Snacks & Nibbles
Lumpia Basah (Fresh Vegetable Spring Rolls), No-Bake, No Oven Needed
Prep
25 min
Cook
5 min
Servings
4
Level
Easy
This lumpia basah (fresh, unfried spring roll) is the perfect solution for a fresh, healthy snack without turning on the stove or oven at all. Crunchy vegetable filling wrapped in a soft spring roll skin, then drizzled with a sweet-savory sauce in the classic Semarang style that keeps you coming back for more. Perfect for when you want a delicious snack that's still light on the stomach.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 10 sheets ready-to-use fresh spring roll skins
- 150 grams bean sprouts
- 1 piece carrot, cut into matchsticks
- 100 grams bamboo shoots, thinly sliced (optional, boil first)
- 2 eggs chicken eggs, scrambled and cooked
- 2 stalks scallions, finely sliced
- 3 cloves garlic, finely minced
- 3 tbsp sweet soy sauce (kecap manis)
- 50 grams palm sugar, finely shaved
- 1 tbsp granulated sugar
- 1 tbsp cornstarch, dissolved in a little water
- 200 ml cooled boiled water for the sauce
- 1/2 tsp salt
- 5 leaves fresh lettuce leaves
- 5 pieces whole bird's eye chilies, for serving
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👩🍳 Instructions
- 1 Since the vegetable filling needs to be fully cooked (briefly boil the bean sprouts and carrots until wilted, then drain well until no water remains), make sure all the filling ingredients are cool before wrapping so the spring roll skin doesn't turn soggy.
- 2 Combine the bean sprouts, carrot, bamboo shoots, scrambled eggs, and scallions in a large bowl. Mix well using your hands or a wooden spoon.
- 3 Make the sauce with no long cooking required: dissolve the palm sugar, granulated sugar, sweet soy sauce, salt, and minced garlic in warm boiled water, stirring until the sugar completely dissolves. If you prefer a slightly thicker sauce, heat it briefly in the microwave for 30 seconds, then stir in the dissolved cornstarch and mix well (this step is optional and can be skipped entirely for a truly no-heat version).
- 4 Take one sheet of fresh spring roll skin and place it on a flat plate.
- 5 Lay a lettuce leaf in the center of the skin, then arrange the vegetable filling on top to taste.
- 6 Fold in both the right and left sides of the skin, then roll from the bottom up until it forms a neat spring roll.
- 7 Repeat until all the skins and filling are used up. Arrange the lumpia on a serving plate.
- 8 Drizzle or serve the palm sugar soy sauce as a dipping sauce on the side of the plate, and complete it with whole bird's eye chilies as the classic accompaniment for Semarang-style lumpia basah.
- 9 Serve immediately while the skin is still soft and fresh.
💡 Tips
• Make sure the vegetable filling is completely dry and cool before wrapping so the spring roll skin doesn't tear or turn soggy.
• Use fresh spring roll skins that are pliable and not torn, usually available at traditional markets or baking supply stores.
• For extra freshness, add thin slices of cucumber to the filling.
• The sauce can be made in a large batch and stored in the fridge as a stock for several days.
📊 Nutrition Facts / serving
180
Calories (kcal)
6 g
Protein
5 g
Fat
28 g
Carbs
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