Lumpia

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. For example you can use:

  • White cabbage
  • Bamboo shoots
  • Bok Choi
  • Carrots
  • Bean sprouts
  • Leeks
  • French beans
  • etc.
The lumpia skin are available ready made in most supermarkets or asian shops or can be made at home using the following method.
  • 400 gr. flour.
  • 1 egg
  • water.
Mix flour and egg and add enough water to make a smooth batter mixture. Heat a large frying pan, grease it and pour in some of the mix, swiss it round and pour out the mix, so that only a thin film remains in the frying pan. Repeat until you have 2 skins for each lumpia. (be prepared to loose a few until you mastered this trick).

Ingredients:

Lumpia
  • 200 gr. lean Chicken.
  • 1 medium red Onion.
  • 1 clove garlic.
  • 2½ cm. Ginger root.
  • 1 tsp. Sambal Ulek.
  • 1 tsp. Trassi.
  • 300 gr. White Cabbage.
  • 250 Gr. Bean sprouts.
  • 1 small tin Bamboo shoots.
  • 1 large Carrot.
  • 1 tbs. Kecap Manis.
  • 2 tbs. Peanut oil.(groundnut)
  • Oil for deep frying

Preparation:

Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked.

Place a sheet on the table and spoon some of the filling in the centre, fold in the sides and then roll up, sealing the last bit of the sheet with some beaten egg to make it stick.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Ketjap manis and sambal.

Image © Kguirnela