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lumpia semarang werved with acar

Semarang Spring Rolls (Lumpia Semarang)

A savory Indonesian spring roll filled with chicken and bamboo shoots, served with tauco sauce and cucumber pickle
These iconic spring rolls from Semarang, Central Java, are a blend of Chinese-Indonesian culinary heritage. Filled with tender chicken, aromatic bamboo shoots, and wrapped in delicate homemade crepes, Lumpia Semarang is traditionally served with a sweet-savory tauco (fermented soybean) sauce and a refreshing cucumber pickle. This dish offers layers of flavor and texture in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 spring rolls
Course: Appetizer, Finger Food, Snack
Cuisine: Central Java, Indonesian, Javanese, Southeast Asian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Wrapper (Indonesian Crepe-Style Skin)
  • 1 ½ cups all-purpose flour tepung terigu
  • ¼ cup cornstarch tepung maizena
  • 1 large egg
  • 1 tsp salt
  • 2 tsp sugar
  • 1 to 1¼ cups water adjust for crepe consistency
  • 1 tbsp butter or neutral oil for greasing the pan
For the Filling
  • 7 oz boneless chicken breast or thigh diced small (fillet ayam)
  • 9 oz bamboo shoots thinly sliced (rebung) — canned or vacuum-packed preferred
  • 3 scallions finely chopped (daun bawang)
Seasoning Paste
  • 5 cloves garlic minced or ground (bawang putih)
  • 3 shallots minced or ground (bawang merah)
  • ½ tsp ground white pepper lada putih
  • ½ tsp salt
  • ⅔ cup water
  • 1 tbsp fish sauce or kecap ikan
For the “Glue” (to seal rolls)
  • 1 tbsp flour
  • 2 tbsp water
For the Tauco Sauce
  • 2 tbsp fermented yellow soybean paste tauco — coarsely mashed
  • 2 cloves garlic minced
  • ⅔ cup water
  • 1 tsp sugar
  • 1 tsp chili sauce or sriracha
  • 1 tsp cornstarch mixed with 1 tbsp water
For the Cucumber Pickle (Acar Timun)
  • 1 medium cucumber peeled, deseeded, and diced into ½-inch cubes
  • 1 tsp vinegar white or rice vinegar
  • ½ tsp sugar
  • ½ tsp salt

Instruction
 

Make the Wrapper (Crepes)
  1. In a mixing bowl, whisk together flour, cornstarch, egg, salt, sugar, and water until smooth and pourable (similar to pancake batter).
  2. Heat a non-stick pan over medium-low heat and lightly grease with butter or oil.
  3. Pour about ¼ cup of batter into the pan, swirl to coat, and cook for 1–2 minutes until set. No need to flip.
  4. Transfer to a plate and repeat until all batter is used. Set aside.
Prepare the Filling
  1. In a pan, heat 1 tbsp oil and sauté garlic and shallots until fragrant.
  2. Add diced chicken and stir until it changes color.
  3. Pour in water, then add bamboo shoots, scallions, fish sauce, salt, and pepper. Cook until liquid is mostly absorbed and mixture is dry. Let cool.
Assemble the Lumpia
  1. In a small bowl, mix flour and water to make a paste.
  2. Lay one wrapper flat, place about 2 tbsp filling near the center.
  3. Fold the sides inward, roll tightly, and seal the edge with flour paste.
  4. Repeat with remaining wrappers and filling.
Fry the Lumpia
  1. Heat 1–2 inches of oil in a pan over medium heat.
  2. Fry lumpia in batches until golden brown and crisp. Drain on paper towels.
Make the Tauco Sauce
  1. In a saucepan, sauté garlic until fragrant.
  2. Add water and bring to a boil.
  3. Stir in tauco, sugar, and chili sauce.
  4. Thicken with cornstarch slurry. Remove from heat.
Make the Pickle
  1. Combine all pickle ingredients in a small bowl.
  2. Let sit for 10–15 minutes before serving.
Serving
  1. Serve hot with tauco sauce on the side, a spoonful of cucumber pickle, and optional fresh bird’s eye chili (or substitute with sliced red chili or jalapeño).

Notes

  • Tauco (fermented soybean paste) can be found at Asian grocery stores. If unavailable, substitute with miso paste mixed with a dash of soy sauce, though it won't be identical.
  • Bamboo shoots: Canned or vacuum-packed bamboo shoots work best. Rinse well to remove briny smell before using.
  • Fish sauce: Adds umami. You can use soy sauce for a vegetarian version, but it will slightly alter the flavor.
  • Crepe consistency: Adjust the water in the wrapper batter until it's pourable like crepe batter, not too thick or thin.
  • To make ahead, wrap the lumpia and refrigerate. Fry just before serving for best crispness.
  • This dish is inspired by the fusion of Chinese and Javanese cooking — the bamboo, tauco, and scallions reflect that heritage.