 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables. Ingredients:
4 -6 large spring roll wrappers |
1 egg, beaten |
8 ounces cooked chicken breasts, sliced into thin strips |
1 medium red onion, thinly chopped |
1 garlic clove, minced |
1 inch fresh gingerroot, minced |
1 teaspoon sambal oelek |
1 teaspoon trassi oedang |
10 ounces white cabbage, thinly sliced |
8 ounces bean sprouts |
1 (6 ounce) can bamboo shoots |
1 large carrot, shredded |
1 tablespoon ketjap manis |
2 tablespoons peanut oil |
Directions:
1. Heat your wok and add the oil.
2. Add onion, ginger, minced garlic and soften in wok.
3. Add the Sambal and trassi and cook for a further 2 minutes.
4. Add the vegetables, chicken and ketjap manis.
5. Toss until vegetables are soft and just cooked.
6. To make the Loempia's:.
7. Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
8. Spoon in a generous amount of filling to the top center spring roll sheet.
9. Fold in the top and bottom corners over the filling.
10. Fold in the left and right corners making sure the filling is packed tight.
11. Next fold in the second spring roll over the first in the opposite direction.
12. Spread some beaten egg over the final folds to help them stick.
13. Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
14. Serve with peanutsauce or just Ketjap manis and sambal.
|
|