Lumpia Semarang (Semarang Style Spring Rolls)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 20 lbr Kulit lumpia, 175 gr Ayam-cincang

• 75 gr Rebung, 2 Bawang putih-cincang hls

• 3 st Gula, ½ st Lada bbk, ½ sm Kecap mns

• 50 gr Udang-cincang, 1 sm Kecap asin

• 1 sm Minyak wijen, 1 sm Tepung tapioka

• 2 Bawang merah-cincang, 2 sm Margarin

• Garam & Minyak goreng secukupnya

• 2 Daun bawang-iris, 1 Putih telur

Saus:

• 1 Bawang pth kecil-cincang, 8 tetes Cuka

• 150 ml Air, ½ st Garam, 25 gr Gula jawa

• ¼ st Lada bbk, 1 st Kecap manis

• ½ sm Maizena+½ sm Air-aduk

Cara membuat

• Rebus rebung dng 2 st gula agar baunya hilang. Tiriskan, iris2 korek api. Campur rebung dng ayam, lada, kecap2, minyak wijen. Diamkan 5-10 mnt.

• Saus: Didihkan air & bawang putih. Mskkan gula jawa, kecap, lada, garam & cuka. Masak hingga gula larut. Tuang laruan maizena, masak & aduk2 hingga saus mengental.

• Isi: Tumis bawang2 & adonan ayam dng margarin hingga matang & cairan mengering. Beri udang, 1 st gula, garam & daun bawang. Masak hingga udang matang. Taburi tepung tapioka, aduk rata. Angkat & biarkan hingga mendingin.

• Letakkan 1 sm munjung adonan isi di salah satu ujung kulit lumpia. Lipat ujung kulit yg terdekat tsb ke arah adonan isi. Gulung 1 kali kmd lipat sisi kiri & kanan kulit ke arah tengah agar menutup seluruh adonan isi. Gulung sambil dipadatkan hingga hampir ke sisi ujung satunya. Oles ujung kulit tsb dng putih telur, rapatkan ke gulungan kulit.

• Panaskan minyak di wajan. Kecilkan api & goreng lumpia hingga kecoklatan. Angkat & tiriskan.

Ingredients

• 20 sheets Spring roll wrapper, 3 tsp Sugar

• 75 gr Bamboo shoot, ½ tbsp Sweet soy sauce

• 50 gr Shrimps-chopped, ½ tsp ground Pepper

• 1 tbsp Salty soy sauce, 1 tbsp Tapioca flour

• 1 tbsp Sesame oil, 2 cloves Garlic-minced

• 2 Shallots-chopped, 2 tbsp Margarine

• 175 gr Chicken meat-chopped, Frying oil

• 2 Green onions-sliced, 1 Egg white, Salt

Sauce:

• 1 tsp Sweet soy sauce, 8 drops Vinegar

• 1 clove Garlic-minced, 150 ml Water

• ¼ tsp ground Pepper, ½ tsp Salt

• 25 gr Coconut/Palm sugar

• ½ tbsp Corn starch+½ tbsp Water

Directions

• Boil bamboo shoot in water & 2 tsp of sugar to remove the nasty smell. Drain & slice it. Combine bamboo shoot with the chicken, pepper, sesame oil, sweet & salty soy sauce. Let it stand for 5-10 minutes.

• Sauce: Boil water & garlic. Add in coconut sugar, sweet soy sauce, pepper, salt & vinegar. Cook until the sugar melted. Pour in corn starch mixture, stir until the sauce thickens.

• Filling: Sauté the shallots, garlic & chicken with margarine until the chicken cooked & the liquid evaporates. Put in shrimps, 1 tsp of sugar, salt & green onion. Stir until the shrimps cooked. Add in tapioca flour; stir to combine. Remove from the heat; let it stand to reach room temperature.

• Place 1 spoonful of filling close to one corner of the wrapper. Fold the corner to cover the filling. Roll wrapper one time; fold over the left & right-facing corners to completely cover the filling. Roll wrapper & press a bit to compact the spring roll until you almost reach the other corner. Brush that corner with egg white for gluing & than fold the end side into the spring roll.

• Deep fry spring rolls until golden brown. Remove from the heat & drain in paper towels.

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