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Lumpia Semarang Recipe

Name: dewi sri hillegersbergs LUMPIA SEMARANG Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 250 g ground beef (rundvlees); 30 g dried ebi (small dried shrimp), rehydrated, finely chopped; 1 cup leek (prei), white and light-green parts, thinly sliced; 1 cup bamboo shoots, julienned (canned, drained); 0.5 cup carrot, finely diced; 2 cloves garlic, minced; 1 large shallot, minced; 2 tbs vegetable oil; 1 tbs light soy sauce; 1 tbs oyster sauce; 0.5 tsp sesame oil; 0.25 tsp white pepper; 0.25 tsp salt; 1 tsp cornstarch; 1 tbs water (for slurry); 24 pieces lumpia wrappers (spring roll wrappers), small/mini; 1 large egg, beaten (for sealing); 750 ml neutral oil for frying; 0.5 cup peanut butter (smooth or chunky); 2 tbs kecap manis (sweet soy sauce) or dark soy + 1 tsp sugar; 1 tbs rice vinegar or lime juice; 3 tbs water (to thin); 1 tsp chili paste or sambal (optional, to taste); 0.5 cloves garlic, minced; 0.25 tsp salt; 2 tbs toasted peanuts, crushed; 2 pieces lime wedges; 2 tbs fresh cilantro or celery leaves (optional)

Inspired by dewi sri hillegersberg

Time1h 15m

Serves12

mini lumpia (2), rundvlees, ebi garnalen, prei, bambu, pinda dip

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Ingredients

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Lumpia Filling (rundvlees & ebi)

8.82 oz (250 g) ground beef (rundvlees)

1.06 oz (30 g) dried ebi (small dried shrimp), rehydrated, finely chopped

1 cup leek (prei), white and light-green parts, thinly sliced

1 cup bamboo shoots, julienned (canned, drained)

1/2 cup carrot, finely diced

2 cloves Garlic, minced

1 large shallot, minced

2 tbs Tuscany sunflower oil

1 tbs light soy sauce

1 tbs oyster sauce

1/2 tsp Toasted sesame oil

1/4 tsp White pepper

1/4 tsp Celtic sea salt

1 tsp Cornstarch

1 tbs water (for slurry)

Wrappers & Assembly

24 pieces lumpia wrappers (spring roll wrappers), small/mini

1 large egg, beaten (for sealing)

3.17 cup (750 ml) neutral oil for frying

Peanut Dipping Sauce (pinda dip)

1/2 cup peanut butter (smooth or chunky)

2 tbs kecap manis (sweet soy sauce) or dark soy + 1 tsp sugar

1 tbs rice vinegar or lime juice

3 tbs water (to thin)

1 tsp chili paste or sambal (optional, to taste)

1/2 cloves Garlic, minced

1/4 tsp Celtic sea salt

Garnish

2 tbs toasted peanuts, crushed

2 pieces Lime wedges

2 tbs fresh cilantro or celery leaves (optional)

Method

Lumpia Filling (rundvlees & ebi)

Rehydrate and prep ebi

Place dried ebi in a small bowl and cover with warm water for 10 minutes. Drain, squeeze out excess water, and finely chop. Set aside.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add minced shallot and garlic and cook until translucent and fragrant, about 1–1.5 minutes.

Brown beef

Increase heat to medium-high, add ground beef and break up with a spoon. Cook until no longer pink, about 4–5 minutes. Drain excess fat if necessary.

Add ebi and vegetables

Add the chopped ebi, sliced leek, julienned bamboo shoots, and diced carrot to the pan. Stir-fry for 2–3 minutes until vegetables begin to soften.

Season and thicken

Stir in light soy sauce, oyster sauce, sesame oil, white pepper and salt. Mix cornstarch with 1 tablespoon water to make a slurry and add to the filling. Cook 1 more minute until mixture is slightly glossy and thickened. Taste and adjust seasoning. Remove from heat and allow to cool to near room temperature (about 10 minutes) so filling will not steam the wrappers.

Wrappers & Assembly

Prepare workspace

Lay out lumpia wrappers on a clean surface, keep a small bowl of water and the beaten egg nearby for sealing.

Assemble mini lumpia

Place 1 heaping teaspoon to 1 tablespoon of filling near the lower third of each wrapper (adjust to create 24 mini rolls). Fold the bottom edge up over the filling, fold both sides in, then roll tightly toward the top. Brush the final edge with beaten egg to seal. Repeat until all wrappers are used.

Heat oil

In a deep frying pan or pot, heat neutral oil to 175°C (350°F). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and become golden in about 30–40 seconds.

Fry lumpia

Fry the mini lumpia in batches (do not overcrowd) for 2–3 minutes per batch or until evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack or plate lined with paper towels to drain. Keep warm in a low oven (90–100°C / 200°F) if necessary while frying remaining batches.

Peanut Dipping Sauce (pinda dip)

Make sauce

In a small bowl, whisk together peanut butter, kecap manis (or dark soy + sugar), rice vinegar (or lime juice), minced garlic, and chili paste if using. Add water 1 tablespoon at a time until you reach a dipping consistency (about 3 tablespoons). Season with salt to taste. If sauce is too thick, warm gently and stir to loosen.

Finish and garnish sauce

Taste and adjust balance of sweet, salty and acidic notes. Stir in half of the crushed toasted peanuts for texture and reserve remaining peanuts for serving.

Serve

Arrange 2 mini lumpia per serving plate (or 24 mini lumpia total for 12 servings). Spoon peanut dipping sauce into small bowls. Sprinkle reserved crushed peanuts and cilantro over sauce and serve lime wedges on the side. Enjoy while hot and crispy.