lumpia semarang - a famous loempia

Ingredients

• 10spring roll wrappers
• 2 tbspplain flour
• 1 tbspwater
• as neededoil, for frying
• 3 clovesgarlic
• 2 tspebi (dried shrimp), toasted
• 100 gprawns
• 2eggs, beaten
• 200 gbamboo shoots
• ½ tbspoyster sauce
• 1 tbspkecap manis
• 1 tspsalt
• ½ tsppepper
• ½ tsppalm sugar
• 2 tbspoil
• 1 clovegarlic
• 300 mlwater
• 4 tbsppalm sugar
• 2 tbspsugar
• 1 tbspcornflour
• 2 tspwater

Instructions

1. 1

   Prepare the filling

   Finely slice or chop the garlic, ebi, prawns and bamboo shoots. Heat 2 tbsp oil in a pan and cook the ingredients for 3 minutes.

2. 2

   Season the mixture

   Stir in the beaten eggs, oyster sauce, kecap manis, ½ tsp palm sugar, salt and pepper. Cook the mixture, then divide it into 10 portions.

3. 3

   Mix the paste

   Combine 2 tbsp flour with 1 tbsp water to make a paste for sealing the wrappers.

4. 4

   Wrap the filling

   Put one portion of filling on a spring roll wrapper, fold and roll it up, then seal the edges with the flour paste. Repeat with the remaining wrappers and portions.

5. 5

   Fry the rolls

   Heat oil in a pan and fry the spring rolls until golden brown. Serve them with the sauce.

6. 6

   Make the sauce

   Mince 1 clove of garlic. Heat 300 ml water in a pan with the garlic, 4 tbsp palm sugar and 2 tbsp sugar. Mix 1 tbsp cornflour with 2 tsp water, add this mixture to the pan and cook until the sauce thickens.

What is lumpia Semarang?

Lumpia Semarang takes its name from Semarang, a city on the Indonesian island of Java. Lumpia are Indonesian spring rolls, often associated with the Chinese-Indonesian food traditions found in the city.

This version pairs prawns and bamboo shoots with aromatic dried shrimp, then serves the crisp rolls with a sweet, thickened garlic sauce. Dividing the filling into 10 portions helps keep the rolls even.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The wrappers and sugars provide most of the carbohydrates, while the frying oil and added oil contribute much of the fat. Prawns, eggs and dried shrimp provide the filling's protein. Pair a serving with fresh vegetables or salad to add a crisp, fresh contrast.

The filling ingredients

Bamboo shoots: chop them finely so they combine readily with the prawns and fit neatly inside the wrappers.

Ebi: these toasted dried shrimp bring a concentrated savoury note. Chop them finely along with the garlic and prawns.

Kecap manis: this sweet Indonesian soy sauce seasons the filling alongside oyster sauce, salt, pepper and palm sugar.

Cook the filling before wrapping

The filling is cooked in a pan before it goes into the wrappers, rather than relying on the short frying stage to cook it through. Follow the recipe's 3-minute cooking stage, then stir in the egg and seasonings.

Let the filling stop steaming before wrapping, so excess warmth and moisture do not soften the wrappers. Keep the portions similar in size for more even rolls.

Seal the wrappers well

The flour-and-water paste acts as a simple seal. Use it on the edges where the wrapper needs to stick closed, and press the seam gently in place.

Avoid overfilling: a compact portion is easier to fold and less likely to escape during frying. Keep unused wrappers covered while you work so they do not dry out.

Frying and texture

Fry the rolls until their wrappers are golden brown. Give them room in the pan; crowded rolls can lower the oil temperature and brown less evenly.

The filling has already been cooked, so the key cue in this step is the colour and crispness of the wrapper. Drain the finished rolls briefly before serving.

The sweet garlic sauce

The sauce combines garlic, water and two kinds of sugar, then gets body from a cornflour slurry. Stir the cornflour with the measured water before adding it to help it blend in smoothly.

Add the slurry while stirring and cook until the sauce thickens. Serve it alongside the rolls for dipping.

Serving ideas

Serve the rolls hot with the sweet garlic sauce, either as a starter or as part of a larger Indonesian-inspired spread.

For a more balanced plate, add fresh vegetables or a lightly dressed salad. Their freshness contrasts with the fried wrappers and sweet sauce.

Recipe notes & tips

• Chop the prawns, bamboo shoots and aromatics finely for a filling that is easier to portion.
• Divide the cooked filling into 10 portions before you start wrapping.
• Keep the wrappers covered while assembling the rolls.
• Use the flour paste sparingly but cover the edges that need sealing.
• Fry in batches if needed so the rolls have space to brown.
• Serve the sauce on the side to let everyone choose how much to use.

Variations

• More vegetables: add finely chopped vegetables to the filling while keeping the portions small enough to wrap.
• Extra garlic: increase the minced garlic in the sauce for a more pronounced savoury flavour.
• Less sweet sauce: reduce the sugar to suit your preference and simmer the sauce until it thickens.
• Vegetarian filling: replace the prawns and ebi with finely chopped vegetables and adjust the seasoning.
• Smaller rolls: divide the filling among more wrappers for bite-sized portions.

Common mistakes to avoid

• Wet filling: excess moisture can soften wrappers; let the filling cool before wrapping.
• Overfilling: large portions make the rolls difficult to seal; keep each filling portion compact.
• Loose seams: filling may leak during frying; press the flour paste-sealed edges closed.
• Crowded pan: the rolls may brown unevenly; fry them in batches with space around each one.
• Lumpy sauce: cornflour can clump if added dry; mix it with the measured water first.
• Undercooked wrapper: pale rolls will be less crisp; fry until golden brown.

How to store

Store leftover rolls in an airtight container in the fridge and eat within 2 days. Reheat in an oven until hot and crisp; the wrappers may soften if reheated in a microwave. Refrigerate the sauce separately and warm it gently before serving.

Frequently asked questions