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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 40 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool