Classic Semarang Lumpia

1.Prepare the filling: Heat 1 tablespoon of cooking oil in a pan over medium heat. Sauté minced garlic and shallots until fragrant and translucent, about 2 minutes.

2.Add the finely julienned bamboo shoots and shredded chicken to the pan. Stir well to combine.

3.Season the mixture with sweet soy sauce, oyster sauce, white pepper, salt, and sugar. Continue to cook for 5-7 minutes, stirring occasionally, until the bamboo shoots are tender and flavors meld. Remove from heat and stir in sliced green onions. Let the filling cool completely.

4.Prepare the lumpia wrappers on a clean flat surface. Place about 2 tablespoons of the filling near one corner of the wrapper, shaping it into a small log.

5.Fold the corner over the filling, then fold in the sides tightly, and roll up firmly, sealing the edge with a little water to ensure it sticks.

6.Repeat the wrapping process until all filling and wrappers are used.

7.Heat vegetable oil in a deep frying pan or wok over medium-high heat to about 175°C (350°F).

8.Fry the lumpia in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.

9.Remove the lumpia with a slotted spoon and drain on paper towels to remove excess oil.

10.Serve the Classic Semarang Lumpia hot with your choice of dipping sauce, such as sweet chili sauce or a homemade sweet and sour sauce.