Spring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.
Semarang's spring roll comes from its Chinese community, and the story usually told is of a Chinese and a Javanese family's cooking meeting in one filling — hedged, like most such stories, but the roll itself is plainly both.
The filling is young bamboo shoot, cooked until it loses its sharp smell, with egg and prawn or chicken. It comes fried (goreng) or soft (basah), with a glossy sauce of palm sugar and garlic thickened with tapioca, pickled cucumber, chilli and a stalk of spring onion to bite on.