Summer is my favorite season to grow fresh herbs. There’s something so special about stepping into the garden, picking a handful of basil, mint, oregano, rosemary, corriander etc. and turning them into light, refreshing meals for the family.
These Indonesian-inspired fresh lumpia are one of my go-to recipes on hot summer days. Filled with crisp carrots, cucumber, sweet mango, fresh salad leaves, and plenty of fragrant herbs. They're served with a creamy homemade peanut sauce with lime, garlic, and just a touch of chilli if you like a little heat.
Simple, colorful, and full of fresh flavors from the garden—this is what summer cooking is all about. These fresh lumpia can be enjoyed as they are or lightly fried for a crispy version.
Serves: 4 (about 12 spring rolls)
Ingredients
For the Spring Rolls
- 12 rice paper sheets
- 2 medium carrots, slice thinly
- 1 cucumber, slice thinly
- 1 ripe mango, slice thinly
- 1 small lettuce or mixed salad leaves
- 1 handful fresh basil leaves
- 1 handful fresh mint leaves
- 1 handful corriander
- 100 g bean sprouts (optional, for extra crunch)
- Warm water for softening the rice paper
Indonesian Peanut Sauce
Ingredients
- 120 g roasted peanuts, finely ground
- 2 cloves garlic
- 1 small red chilli (optional)
- 2 tbsp sweet soy sauce (kecap manis)
- Juice of 1 lime
- 1 tbsp palm sugar or brown sugar
- 150–180 ml warm water
- ½ tsp salt
Instructions
- Crush or blend the garlic and chilli into a paste.
- Stir in the ground peanuts.
- Add kecap manis, lime juice, sugar, and salt.
- Gradually add warm water until the sauce becomes smooth and pourable.
- Taste and adjust with more lime, sugar, or chilli if desired.
How to Assemble
- Fill a large shallow bowl with warm water.
- Dip one rice paper sheet into the water for about 10–15 seconds until just soft.
- Lay it flat on a clean damp towel or cutting board.
- Place a lettuce leaf in the centre.
- Add a small handful of carrot, cucumber, mango, bean sprouts (if using), basil, mint, and corriander leaves
- Fold the bottom over the filling, fold in the sides, then roll tightly.
- Repeat with the remaining ingredients.
Optional Crispy Fried Lumpia
If you prefer a crispy version:
- Roll the lumpia as above.
- Heat vegetable oil to 170–175°C.
- Fry for 2–3 minutes until golden and crisp.
- For less oily option, you could also use Air Fryer (Fried Setting)
- Drain on paper towels and serve immediately with the peanut sauce.
Serving Suggestion
Serve the fresh lumpia chilled with:
- Homemade Indonesian peanut sauce
- Extra lime wedges
- Fresh mint, basil and corriander on the side
The combination of sweet mango, crunchy vegetables, fragrant herbs, and creamy peanut sauce makes these lumpia wonderfully refreshing and perfect for a warm summer lunch, picnic, or light dinner.