For deep-frying:vegetable oil, plus 60ml (¼ cup) extra 3golden shallots, thinly sliced10 gm (2cm piece)ginger, finely chopped2garlic cloves, finely chopped200 gmchicken breast, finely chopped 2 tspkecap manis, plus extra to serve200 gmcabbage, finely shredded on a mandolin1carrot, thinly sliced100 gmbean sprouts, coarsely chopped2spring onions, thinly sliced½ tspchilli powder250 gmpeeled medium uncooked prawns, finely chopped20spring roll wrappers, halved1eggwhite, lightly beatenTo serve:Indonesian chilli sauce or kecap manis
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.
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.
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.
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
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.
At A Glance
Serves 40 people
At A Glance
Serves 40 people
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