Indonesian Loempia's

Total Time
40mins
Prep
30 mins
Cook
10 mins

This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.

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Ingredients

Nutrition

Directions

  1. Heat your wok and add the oil.
  2. Add onion, ginger, minced garlic and soften in wok.
  3. Add the Sambal and trassi and cook for a further 2 minutes.
  4. Add the vegetables, chicken and ketjap manis.
  5. Toss until vegetables are soft and "just" cooked.
  6. To make the Loempia's:.
  7. Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
  8. Spoon in a generous amount of filling to the top center spring roll sheet.
  9. Fold in the top and bottom corners over the filling.
  10. Fold in the left and right corners making sure the filling is packed tight.
  11. Next fold in the second spring roll over the first in the opposite direction.
  12. Spread some beaten egg over the final folds to help them stick.
  13. Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
  14. Serve with peanutsauce or just Ketjap manis and sambal.
Most Helpful

5 5

This was great, one tip would be to use coleslaw mix, with the cabbage and carrots already shredded. Saves time!

5 5

These are absolutely outstanding. Although I've had loempia's many years ago when I lived in the Netherlands, I've never made them myself. With the chopping and rolling of wrappers, these took me longer than 30 minutes to make, but they were soooo worth it. I found the lumpia wrappers (burrito size) in the frozen section of our Asian market, and also found shrimp paste (instead of trassi oedang) and kecap manis there. The lumpia wrappers were extremely thin - thinner than crepes, but two worked very well, and didn't tear when wrapping. The egg worked like a charm to seal them before frying. This batch made 11 loempia's, and 6 people gobbled them up in no time, with high compliments from all.

Added shrimp paste, as per PanNan's recipe, kept the sambal oelek added quite a lot more fresh ginger with a little hard black sugar to offset the ginger and couldn't stop eating. Had guests around and ended up making around 60 of them. Everyone wants this recipe Thanks, whoever invented it.