Surinamese Loempia (Fried Spring Roll)

  • Filling Prep - 20 minutes
  • Frying - 20 minutes
  • Servings: 8
  • Country: Suriname
A large, golden-brown, fried Surinamese spring roll (Loempia) served with sauce.

Surinamese Loempia is ideal as a hearty snack or appetizer. Unlike thin Asian spring rolls, Loempia is usually wrapped in a thicker wheat-based dough to better hold the rich filling. The key to the flavor is again the Javanese seasoning using soy sauces.

The filling is variable but often contains chicken or pork, cooked rice noodles (glasnoedels), and finely shredded vegetables.

Ingredients

I. Filling

  • 300 g Ground pork or chicken
  • 100 g Rice or thin wheat noodles (vermicelli), cooked
  • 4 pcs Spring onion, chopped
  • 1 pc Onion, chopped
  • 150 g Cabbage, finely shredded
  • 100 g Carrot, julienned
  • 2 pcs Boiled eggs, chopped (optional)

II. Seasoning and Wrapper

  • 8 pcs Spring roll wrappers (Loempia in square shape)
  • 2 tbsp Ketjap Manis (Sweet Soy Sauce)
  • 1 tbsp Soy Sauce (Ketjap Asin)
  • 2 cloves Garlic, minced
  • 1 sufficient amount Oil for frying

Instructions

Step 1: Preparing the Filling

Cook the rice noodles according to instructions and drain. Boil the eggs hard, peel, and chop.

Heat oil in a Wok and fry the onion, garlic, and spring onion.

Add the meat and fry until cooked through. Add 1 tbsp of Ketjap Manis, salt, and pepper.

Step 2: Finishing the Filling

Add the cabbage and carrot. Stir-fry for 3-4 minutes until the vegetables soften slightly but remain crunchy.

Add the cooked noodles, chopped eggs, remaining soy sauce (Ketjap Asin), and 1 tbsp of Ketjap Manis to the mixture. Mix well and let it cool.

Step 3: Wrapping the Rolls

Place the Loempia wrapper on a surface with a corner pointing towards you.

Place about 2-3 tbsp of the filling near the corner. Fold the sides over the filling and roll up into a tight envelope.

Moisten the final corner of the wrapper with water or egg white to seal it firmly.

Step 4: Frying

Heat the oil in a deep fryer or deep pan to 185 °C (365 °F).

Fry the rolls in batches of 2-3 for about 5-7 minutes until they are evenly golden brown and crispy.

Remove them, drain on paper towels, and serve warm with Sambal, sweet and sour, or peanut sauce.