Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. The term lumpiaderives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for "popiah". The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.
In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.
In my homeland, famous Lumpia mostly from Semarang (it's one city in central Java), so we call it Lumpia Semarang. Originally we stuffed it with young bamboo shoot (we call it "bung") together with other vegetables. But since in Turkey I can not find young Bamboo shoot, I replace it with jerusalem artichoke... Nice though, using exactly same seasonings as the original Lumpia in my homeland, this Lumpia has satisfied my craving about my Indonesian food..
- Several pieces of ready use springroll dough (or you can use fillo dough)
- 250 gr Yer Elması (Turk) or Jerusalem arthicoke. Roughly shaved or cut into matchsticks.
- 3 medium carrots, roughly shaved or cut into matchsticks.
- About 150 grams of cabbage, finely sliced.
- 2 handfuls bean sprouts.
- ½ tbsp flour.
- 3 ~ 4 cloves garlic
- 3 small red onions / shallots
- ½ tsp peppercorns.
- Salt to taste, or salty soy sauce.
- 1 ½ tablespoon shaved palm sugar (or could use brown sugar 1 ½ tbsp)
- Enough cooking oil for sauteing and more for deep fry.
1) Mashed/ puree these seasonings: garlic, red onion, salt and pepper. Stir fry with small amount of oil until fragrant. Add jerusalem arthicoke and carrots, give 1/4 cup water water and cover skillet. Leave until all quite soft. Combine cabbage and bean sprouts. Mix in salt / soy sauce and sugar. Mix well and stir-fry all vegetables until cooked. Sprinkle with ½ tbsp of wheat flour and well blended stir. Remove from heat and allow hot steam heat gone.
2) Take a piece of spring roll skin, fill with the dough and fold such you fold an envelope. Fry over medium heat until golden red. Drain the oil.
Serve with dipping sauce (see how to make below) and piece of green onion and bird eye chilli if desired.
Making "Lumpia" dipping sauce
- 3 cloves garlic
- 1 big red pepper. Discard seeds.
- Some cayenne pepper / bird eye pepper (as your taste if you want more hot-spicy can be added more)
- 2 ~ 3 tablespoons shaved palm sugar (or can use 3 tablespoons brown sugar)
- Pinch of salt
- About 2 cups water
- 2 tsp tapioca, dissolve it with a little water.
How to make the sauce:
1) Crushed and puree all ingredients (except water and tapioca), mix with water and heat over medium heat until it almost boiling.
2) Stir in tapioca solution, stir quickly so as not clotted. Continue to cook until boiling and thickened.
Sauce is ready for use.