Lumpia Semarang, Springrolls Semarang

Written by on June 13, 2012 in Java Culinary with 0 Comments

Lumpia Semarang, Springrolls Semarang



  1. 15 pcs spring roll wrappers / pastry

For the filling:

  1. 2 shalllots, finely chopped
  2. 3 cloves garlic, finely chopped
  3. 2 spring onions, finely cut
  4. 250 gr skinless shrimps, raughly chopped
  5. 150 gr chicken fillet, boiled, raughly chopped
  6. A canned of 350 gr shredded bamboo shoot
  7. 1 scramble-fried egg
  8. 1 tbsp dried shrimp/ebi, soaked in hot water, raughly chopped
  9. 2 tbsp indonesian sweet soya sauce/kecap manis
  10. 1 tsp salt
  11. 1/2 sdt pepper
  12. 75 ml water/broth
  13. Vegetable oil to fry the spring rolls


  1. 500 ml water
  2. 1 clove garlic, bruished
  3. 50 gr palm sugar, shredded
  4. 1/2 tsp salt
  5. 1 tbsp salty soy sauce
  6. 6 tsp tapioka flour, dissolved in 1 tbsp water

Sweet Sour Sauce (If preferred):

  1. 2 cloves garlic, finely chopped
  2. 1 large red chilli, de-seeded, finely chopped
  3. 1 tbsp vinegar, 1 tbsp sugar
  4. 200 ml water, 1/2 tsp salt
  5. 1/2 tsp corn flour, dissolved in 1 tbsp water

Spring Rolls ala Semarang

Place of Origin : Place of origin : Semarang City – Middle of Java

Source: Modified from Femina

Tips & Tricks!!

Named after the capital city of Central Java in Indonesia, Semarang. It was created by Chinese immigrants in the city of Semarang. It is filled with bamboo shoots, dried shrimp (ebi in Indonesian) chicken and/or prawn. It is served with lumpia sauce that is made from dried shrimp (optional), coconut sugar, red chillies, bird’s eye chilies, water, ground white pepper, tapioca starch and water and can be served in either fried or unfried condition. One of the best taste of Lumpia Semarang, you can find it in Klenteng Gang Lombok, Semarang. (Source : Wikipedia)


  1. Filling: Heat 1 tbsp oil in a saucepan, make the scramble egg. Put aside.
  2. Heat another 2 tbsp oil, stir-fry the shallot & garlic until fragrant.
  3. Add the spring onion & shrimp, stir to mix and cook until the shrimp well cooked.
  4. Add the chicken and bamboo shoot, stir to mix. Add the dried shrimp & scramble-egg. Mix them well.
  5. Add kecap manis, pepper and salt. Add a little bit sugar if necessary (to taste).
  6. Pour in the water/ broth, cook untill all items are well cooked. Lift and let it cool.
  1. Preparing the spring rolls: Place the wrapper in front of you, with one corner at the bottom so that it look like a diamond.
  2. Put 2 tbsp filling in the bottom part of the wrapper in a thin log shape, avoid touching the edges.
  3. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
  4. Fold over the left and the right side and roll it up to form a tube.
  5. Rub the top edge part with a solvent wheat flavour and seal the roll.
  6. Deep fry the spring rolls **) over a medium-high heat until lightly brown. It should take only a minute or two.
  7. Pat dry with kitchen paper or put them on the towelled tray to let them drain.
  1. Sauce: Bring all the sauce ingredients into boil and the sauce becomes thick. Lift.
  2. Serve the spring rolls with sauce while hot.

Serving Method:

  1. Sweet sour sauce : Mix all ingredients and cook untill boiled. Add the solvent corn flour, stir to mix and cook until the sauce becomes thick. Lift.
  1. ** If you want to eat it wet / unfried then sealing step is not necessary.

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