Unlike Semarang Lumpia which contains bamboo shoots, eggs and shredded shrimp, Bogor Wet Lumpia uses yam, bean sprouts, tofu, bean curd and eggs. Spring rolls are not rolled or fried, but are served on top of a dough of skin, therefore the name is wet spring roll.
All the contents except the bean sprouts are put into a charcoal-fueled cauldron, seasoned with onions and herbs, not forgetting sugar and salt. After roasting and releasing a distinctive ebi fragrance, new bean sprouts are inserted to keep it crispy. Spring roll skin is prepared on a banana leaf, then the dough is placed on it. The spring roll is not rolled, but folded up like a pillow. Buyers also enjoy it by tearing the spring roll skin until its contents burst out.
Seluruh bahan isi tersebut kecuali tauge dimasukan kedalam kuali yang berbahan bakar arang, diberi bumbu bawang dan rempah, tak lupa gula dan garam. Setelah disanggrai dan megeluarkan wangi ebi yang khas, baru tauge dimasukan agar tetap renyah. Kulit lumpia pun disiapkan di atas daun pisang, kemudian adonan diletakan diatasnya. Lumpia tersebut tidak digulung, melainkan dilipat hingga seperti bantal. Pembeli pun menikmatinya dengan merobek kulit lumpia hingga isinya menyeruak keluar.
