Lumpia Semarang (Spring Rolls)

Ingredients

• 12 sheets Spring Roll Wrappers
• 1 cup Bamboo Shoots
• 50 g Dried Shrimp
• 100 g Chicken (optional)
• 3 cloves Minced Garlic
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tsp Sugar
• 2 tbsp Water
• 1 tbsp Cornstarch
• 500 ml Vegetable Oil

Instructions

1. 1Place the 50 g dried shrimp in a small bowl and cover with warm water. Let them soak for 15-20 minutes until softened, then drain and chop them very finely. If you are using the 100 g chicken, cut it into small 1/2-inch cubes.
2. 2Heat 1 tablespoon of the 500 ml vegetable oil in a large skillet over medium heat. Add the 3 cloves of minced garlic and stir-fry for about 30 seconds until you can smell it, but before it browns. Add the chopped dried shrimp, the 1 cup of bamboo shoots, and the 100 g chicken (if using). Stir-fry everything together for 5-7 minutes, until the chicken is cooked through (no longer pink inside).
3. 3In a small bowl, whisk together the 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 2 tablespoons water, and 1 tablespoon cornstarch until smooth. Pour this mixture into the skillet with the filling. Stir constantly for 1-2 minutes until the sauce thickens into a sticky consistency. Remove the skillet from the heat and let the filling cool completely, about 20 minutes.
4. 4Lay one of the 12 sheets of spring roll wrappers flat on a clean surface with one corner pointing towards you, like a diamond. Place about 2 tablespoons of the cooled filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold the left and right corners in towards the center. Roll the wrapper up tightly from the bottom towards the top corner to form a neat roll.
5. 5Repeat step 4 with the remaining spring roll wrappers and filling until all the lumpia are formed. You should have about 12 lumpia.
6. 6Pour the remaining 500 ml vegetable oil into a large, heavy-bottomed pot or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of wrapper into it; it should sizzle immediately and float to the top.
7. 7Carefully place 3-4 lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning them occasionally with tongs, until they are golden brown and crispy all over. Use a slotted spoon to remove the fried lumpia from the oil.
8. 8Place the fried lumpia on a plate lined with paper towels to absorb any extra oil. Repeat step 7 and 8 with the remaining lumpia. Serve the lumpia hot.

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