Lumpia is the Indonesian word for spring roll. It is also a favourite snack. Usually the filling of lumpia is vegetables (sayur) that are easily find locally, such as carrot, cabbage and bean sprout. But feel free to use your favourite veggies. Some people may add shredded chicken, chopped shrimp, or scrambled egg to enrich the taste. Indonesian people like to eat lumpia while hot with chillies.
Carrot, peeled and coarsely grated
Spring onions, finely chopped
chicken breast fillet, cooked and shredded (optional)
Garlic, finely chopped
Shallots, thinly sliced
Salt and pepper, to taste
Ready made lumpia wrapper
oil for frying
Heat about 2 tbs oil on a wok.
Stir fry the garlic and shallot until fragrant.
Add the chicken and carrots, stir fry for about 2 minutes.
Add cabbage, bean sprouts and spring onions. Season with salt and pepper.
Stir fry until all are about half done, soft but still crisp.
Remove and let to cool.
Place about 2 tbs of the filling in the middle of the wrapper.
Fold both left and right sides of the wrapper towards the middle.
Bring the bottom side up enclosing the filling. Roll it up tightly.
Seal the seam with a little of egg white.
Repeat with the remaining wrapper and filing.
Heat oil on a wok. Fry the lumpia until golden brown.
Remove and drain on kitchen paper towel.