Dutch-Indonesian Crispy Spring Rolls

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Loempia are a beloved Dutch-Indonesian street snack born from colonial history, featuring a savory meat and vegetable filling wrapped in thin crepes and fried until shatteringly crisp. Served hot with a sweet-and-spicy dipping sauce, they make an irresistible starter or casual meal.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 9 gSugar
• 19 gProtein
• 780 mgSodium
• 420 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the filling

• 300 g ground beef (or mixed beef and pork)
• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 200 g green cabbage, finely shredded
• 1 medium carrot, julienned
• 100 g bean sprouts
• 2 tbsp sweet soy sauce (ketjap manis)
• 1 tsp salt
• ½ tsp white pepper
• 50 g thin rice vermicelli, soaked and drained (optional)

For wrapping and frying

• 8 thin spring roll wrappers (or loempia wrappers)
• 1 large egg, beaten (for sealing)
• 500 ml vegetable oil, for deep-frying

For the dipping sauce

• 3 tbsp sweet chili sauce
• 1 tbsp ketjap manis
• 1 tsp rice vinegar
• 1 tsp sesame oil

Directions

1. Heat 1 tbsp oil in a wok over medium-high heat. Add the onion, garlic, and ginger and stir-fry for 2 minutes until fragrant.
2. Add the ground meat and break it up with a spatula. Cook for 5–6 minutes until browned and fully cooked through.
3. Stir in the cabbage, carrot, and bean sprouts. Cook for 3–4 minutes until vegetables are just wilted but still crisp. Add the soaked vermicelli if using, sweet soy sauce, salt, and pepper. Cook 1 more minute, then drain off excess liquid and let the filling cool completely.
4. Place one wrapper on a clean surface with a corner pointing toward you. Spoon about 2–3 tbsp of filling in a line near the corner. Fold the corner over the filling, then fold in the sides and roll tightly. Brush the final corner with beaten egg to seal.
5. Repeat with remaining wrappers and filling. Keep assembled rolls covered with a damp towel to prevent drying.
6. Heat oil in a heavy pot to 175°C (350°F). Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally, until deep golden brown and crispy. Drain on paper towels.
7. Whisk together dipping sauce ingredients. Serve the spring rolls hot with the sauce on the side.

Cook’s Notes

• Drain the filling thoroughly before wrapping; excess moisture causes soggy or bursting rolls.
• For extra-crispy shells, double-wrap each roll in two thin wrappers before frying.
• Loempia can be assembled ahead and frozen uncooked; fry directly from frozen, adding 2 extra minutes to the cook time.
• Use a thermometer for the oil; too cool and the rolls absorb grease, too hot and they burn before warming through.
• Serve with pickled cucumber or atjar to cut the richness of the fried wrapper.

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