This is the Indonesian version of the spring or egg roll, a version of which you find in most Asian countries. For the filling you use meat, chicken or seafood and a selection of vegetables. For example you can use any combination of the following:

•White cabbage
•Bamboo shoots
•Bok Choi
•Carrots
•Bean sprouts
•Leeks
•French-cut green beans

The lumpia skins are available ready-made in most Asian supermarkets or can be made at home using the following method:

•400 gr. flour
•1 egg
•water

Mix flour and egg and add enough water to make a smooth batter mixture. Heat a large frying pan, grease it and pour in some of the mix so that only a thin film remains in the frying pan. Repeat until you have 2 skins for each lumpia (be prepared to lose a few until you have mastered this trick).

Filling ingredients:

•200 gr. boneless chicken breast
•1 medium red onion (finely cut)
•1 clove garlic (minced)
•2½ cm. ginger root (grated)
•1 tsp. sambal oelek (hot pepper paste)
•1 tsp. trassi (shrimp paste)
•300 gr. white cabbage (thinly sliced)
•250 bean sprouts
•1 small tin bamboo shoots
•1 large carrot (chopped)
•1 tbs. kecap manis (sweet Asian soy sauce)
•2 tbs. peanut oil
•Vegetable oil, for deep frying

Preparation:

Boil the chicken and after cooling, slice in strips. Set aside.
Wash and slice all the vegetables. Set aside.
Heat your wok and add the oil. Slice onion, ginger and garlic and cook together in the wok until soft. Add the sambal and trassi and cook for 2 minutes more. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and but not over-cooked.

Place a lumpia skin on a cutting board and spoon some of the filling in the center, fold up opposite sides and then roll up, sealing the last bit of the skin with some beaten egg to make it stick.
Cook in hot oil for about 5 minutes, making sure both sides are browned equally. Serve with peanut sauce or just ketjap manis and samba or sweet and sour sauce.

Fun Fact:
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