Sundaland Recipes

Semarang's Lumpia is a delightful culinary creation hailing from the wonderful city of Semarang in Indonesia, showcases an interesting and comical connection to the world of pandas. In a light-hearted viral video shared on YouTube, doctors were in for a surprise as they tasted the filling of Semarang's Lumpia, initially mistaking it for meat. However, upon learning that it was actually made from young bamboo shoot, they jokingly exclaimed, "Oh, now I'm a panda!" 
Originating from the vibrant streets of Semarang, Lumpia has ingrained itself deeply in the local food culture. Drawing influences from both Indonesian and Chinese cuisines, Semarang's Lumpia represents a fusion of flavors that captivates food lovers near and far.In terms of taste, the filling of Semarang's Lumpia invites a delightful surprise. While it may have been mistaken for meat, the combination of young bamboo shoot, vegetables, and aromatic spices creates a flavorful symphony that satisfies the taste buds. The young bamboo shoot lends a subtle earthiness, while the combination of other ingredients and spices elevates the overall experience with savory and herbal notes. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:15 Minutes
Suitable:Vegan
Category:Snack
Origin:Semarang, Indonesia
Serving:4 Person
Tags:Amusing, Harmony, Crisp

Nutrifacts:160 calories
  6 grams fat

Rating:4.3 

The playful connection to pandas in the amusing video adds a whimsical touch to Semarang's Lumpia. It highlights the unexpected aspects of the culinary world, where flavors and appearances can surprise and amuse. While the filling may have reminded the doctors of a panda's diet, it's important to remember that Semarang's Lumpia is best enjoyed by us humans. 

Ingredients:

• 200 grams young bamboo shoot, finely chopped
• 100 grams carrots, julienned or shredded
• 100 grams cabbage, thinly sliced
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 100 grams tofu, crumbled
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• Salt and pepper to taste
• Vegetable oil for deep frying
• For the wrapping:
• 20 pieces of medium-sized lumpia wrappers
• For the dipping sauce (Lumpia Sauce):
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind juice
• 1 clove garlic, minced
• 1 red chili, minced (optional)

Instructions:

1. In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and chopped shallots, sautéing until aromatic and lightly golden.
2. Add the crumbled tofu to the pan and stir-fry for a few minutes until lightly browned.
3. Next, add the chopped bamboo shoot, carrots, and cabbage to the pan. Stir-fry the mixture for about 5 minutes until the vegetables are slightly softened.
4. Season the filling with soy sauce, hoisin sauce, salt, and pepper. Adjust the seasonings according to your taste preferences. Stir-fry for an additional 1-2 minutes until everything is well combined.
5. Remove the pan from the heat and let the filling cool down before assembling the lumpia.
6. Take a lumpia wrapper and place a spoonful of the vegan filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll it up tightly into a cigar shape. Use a bit of water on the edge to seal the lumpia securely.
7. Repeat the process until all the filling is used or you've reached the desired number of lumpias.
8. In a deep pan or pot, heat vegetable oil for deep frying. Once the oil is hot enough (around 180°C/350°F), carefully add a few lumpias to the oil at a time. Fry them until they turn golden brown and crispy on all sides. This should take about 3-4 minutes.
9. Place the fried lumpias on a kitchen paper towel to drain excess oil.
10. For the dipping sauce, combine sweet soy sauce, tamarind juice, minced garlic, and minced red chili (if desired) in a small bowl. Mix well until all the ingredients are blended.
11. Serve the Semarang's Lumpia while they're still hot and crispy, along with the dipping sauce on the side.