This spring roll looks almost the same with many other spring rolls. however, the filling of lumpia semarang (semarangnese spring rolls) is what differentiates these spring rolls with other spring rolls. it tastes so good and rich in flavor.
15 spring rolls wrappers
2 tablespoons all-purpose flourdissolved in 1 tablespoon water for firming the rolls
cooking oil for frying
filling ingredients:
3 cloves garlic,finely sliced
1 teaspoon ebi (dried shrimp),toasted, ground
50 grams shrimp,finely chopped
50 grams chicken,finely chopped
2 eggs, loosely beaten
200 grams canned bamboo shoots,julienned
1 tablespoon sweet soy sauce
½ teaspoon salt
¼ teaspoon white pepper powder
½ teaspoon sugar
2 tablespoon cooking oilfor sautéing
sauce ingredients:
1 cloves garlic,ground
300 ml water
50 grams brown sugar,finely chopped
¼ teaspoon white pepper powder
25 grams sugar
3 tablespoons sago starchdissolved in 1 tablespoon water for thickening
1. Filling: heat cooking oil on the pan. Saute garlic and ebi until fragrant. Add in shrimp and chicken. Stir it until it changes color.
2. Set it aside the pan. Add in eggs. Stir it until grainy. Add bamboo shoots. Stir it until softened.
3. Add sweet soy sauce, salt, white pepper powder, and sugar. Cook it until the liquid is blended with all solid ingredients.
4. Take a spring roll wrapper. Spoon the filling on top of it. Fold and roll it. Glue the end of the wrappers with flour mixture. Fry it until well-cooked and golden brown.
5. Sauce: Bring garlic and water to boil. Add in brown sugar, white pepper powder, and sugar. Stir it until all ingredients are dissolved in the liquid.
6. Thicken it with sago mixture. Cook it until boiling. Remove it from heat.
7. Lumpia Semarang (Semarangnese Spring Rolls) is ready to serve with its sauce.
