Big Lumpia Indonesian Style.

Updated: Nov 4, 2018

This delicious starter is the size of a spring roll in Indonesia, but the one we find in the Dutch restaurants and supermarkets is of a more important size. It’s like a complete meal in a crusty pocket! They can also be found in most snack-bars and street food joints.

The Indonesian cuisine is very popular in the Netherlands and goes back to 1602 when they began to trade spices from the archipelago. Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes.

Additionally, Indonesia’s indigenous food, techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.


But that’s enough talking for now, roll up your sleeves and let’s get started.

This ingredient list is for about 20 big size lumpia’s (loempia), with five people in our household they were gone in two days!


Ingredients;

1kg chicken breast, 10 slices of ham, 1kg soy or Mungo bean sprouts, 1 or to leek’s, 4 to 5 bamboo hearts , ¼ white cabbage, 3 to 4 big carrots, 2 onions, 10 to 12 eggs

20 brick pastry sheets (double if thin sheets), 1 tbsp salt, 2 tsp black pepper, ½ tbsp ginger powder, ½ tbsp coriander powder, 3 to 4 tbsp rice wine (shaoxing), 4 tbsp sweet soy sauce (keçap manis), 4 tbsp flour or starch, vegetable oil.


Sauce ingredients:

1 shallot, 3 slices of leek, 1 garlic clove, 2 slices ginger root, 2 chilies, 1/3 cup sweet soy sauce (keçap manis), 1 tbsp rice wine (shaoxing), 1 tbsp sesame oil, 1 tbsp fish sauce (nuoc mam)


Roll up your sleeves friends!

-Clean the vegetables and chicken in cold water and dry them with some paper towel.

-Chop the onions finely and keep aside.

-Preserve 3 slices of leek and chop the rest in to little strips (julienne), do the same with the carrots, bamboo hearts and cabbage.

-Take a large stock pot half filled with water and heat up to boil.

-Blanch the bean sprouts and the other vegetables for 40sec to 1min (not the onions)

-Drain the vegetables and let them cool down.

-Whisk the eggs a short moment just to break the egg yolk.

-Use a wok or frying pan on maximum heat and add a third cup of oil

-Fry the onion until they become lucid, than add the eggs and stir like you do for scrambled eggs and preserve.

- slice de chicken breast in to fine strips, do the same with the ham.

-Mix 1 tbsp salt with the chicken and keep in your fridge for the moment.

-Fry the chicken on maximum heat to get rid of the moisture and let cool down.

-Take a large pot or container and add the vegetables, the ham and chicken and the egg omelet.

- Than add 1 tbsp salt, 2 tsp black pepper, ½ tbsp ginger powder, ½ tbsp coriander powder, 3 to 4 tbsp rice wine (shaoxing), 4 tbsp sweet soy sauce (keçap manis), and mix all the ingredients gently.


Lets make these lumpia's!

-Add some water to the flour or starch, don’t make it to liquid.

-Take the first wheat wrap and add 3 tbsp of the filling on the lower side of the wrap and make a square pocket.

-Put some wheat paste on the far side of the wrap and fold to close the wrap.

-If your wrap sheets are really thin, use a second one and fold tight over the first one, the same way you did before.


Once you have prepared your lumpia's, you can decide to pack and store some of them in your freezer; they can be deep-fried directly at 160°C/320°F without unfreezing.

Heat up the oil to 160°C/320°F and fry golden brown; this will take only a few minutes each side.

Let the lumpia drain on some paper towel before serving!


The Sauce;

-Put a sliced shallot, 3 slices of leek, 1 crushed garlic clove, 2 slices ginger root and 2 chillies, on some aluminium foil and fold grossly but not tightly.

-Put directly on the burner of your stove for 50sec to 1min, until slightly burned.

-Adjoin them in a mortar with 1/3 cup sweet soy sauce (keçap manis), 1 tbsp rice wine (shaoxing), 1 tbsp sesame oil, 1 tbsp fish sauce (nuoc mam)

-Ground grossly, it’s just a question of releasing the flavors in the sauce.

Of course you can use any sauce you like; they are often served with Indonesian satay sauce

You can also make your own wrappers with 1 egg, 500gr flour salt/pepper and water.

It’s really up to you what size you want, you can also make small ones to serve as a starter or appetizer!



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© 2018 Wessel Woortman

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