Name: Lumpia Ayam Sayur (Chicken and Garlic Spring Rolls)
Yield: Makes about 12
Ingredients: 75g dried rice vermicelli or other thin noodles; 4 tbsp sunflower oil, plus extra for deep-frying; 400g ground chicken, or ground pork if you prefer; 100g shiitake, chestnut or brown mushrooms, stems removed, thinly sliced; 2 carrots, peeled and grated; 50g bean sprouts, roughly chopped; 8 garlic cloves, peeled and thinly sliced; 4 small spring onions, thinly sliced on the diagonal; 3 tbsp kecap manis; 4½ tbsp oyster sauce; 1 tbsp fish sauce; Juice of 1 lime; Pinch of sea salt; 12 spring roll wrappers (25cm square) defrosted if frozen; 1 banana or 1 beaten egg, for sealing; Tomato sambal or soy, garlic, and chile dipping sauce, to serve (optional)

Crispy fried spring rolls in a serving basket with bowl of tomato sambal and a garlicsoy dipping sauce alongside.

Photo by Louise Hagger

A Chinese migrant first brought the spring roll to the markets of Semarang, central Java. Before long, locally sold spring rolls were spiced with the sweet and salty flavours of kecap manis, the syrupy soy sauce for which Indonesia is famous. They are now so popular that queues form every day at the busiest spring-roll vendors all over the country.

Recipe notes

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