Our Recipe: Lumpia, The Indonesian Spring Rolls
Try this essential Lumpia Recipe from the foodies at Bali Food Safari.
Who doesn’t love a perfectly crispy, savoury and spicy spring rolls? This recipe borrows the locals’ secret for you to make in your own kitchen!
Lumpia Recipe (Indonesian Spring Rolls)
Makes about 40
- 500 ml of vegetable oil
- 20 spring roll wrappers, halved
- 200 grams chicken mince
- 250 grams uncooked peeled prawns, finely chopped
- 200 grams cabbage, finely chopped
- 100 grams bean sprouts, finely chopped
- 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 (sweet soy sauce)
- 1 brown onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tsp. sambal
- 1 egg white, lightly beaten
1. Heat 2 tbs of oil in a wok over medium heat. Add shallot, ginger & garlic then stir-fry for around 3 minutes. Add chicken and kecap manis, continue cooking until the mince is cooked through – for about 3-4 minutes. Season to taste, then transfer to a bowl.
2. Add 1 tbs of oil, cabbage, carrot, bean sprouts, spring onion also sambal to the wok. Stir-fry until veg wilts. Add 1 tbsp of water and prawns afterwards, cook until cooked for around 2 minutes. Then return chicken mixture into the wok, season to taste and heat through, for about 2 minutes. Transfer to a strainer over a 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 egg white 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 pickled cucumber.