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Loading...Lumpia Basah are soft, unfried Indonesian spring rolls filled with a savory mix of chicken, shrimp, and bamboo shoots, then drizzled with a sweet-savory garlic sauce. Unlike their crispy fried cousins, these wet spring rolls are wrapped in delicate egg crepes and served at room temperature. They are a beloved street food staple, especially in Java.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield12 rolls (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 16 gFat
- 4 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 8 gSugar
- 28 gProtein
- 780 mgSodium
- 420 mgPotassium
- 110 mgCalcium
- 3 mgIron
- 8 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Crepe Wrappers
- 3 large eggs
- 150g all-purpose flour
- 250 ml water
- 1/4 tsp salt
- 1 tbsp vegetable oil
For the Filling
- 200g chicken breast, finely minced
- 150g shrimp, peeled and chopped
- 100g bamboo shoots, julienned
- 1 carrot, peeled and julienned
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 tbsp vegetable oil
For the Filling Seasoning
- 2 eggs, beaten
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 scallions, thinly sliced
For the Garlic Sauce
- 5 cloves garlic, minced
- 3 tbsp sweet soy sauce (kecap manis)
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 150 ml water
- 1 red chili, sliced (optional)
Directions
- Make the crepe wrappers by whisking eggs, flour, water, salt, and oil until smooth and lump-free. Heat a non-stick pan over medium heat and cook thin crepes, about 1-2 minutes per side, until set. You should get about 12 crepes.
- Heat 2 tablespoons of oil in a wok over medium-high heat and sauté garlic and shallots until fragrant, about 30 seconds.
- Add the minced chicken and chopped shrimp, stirring to break up the meat. Cook for 3-4 minutes until the chicken is no longer pink and the shrimp turn pink.
- Add the bamboo shoots, carrot, oyster sauce, sugar, and white pepper. Stir-fry for 2 minutes, then push the filling to one side of the pan.
- Pour the beaten eggs into the cleared side and scramble, then mix everything together with the scallions. Remove from heat and let cool slightly.
- To assemble, place about 2-3 tablespoons of filling on each crepe. Fold the sides inward and roll tightly like a burrito, pressing gently to seal.
- For the garlic sauce, combine all sauce ingredients in a small saucepan and simmer for 5 minutes until slightly thickened and the garlic is fragrant.
- Serve the wet spring rolls at room temperature, drizzled with the warm garlic sauce or with the sauce on the side for dipping.
Cook’s Notes
- Make the crepes as thin as possible for the authentic soft, delicate texture.
- The filling should be moist but not watery, so it doesn't soggy the crepes.
- Best served fresh within a few hours of assembly as the crepes can toughen over time.
- Sweet soy sauce (kecap manis) is essential for authentic flavor and should not be substituted with regular soy sauce.
- For a spicier sauce, add more fresh chilies or a teaspoon of sambal chili paste.
