Lumpia Semarang

Recipe for Indonesian Spring Rolls (Lumpia)

I. Ingredients for fillings:

Minced beef, 400 gr
Carrots 5, minced
Bamboo shoots 300 gr, sliced thin
Spring onion, 2-3 stalks, minced
Chinese fungi, 200-300 gr (hydrated overnight in water), sliced thin
Rice noodles, 200-300 gr (hydrated with hot water until soft and springy, cut small)
Scrambled egg, 4-5 eggs, sliced thin/cut into small pieces
Beansprouts, approximately 2 cups
Onion, 1, cut diced
Light soya sauce ('Kecap asin', brand ABC, bought in ICA Maxi), 2 tsp/to taste
Dark soya sauce ('Kecap manis', brand ABC, bought in ICA Maxi), 2 tsp/ to taste
Garlic powder, to taste
Salt, to taste

II. Wrapping material: Spring roll wrappers, bought in any Asian Grocery Shop. Thaw them before wrapping if frozen.

III. How to cook:

1. In a large wok, stir-fry diced onion with 3 tbs of hot frying oil
2. Add minced beef, stir-fry until meat is cooked
3. Add other ingredients listed above one by one, cook, and mix them well.
4. Add salt, soya sauces, to taste

5. Remove wok from fire, and wait until the fillings are cooled down
6. Put fillings into the wrappers and wrap it well.
7. Deep-fry spring rolls in hot oil.

IV. Note: Recipe is for 40-50 spring rolls