Indonesian Loempia is a typical dish of Indonesian cuisine that has conquered palates around the world. Originating from Indonesia, this delicious fried item is based on a mixture of vegetables, chicken, and spices wrapped in spring roll wrappers, which are then fried until they achieve a crispy texture and an irresistible flavor. In different countries of Latin America and the Caribbean, this dish may be known simply as "spring rolls" or "fried rolls," although each region adds its own culinary touch. In Indonesia, "loempia" or "lumpia" is very popular and is enjoyed both as an appetizer and a main dish.
Its origin has Chinese influences, as the technique of rolling food in paper to fry was brought by Chinese immigrants and adapted to local ingredients and flavors in Indonesia. Over time, the dish has been adopted and modified in various countries, retaining its essence but offering variations depending on the region.
How to prepare Indonesian Loempia
To begin, heat your wok and add the peanut oil.
Add the red onion, fresh ginger, and the chopped garlic clove, and sauté everything in the wok until fragrant.
Incorporate the sambal oelek and the trassi oedang, cooking for 2 more minutes to intensify the flavors.
Add the vegetables: white cabbage, bean sprouts, bamboo shoots, and carrot, along with the cooked chicken and the ketjap manis.
Stir constantly until the vegetables are soft and "just" cooked, to preserve texture and flavor.
To make the loempias, lay out two spring roll wrapper sheets, one on top of the other with opposite corners.
Place a generous amount of the prepared filling in the top center of the spring roll wrapper.
Fold the top and bottom corners over the filling.
Then, fold the left and right corners, making sure the filling is well packed.
Subsequently, fold the second spring roll wrapper over the first in the opposite direction to secure the roll well.
Spread a little beaten egg on the final folds to help them stick during frying.
Fry the rolls in hot oil for approximately 5 minutes, making sure both sides are evenly golden brown.
Serve the loempias accompanied by peanut sauce or simply with ketjap manis and sambal to fully enjoy their flavor.
