Lumpia are of Chinese origin. These tiny spring rolls are extremely popular snacks and cocktail morsels throughout Indonesia. Depending on the region, some Indonesian cooks use wood ear mushrooms and dried shrimp, while others employ bamboo shoots and even shrimp paste in their recipes. Lumpia are usually served hot with a spicy chilli sauce or Indonesian soy sauce with chopped chillies, shallots and lime juice. This recipe is adapted from Sri Owen’s Indonesian Food and Cookery.
Ingredients
Method
Main
1.Heat 2 tbsp oil in a wok over medium heat and stir-fry shallot, ginger and garlic until golden (2-4 minutes). Add chicken and kecap manis and stir-fry until chicken is cooked through (3 minutes). Season to taste, transfer to a bowl.
2.In the same wok, stir-fry cabbage, carrot, bean sprouts and spring onion in another 1 tbsp oil, adding a little extra oil if necessary. Season to taste, then add chilli and stir-fry until vegetables begin to wilt (2-3 minutes). Add 1 tbsp water to prevent mixture from burning, then add prawns and toss until they turn pink (1-2 minutes). Return chicken mixture to wok and heat through (1-2 minutes), adjust seasoning to taste, then transfer mixture to a colander to drain and cool completely.
3.Lay a spring roll wrapper on a work surface, place 2 tsp chicken mixture on one corner and roll to completely enclose filling, folding in sides. Brush edge of wrapper with eggwhite and seal. Repeat with remaining mixture and wrappers.
4.Heat oil in a deep saucepan to 170C. Deep-fry spring rolls in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve hot with chilli sauce or kecap manis for dipping.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.
Notes
