Classic Indonesian Fried Spring Rolls

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Classic Indonesian fried spring rolls feature a savory filling of cabbage, bamboo shoots, and shrimp wrapped in delicate wheat wrappers and deep-fried until shatteringly crisp. They are a beloved snack and party staple across Indonesia, often served with a sweet chili dipping sauce or a simple vinegar-garlic dip. Make them ahead, freeze, and fry straight from the freezer for effortless entertaining.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 6 gSugar
• 19 gProtein
• 780 mgSodium
• 420 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the filling

• 2 tbsp vegetable oil
• 4 garlic cloves, finely minced
• 2 shallots, finely chopped
• 200 g (7 oz) ground pork
• 150 g (5 oz) small shrimp, peeled and roughly chopped
• 200 g (7 oz) napa cabbage, finely shredded
• 100 g (3.5 oz) carrots, julienned
• 100 g (3.5 oz) canned bamboo shoots, julienned and drained
• 100 g (3.5 oz) bean sprouts, rinsed

For the seasoning and wrapping

• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp fine salt
• 1/4 tsp white pepper
• 20 sheets store-bought lumpia or spring roll wrappers (about 22 cm / 9 in square)
• 1 large egg, lightly beaten with 1 tsp water (for sealing)

For frying

• 500 ml (2 cups) neutral vegetable oil, for deep-frying

Directions

1. Heat the 2 tbsp oil in a wok or large skillet over medium-high heat; sauté the garlic and shallots for about 45 seconds until fragrant and just turning golden.
2. Add the ground pork and break it up with a spatula; cook for 3 to 4 minutes until the meat is no longer pink. Stir in the chopped shrimp and cook for 2 more minutes until they turn pink and opaque.
3. Add the cabbage, carrots, and bamboo shoots; stir-fry for 3 to 4 minutes until the vegetables are just wilted but still crisp. Toss in the bean sprouts, kecap manis, fish sauce, sugar, salt, and white pepper; stir for 1 minute.
4. Tip the filling into a fine mesh colander and press gently to remove excess moisture, then spread it on a tray and let it cool completely to room temperature before wrapping.
5. Set one wrapper on a clean surface like a diamond, place about 1 1/2 tbsp of filling near the corner closest to you, fold the corner over the filling, fold in the two side corners, then roll tightly away from you and seal the tip with a brush of egg wash.
6. Repeat with the remaining wrappers and filling, placing finished rolls on a parchment-lined tray and covering them with a damp towel to prevent drying out.
7. Heat the frying oil in a heavy pot to 170°C (340°F); fry the rolls in small batches of 4 to 5 for 3 to 4 minutes, turning occasionally, until deep golden brown and crisp.
8. Lift the rolls out with a slotted spoon and drain on a wire rack or paper towels; return the oil to 170°C between batches.
9. Serve immediately with sweet chili sauce, sambal kecap, or a quick dip of rice vinegar, chopped chili, and a pinch of sugar.

Cook’s Notes

• Cooling the filling completely and squeezing out liquid is critical; any moisture will make the wrappers tear and the rolls soggy.
• Maintain the oil at 170–175°C (340–350°F); too cool and the rolls absorb oil, too hot and they brown before the filling warms through.
• To make ahead, arrange uncooked rolls in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer bag and fry directly from frozen, adding about 1 extra minute.
• For a vegetarian version, omit the pork and shrimp and double the mushrooms or add 150 g of firm tofu crumbles.

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