Lumpia Semarang

Lumpia are pastries of Chinese origin similar to fried spring rolls popular in Southeast Asia. In the Netherlands, Belgium and France, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch and French. Lumpia Semarang is named after the capital city of Central Java in Indonesia, Semarang, where significant Chinese Indonesian settles. Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawn. It is served with a sweet chili sauce made from dried shrimp (optional), coconut sugar, red chili peppers, bird's eye chili peppers, ground white pepper, tapioca starch, water, and baby shallots. Lumpia Semarang is served either deep-fried or unfried, as the filling is already pre-cooked.

Información adicional

Nivel de dificultad:
4 - 6
Tiempo de preparación:
20 minutes
Tiempo de cocción:
25 minutes


300-500 grams shrimp
150 grams bamboo shoots (bamboo sprouts)
100 grams soybean sprouts
3-4 garlic cloves
2 eggs
50 grams palm sugar
3-5 tablespoons sweet soy sauce
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper powder
1-2 tablespoons flour
spring roll pastry
cooking oil, for deep-frying

Prepare the ingredients.



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