The Best Lumpia Recipe (Indonesian Spring Rolls)
Try this essential Lumpia Recipe from the foodies at Bali Food Safari. Who doesn’t love a perfectly crispy, salty, spicy spring roll. This recipe borrows the local secrets to give you the Indonesian spring roll recipe to make this popular dish in your own kitchen.
Lumpia Recipe (Indonesian Spring Rolls)
Makes about 40
- (Deep Fry): vegetable oil
- 20 spring roll wrappers, halved
- 200 grams chicken mince
- 250 grams uncooked peeled prawns, finely chopped
- 200 grams cabbage, finely choppe
- 100 grams bean sprouts, finely choppe
- 1 carrot, peeled, finely chopped
- 3 shallots, thinly sliced
- 2 green onions, thinly sliced
- 10 grams fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. kecap manis
- 1 brown onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tsp. sambal
- 1 egg white, lightly beaten
1. Heat oil in wok over medium heat. Add shallot, ginger & garlic. Stir-fry for around 3 minutes. Add chicken and kecap manis and continue cooking until mince is cooked through – around 3-4 minutes. Season to taste. Transfer to a bowl.
2. Add a little more oil, cabbage, carrot, bean sprouts, spring onion and sambal to the wok. Stir-fry until veg wilts. Add 1 tbsp. water and prawns, cook until cooked around 2 minutes. Return chicken mix to wok, season to taste and heat through, around 2 minutes. Transfer to strainer over bowl and cool completely.
3. Lay wrapper on a work surface. Place 2 tbsp. of filling on one corner and roll to completely enclose filling, folding in sides. Brush edge of wrapper with eggwhite and seal. Repeat with remaining mixture and wrappers.
4. Heat oil in deep saucepan or deep fryer to 170c. Deep-fry spring rolls in batches, turning occasionally, until golden and crisp around 3 minutes. Drain on paper towel.
5. Serve hot with sauces such as kecap manis, chilli sauce and cucumber.