Indonesian Lumpia (Loempia)

ground meat

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu is a plant-based option, while ground chicken is more economical.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, and wonton wrappers are often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweetness without shellfish.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Prepare the filling by mixing chicken breast, ham, bean sprouts, leek, bamboo hearts, cabbage, carrots, and onions in a bowl.

Season the mixture with salt, black pepper, ginger powder, coriander powder, rice wine, and sweet soy sauce; combine well.

Lay a brick pastry sheet on a clean surface and place a spoonful of filling near one corner.

Fold the corner over the filling, then fold in the sides, and roll tightly to seal.

Beat eggs in a bowl and use it to seal the edge of the pastry sheet.

Heat oil in a deep pan over medium-high heat until shimmering.

Fry the lumpia in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens