Lumpia Semarang is known as a street hawker food in Indonesia that you can get everywhere and cheap. It is served with brown sauce and cucumber shallot pickle. This recipe was modified from an Indonesian cookbook "Seri Menu dan Resep Menu Istimewa 2" by Yasaboga.
There are several version of Lumpia in Indonesia. Lumpia Semarang is one of the popular lumpia in the country. Semarang itself is a name after the capital city of Central Java province. In addition, lumpia's term derives from lunpia in the Hokien dialect of Chinese.
Bamboo shoots are always known as the filling of this lumpia, and my alteration version has been augmented by abalone sauce.
Lumpia Semarang
recipe by yasaboga team
modified by me
Ingredients:
15 sheets spring roll warpper (size 215 mm x 215 mm)
500 g shredded/chopped fresh bamboo shoot
500 g peeled shrimp, chopped
2 tbsp ground dried shrimp (Indonesian: ebi)
5 cloves garlic, minced
1 tsp ground white pepper
2 tbsp abalone sauce*
1 tbsp oyster sauce
1 tbsp mushroom soy sauce (original recipe called for soy sauce)
1 tbsp Indonesian sweet soy sauce (kecap manis)
400 ml homemade shrimp broth
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 tapioca flour dissolve in a small amount of water
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.
Lumpia
1. 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.
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.
* Abalone sauce is a high-grade seasoning extracted from abalone. It is an indispensable seasoning for various abalone-taste cuisines. It can also be used to dip, fry and cold dress vegetable, seafood or meat.
