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Loading...Hailing from Semarang on the north coast of Java, these crispy spring rolls are wrapped in a thin egg crepe nested inside a delicate wheat wrapper, giving them their signature two-tone look. The aromatic filling balances tender bamboo shoots, diced shrimp, and a hint of pork with palm sugar, white pepper, and savory sambal for a sweet-salty-spicy bite that is pure street-food heritage. Serve them hot with a tangy chili dipping sauce and crisp raw bird's eye chilies for an authentic experience.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings4
Yield14 spring rolls (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 3.5 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 6 gSugar
- 17 gProtein
- 620 mgSodium
- 320 mgPotassium
- 90 mgCalcium
- 2.5 mgIron
- 6 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the bamboo shoot and shrimp filling
- 1 lb (450 g) fresh bamboo shoots, peeled and julienned
- 8 oz (225 g) medium shrimp, peeled, deveined, and diced
- 4 oz (115 g) ground pork
- 3 large eggs, lightly beaten
- 4 cloves garlic, finely minced
- 3 shallots, finely chopped
- 2 tbsp vegetable oil
- 1 tsp ground white pepper
- 1 tbsp palm sugar (or light brown sugar)
- 1 tsp fine sea salt
For the thin egg crepe wrappers
- 3 large eggs
- 3 tbsp all-purpose flour
- 3 tbsp water
- 1/4 tsp salt
- 1 tsp vegetable oil
For wrapping and frying
- 14 thin square spring roll wrappers (about 8 inch / 20 cm)
- 1 large egg, beaten, for sealing
- 2 cups (480 ml) vegetable oil, for deep-frying
For the dipping sauce
- 3 tbsp sambal kecap (sweet soy-chili sauce) or Thai sweet chili sauce
- 2 tbsp lime juice
- 2 red bird's eye chilies, sliced
Directions
- Bring a pot of water to a boil and blanch the julienned bamboo shoots for 8 minutes to remove any bitterness; drain, cool under cold water, and squeeze firmly in a clean towel to extract as much moisture as possible.
- Heat 2 tbsp oil in a wok over medium heat. Add shallots and garlic and sauté 1 minute until fragrant. Add the ground pork and break it up, cooking 3 minutes until lightly browned. Stir in the shrimp and cook 2 minutes until just pink.
- Add the bamboo shoots, white pepper, palm sugar, and salt. Stir-fry 4 minutes until everything is evenly coated and most of the liquid has evaporated. Push the mixture to one side of the wok, pour the beaten eggs into the empty side, scramble until just set, then fold the eggs into the filling. Spread on a tray and chill completely, at least 30 minutes.
- Whisk the egg crepe ingredients (3 eggs, flour, water, salt, oil) until smooth. Cook thin 6-inch crepes in a lightly oiled 8-inch nonstick skillet over medium-low heat, about 45 seconds per side. You should get about 10 crepes; stack and set aside.
- To assemble, lay one spring roll wrapper like a diamond. Place one egg crepe in the center, then spoon 2 1/2 tbsp of cooled filling just below the corner nearest you. Fold that corner over the filling, fold in the two side corners, and roll tightly toward the far corner. Brush the final edge with beaten egg to seal. Repeat with remaining wrappers.
- Heat the oil in a deep pot to 340°F (170°C). Fry 3 to 4 rolls at a time, turning often, for 3 to 4 minutes until deeply golden and crisp. Drain on a wire rack (not paper towels) to keep the wrappers crunchy.
- Whisk the dipping sauce ingredients together and serve alongside the hot lumpia, along with a small bowl of extra sliced bird's eye chilies for those who want extra heat.
Cook’s Notes
- Squeeze the blanched bamboo shoots very thoroughly; any remaining water will make the filling weep and tear your delicate wrappers.
- Always chill the filling completely before wrapping; warm filling softens the wrappers and causes tearing during frying.
- Maintain oil temperature around 340°F (175°C) – if it's too cool the rolls absorb oil and turn greasy, too hot and the wrapper burns before the filling warms through.
- Assembled rolls can be frozen on a sheet pan, then transferred to a freezer bag; fry directly from frozen, adding about 1 extra minute to the cook time.
- For an authentic Semarang touch, serve with pickled fresh bird's eye chilies (cabai rawit hijau) soaked briefly in vinegar and sugar.
