in a saucepan and 1 tbsp sugar until soft and discard the boiling water
Prepare the filling:
- Heat some oil in a wok/skillet. Saute garlic for about 10 seconds. Add dried shrimp and saute until fragrant. Add the shrimp and cook until they turn pink, then add bamboo shoots, water, and seasonings. Stir fry until the liquid evaporates and the filling is dry. You don't want a wet filling
Wrapping:
- Prepare the cornstarch slurry by mixing the cornstarch with water. Set aside
- Place one sheet of spring roll wrapper on your work surface. Place 1-2 tbsp of filling (not too much) on the lower end of the wrapper, the side near you. Fold the bottom over to cover the filling and gently tuck it in and then fold the two sides over. Roll up once and tuck in a bit. Brush the edge of the wrapper with cornstarch slurry and then continue to roll all the way up to secure. Continue with the rest of the wrappers and filling
To bake the spring rolls:
- Preheat oven or air fryer at 350 F. Line a baking sheet with a parchment paper and then set a rack on top of the sheet. This is so that the spring rolls cook evenly on both sides. Place the spring rolls on the sheet or on the air fryer basket, in one layer. Brush with some oil and bake for 10-15 minutes or until golden brown and then flip over and bake for another 10 minutes. Remove from the oven and serve immediately or keep them warm in the oven at 200 F if not serving right away
To deep fry spring rolls:
- Preheat about 2 inches of oil in a small stainless steel saucepan or wok if you have one, over medium heat. When the oil is ready, gently slide in the spring rolls. Do not fry over high vigorous heat or the spring rolls might get unrolled and open. Fry until golden brown. Fry in small batches
- Remove from the oil to an absorbent paper towel.
