Indonesian Mini Spring Rolls {Air Fryer Recipe}

These are the BEST Indonesian mini spring rolls you've ever eaten. With a crispy exterior and a juicy filling of minced meat, shrimps, and vegetables. Fry them or bake them in the air fryer. And serve them at your next party or Asian buffet. Success guaranteed!

These mini lumpia's are SO delicious. That I just had to make them twice before I had a picture of them. The first time they were just gone. All eaten. The bowl was completely empty. Fortunately, it is an easy recipe and they were replenished in no time.

This recipe is adapted from the blog Keuken van de zoete inval

Mini Lumpia's

Because I had spring roll wrappers at home, I decided to make mini egg rolls. With a delicious filling of minced meat, shrimps, leek, and herbs. And I served the snacks with a delicious homemade sweet and sour tomato sauce. And that was a success! I've made them twice now and this is certainly not the last time.

• Minced meat and shrimp - the protein-rich filling of these appetizers. We fry it briefly so that the filling is already done before we use it.

• Coriander, Cumin, Garlic - The spices that flavors the filling.

• Leeks and Celery - Finely chop the vegetables before adding them. They provide structure and make sure the filling stays juicy.

• Egg - With one egg you bind the filling. Break the other egg in half and collect the egg white. Beat that egg white slightly. With this, you can "glue" your pastry so that it keeps its shape.

• Pangsit, wonton, or spring roll pastry - The crispy outside. I cut large spring roll pastry sheets into quarters, so they are just the right size for a mini spring roll. If you don't want to do that, you can also make a large spring roll with these sheets. When you've opened the sheets package, keep them in a damp tea towel. This way you can better separate the sheets when preparing the egg rolls.

Sweet and sour tomato sauce (dip)

• Tomatoes - No tomato sauce without tomatoes!

• Lime - The lime juice provides the sour part of the sweet and sour sauce.

• Sweet soy sauce and Gula Djawa (Palm sugar) - Provide the sweetness in this sauce.

• Ginger - This makes the sauce spicy and soft.

Step 1 - Make the filling

1. Mix ground beef and shrimp in a bowl.
2. Add the coriander, cumin, leek, and garlic and mix well.
3. Put the egg with the other ingredients.
4. Mix everything well.

Step 2 - Fry the filling and add celery.

Heat 2 tablespoons of oil in a pan and fry the mixture until done. Drain the excess liquid/fat and add celery. Season with salt and pepper. Stir everything through and let it cool down.

Step 3 - Roll them

1. Grab a pastry sheet and place it in front of you so that you have a diamond shape. Take one tablespoon of the filling and put it on the bottom.
2. Now fold the sheet around the filling.
3. Roll the egg roll wrappers upwards and brush with some beaten egg white.
4. Fold the sides to the middle. Repeat until all your sheets or filling is done.

Step 4 - Bake the lumpia's

Deep-fry the mini spring rolls for 4 minutes at 355 °F (180 °C) until golden brown. Or bake them golden brown in an air-fryer for 8 minutes at 390 °F (200 °C).

Step 5 - Prepare the sweet and sour tomato sauce

1. Wash the tomatoes and cut them into small cubes. Heat oil in the pan and add the tomatoes, ginger, and sweet soy sauce. Bake for 2 minutes.
2. Squeeze the limes over the pan. Also, add the palm sugar. Let the sauce simmer for 10 minutes.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe