Lumpia Semarang - Semarang Style Lumpia

I have been making this snack so many times. Since I love spring rolls but sometimes when I bought them, I didn't get the appropriate flavour for my taste buds.

This snack is one of my favourite street foods in Indonesia. For the people who live in North America,  lumpia is related with Filipino's cuisine.  However, lumpia is also a word for spring roll in Indonesian, lumpia's term derives from lunpia in the Hokien dialect of Chinese.

Since Indonesia and the Phillipines are neighborhood country, we have some similarity in words, although we speak different language.

The same name doesn't mean the same filling.  Lumpia semarang is enhanced by shredded bamboo shoot and Indonesian favourite sweet soy sauce, kecap manis.

Some people that I gave a taste of lumpia semarang asked me, how I cooked the bamboo shoot without the nasty smell. The key is boil bamboo shoot in water with a small amount of sugar to kick the stink away.


Lumpia Semarang
Ingredients:
15 sheets spring roll warpper (size 215 mm x 215 mm)
500 g shredded fresh bamboo shoot
500 g peeled shrimp, chopped
2 tbsp ground dried shrimp (Indonesian: ebi)
5 cloves garlic, minced
1 tsp ground white pepper
1 1/2 tbsp oyster sauce
1 tbsp Indonesian sweet soy sauce (kecap manis)
100 ml homemade shrimp broth (can be substituted for water and dried shrimp)
3 tbsp oil for stir frying

Brown sauce
250 ml water
6 cloves garlic, minced
85 g coconut sugar, shredded (Indonesian: gula merah; original recipe called for 100 g coconut sugar)
1/2 tsp salt
1 tbsp corn starch or tapioca flour dissolve in a small amount of water
bird eyes chilies, chopped

Directions:
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.

Lumpia1. Cook bambo shoot with water and 1 tbsp sugar until boiled, drain. Stir fry garlic until fragrant, add shrimp, bamboo shoot, ground dried shrimp, oyster sauce, kecap manis, white pepper and salt. Add broth, cook until water evaporates.

2. 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.

3. Deep fry until golden brown.