Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of four Samsung smart TVs. Offer ends 28 September.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Indonesian spring rolls (Lumpia)


You'll need

For deep-frying: vegetable oil, plus 60ml (¼ cup) extra 3 golden shallots, thinly sliced 10 gm (2cm piece) ginger, finely chopped 2 garlic cloves, finely chopped 200 gm chicken breast, finely chopped 2 tsp kecap manis, plus extra to serve 200 gm cabbage, finely shredded on a mandolin 1 carrot, thinly sliced 100 gm bean sprouts, coarsely chopped 2 spring onions, thinly sliced ½ tsp chilli powder 250 gm peeled medium uncooked prawns, finely chopped 20 spring roll wrappers, halved 1 eggwhite, lightly beaten To serve: Indonesian chilli sauce or kecap manis

Method

  • 01
  • Heat 2 tbsp oil in a wok over medium heat and stir-fry shallot, ginger and garlic until golden (2-4 minutes). Add chicken and kecap manis and stir-fry until chicken is cooked through (3 minutes). Season to taste, transfer to a bowl.
  • 02
  • In the same wok, stir-fry cabbage, carrot, bean sprouts and spring onion in another 1 tbsp oil, adding a little extra oil if necessary. Season to taste, then add chilli and stir-fry until vegetables begin to wilt (2-3 minutes). Add 1 tbsp water to prevent mixture from burning, then add prawns and toss until they turn pink (1-2 minutes). Return chicken mixture to wok and heat through (1-2 minutes), adjust seasoning to taste, then transfer mixture to a colander to drain and cool completely.
  • 03
  • Lay a spring roll wrapper on a work surface, place 2 tsp chicken mixture on one corner and roll to completely enclose filling, folding in sides. Brush edge of wrapper with eggwhite and seal. Repeat with remaining mixture and wrappers.
  • 04
  • Heat oil in a deep saucepan to 170C. Deep-fry spring rolls in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve hot with chilli sauce or kecap manis for dipping.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.

Lumpia are of Chinese origin. These tiny spring rolls are extremely popular snacks and cocktail morsels throughout Indonesia. Depending on the region, some Indonesian cooks use wood ear mushrooms and dried shrimp, while others employ bamboo shoots and even shrimp paste in their recipes. Lumpia are usually served hot with a spicy chilli sauce or Indonesian soy sauce with chopped chillies, shallots and lime juice. This recipe is adapted from Sri Owen’s Indonesian Food and Cookery.

At A Glance

  • Serves 40 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a Messermeister Oliva Elite knife set!

We're giving away four knife sets from Messermeister's Oliva Elité range valued at more than $500 each. Find out how you can win.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 40 people

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.