lumpia Semarang — Central Java, Indonesia

Lumpia Semarang is a rolled snack built from a cooked filling, bamboo shoot, egg, dried shrimp and chicken or prawn, wrapped tightly in a thin, crepe-like pastry skin, so the wrapper stays the thinnest part of the roll and the filling does the work of flavor. It is reported from the city of Semarang in Central Java, Indonesia, where it is a well-known local snack sold by street vendors and in dedicated shops, often carried home as a gift or a treat between meals. Julienned bamboo shoots are cooked with dried shrimp until fragrant, then chicken and prawns are added and cooked through; eggs are scrambled into the mixture, which is seasoned with soy sauce, salt and pepper and cooked until fairly dry so the wrapper will not turn soggy. A spoonful of this filling is placed on each wrapper, rolled tightly and sealed with a little water, then the rolls are either deep-fried until golden and crisp or served unfried, since the filling inside is already cooked. Sellers differ on the ratio of shrimp to chicken in the filling, on the sweetness of the dipping sauce served alongside, and on whether the rolls reach the table fried or unfried, each choice giving a different bite, and some add a touch of garlic or five-spice for extra depth.