Lumpia Semarang(central java chicken eggroll)
250 ml water
6 cloves garlic, minced
85 g coconut sugar, shredded (Indonesian: gula merah; original recipe called for 100 g coconut sugar)
1/2 tsp salt
1 tbsp tapioca flour dissolve in a small amount of water
500 g shredded/chopped fresh bamboo shoot
15 sheets spring roll warpper (size 215 mm x 215 mm)
500 g peeled shrimp, chopped
2 tbsp ground dried shrimp (Indonesian: ebi)
5 cloves garlic, minced
1 tsp ground white pepper
2 tbsp abalone sauce
1 tbsp oyster sauce
1 tbsp mushroom soy sauce (original recipe called for soy sauce)
1 tbsp Indonesian sweet soy sauce (kecap manis)
400 ml homemade shrimp broth
3 tbsp oil for stir frying
In a saucepan, boil water, coconut sugar, salt and garlic.
Thicken with tapioca flour mixture, stir until mixed. Remove from heat and set aside.
Cook bambo shoot with water and 1 tbsp sugar until boiled, drain. Stir fry garlic until fragrant, add shrimp, bamboo shoot, ground dried shrimp, abalone sauce, oyster sauce, mushroom soy sauce, kecap manis, white pepper and salt. Add broth, cook until water evaporates.
Place 2- 3 tbsp filling on the wrapper. Fold over the corner that faces away from us. Brush brown sauce onto this corner for gluing. Fold over the left-facing and right-facing corners. Roll the lumpia toward us, onto the remaining corner of the wrapper. Examine the wrapper to ensure that it is fully sealed. Do until all filling and wrappers done.
Deep fry until golden brown.