Lumpia is a beloved snack and appetizer in Indonesian cuisine. Its origins can be traced back to Chinese immigrants who brought their culinary traditions to Indonesia, where it evolved and adapted to local tastes and ingredients. Today, lumpia is a staple at Indonesian celebrations, family gatherings, and street food stalls, cherished for its crispy exterior and flavourful filling. There are many varieties of lumpia spread across Asia and serve with different sauces as well.
Making Lumpia
The process of making lumpia involves preparing the filling, wrapping it in thin lumpia wrappers, and then cooking it. For fried lumpia, the rolls are deep-fried until golden and crispy. Fresh lumpia, on the other hand, is wrapped in a soft wrapper and served with sauce.
Lumpia holds a special place in Indonesian culture and is a symbol of hospitality and celebration. It is a common feature at fiestas, weddings, birthdays, and other special occasions. The act of making lumpia is often a communal activity, bringing family members together in the kitchen to prepare large batches of these tasty rolls.
Modern Adaptations
While traditional lumpia recipes remain popular, modern adaptations have emerged to cater to contemporary tastes and dietary preferences. Vegetarian and vegan versions are becoming more common, as are lumpia filled with non-traditional ingredients like cheese, mushrooms, and even fusion flavours incorporating elements from other cuisines. In Indonesia, making lumpia filling with mayonaise mixture is also popular and beloved by many.
On this recipe for instance, I made lumpia with fillings combination of chicken and shrimp. I left the tail of the shrimps for more appealing presentation and instead of dipping it in the sauce, I merely drizzled the sauce over it. However, in my family, my mom would made a sweet, sour, and spicy sauce with it. I remember back then, we would made batches and batches of lumpia wraps from scratch. It is not as perfect as store bought/factory made, but the crunchiness is still there. My mom’s traditional lumpia mostly consists of minced meat, rice noodles, shredded carrots, and chopped potatoes.
Lumpia is more than just a dish; it is a testament to the rich culinary heritage and cultural fusion of Indonesia. Whether enjoyed as a savoury snack or a sweet treat, lumpia continues to bring joy and flavour to tables across the world, connecting people through its delicious simplicity and versatility.
Chicken Shrimp Rolls (Lumpia)
Equipment
- 1 Frying pan
Ingredients
- 550 gr Lumpia wrappers I double-wrapped my lumpia for extra crunchiness
- 500 gr Ground chicken breast
- 20 pcs Tiger shrimps Remove the heads, peel, and leave the tails
- 1 pcs Lime Squeeze the juice over the washed shrimps
- 1 pcs Big carrot Coarsely grated
- 2 pcs Green onion Chopped
- 4 cloves Garlic Minced
- 1 tbsp Chicken bouillon
- 1 tsp White pepper
- 1 tbsp Sesame oil
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tsp MSG
- 1 tsp Onion powder Mine is already salty, so no need to add salt
- 1 pcs Egg
- 1 tbsp Corn starch
- Water or diluted corn starch as the glue
- Oil for deep frying
Instructions
- Clean the shrimps by washing them under cool water. Drain and starts with removing the heads and peeling the skin, but leave the tails. Once the shrimp undressed, squeeze the lime juice over the cleaned shrimps and set it aside.
- In a medium sized bowl, add in ground chicken, green onion, carrots, sauces, egg, corn starch, minced garlic, chicken bouillon, white pepper, and onion powder. Mix all the ingredients until well-combined.
- Score the shrimps, so they won't curl when they are fried
- On a large cutting board, lay on 1 lumpia wrapper, fold one edge into half triangle and add in 1tbsp of the filling mixture. Flatten the filling mixture and then place one shrimp on the flattened filling.
- Start folding the wrap from the opposite direction of the triangle, and then start folding from the right side (see video) glue on the other side with water or diluted corn starch. Double wrap for extra crunchiness.
- Heat up the oil over a medium-low heat. Lower the heat and deep fry the lumpia side by side until golden brown. It takes about 3-5 minutes per side. Once all the lumpia cooked, place them on paper towels to absorb the oil
- For serving, in this recipe, I drizzle mayonaise and ketchup over my lumpia.
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