1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="TlVCLBhwBu"><a href="https://marcwiner.com/zh-hant/lumpia/">正宗三寶瓏春捲</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/lumpia/embed/#?secret=TlVCLBhwBu" width="600" height="338" title="正宗三寶瓏春捲 — Marc Winer" data-secret="TlVCLBhwBu" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2025/07/Lumpia-Semarang-en-tete-750x563.jpg600450在三寶瓏的 Gang Lombok 狹窄巷弄裡，最先映入感官的，是熱油打在鋅皮屋頂上那尖銳清脆的劈啪聲。接著飄來棕櫚糖 與蒜末交織的香氣：先是柔和甜潤，隨後辛香微嗆，最後又在一縷竹蒸氣逸散時，重新變得溫潤迷人。居民倚著機車座墊，等著那一捲捲分量十足、承載著滿滿歷史的春捲。https://marcwiner.com/zh-hant/lumpia/zh-hant正宗三寶瓏春捲印尼主菜配菜40307025條25 張 春捲皮 (冷凍或新鮮)250 公克 竹筍 (瀝乾後切絲)100 公克 蝦仁 (去殼後切成小丁)100 公克 雞肉 (剁碎)2 個 蛋黃1 個 蛋白1 根 青蔥 (切細末)3 瓣 大蒜 (搗成蒜泥)2 顆 紅蔥頭 (搗成泥)0.5 茶匙 胡椒粉 (白胡椒或黑胡椒皆可)1 湯匙 印尼甜醬油（kecap manis）0.5 茶匙 鹽1 茶匙 蘑菇高湯粉2 湯匙 蠔油0.5 茶匙 香油50 毫升 中性油 (炒餡用)1 個 蛋白 (另備)500 毫升 油5 根 朝天椒 (搗碎)250 毫升 水60 公克 棕櫚糖 (也可用椰糖，刨碎備用)1 撮 鹽1 湯匙 木薯澱粉 (先用少許水調勻)19https://marcwiner.com/wp-content/uploads/2025/07/Lumpia-Semarang-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400