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Lumpia Padang (Fresh Spring Roll with Peanut Sauce)

Fresh Spring Roll with Peanut Sauce

Lumpia Padang is a delicious snack or appetizer from Padang region with highly Chinese influence. This fresh spring roll is unfried and often serves with spicy and tangy peanut sauce.

Fresh Spring Roll with Peanut Sauce


Spring roll wrapper

  • 300g all-purpose flour
  • 50g cornstarch
  • 500ml coconut milk
  • 2 free-range eggs
  • sea salt to taste


  • 250g ground chicken
  • 2 garlic, minced
  • 2 tbsp vegetable oil
  • 300g jicama, thinly sliced
  • 200g carrot, thinly sliced
  • 150g bean sprouts
  • 1 stalk green onion, chopped
  • sea salt and freshly ground white pepper

Peanut Sauce

  • 3 tbsp unsweetened peanut butter
  • 1/2 tsp cayenne pepper
  • 1 tsp rice vinegar
  • 50 ml of water
  • sea salt and sugar to taste


  1. Make the wrapper: put flour and cornstarch in a bowl. Gradually whisk in the coconut milk, keep whisking until the batter is smooth and no lump. Season with salt and pepper. Cover and let the batter rest 15 to 30 minutes.
  2. Heat a lightly greased crepe pan or non-stick frying pan over low heat. Pour 1/4 cup of the batter into the pan, swirling to cover the base. Cook for 2-3 minutes, turn gently and cook for further 1 minute or until just golden. Place on a sheet of non-stick baking paper and cover with a clean tea towel to keep warm. Repeat with the remaining batter.
  3. Spring roll filling: Heat a wok or large frying pan over medium-high heat. Add 1 tbsp vegetable oil and stir-fry minced garlic until fragrant, add ground chicken until cooked. Add carrot and jicama, stir well and reduce the heat to medium. Stir-fry for 2-3 minutes or until carrot softened. Season the filling with soy sauce, sea salt, and ground pepper.
  4. Wrapping spring rolls: add 1 heaping tablespoon of the filling to the wrapper, fold over the left and right side, then put 1 lettuce and then roll the spring roll tight. Serve spring roll with peanut sauce.


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