Thursday, May 22, 2008



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.

200 gr. lean Chicken.
1 medium red Onion.
1 clove garlic.
2œ 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

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. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Kecap manis and sambal.

To make the Loempia's, spread out 2 spring roll sheets as shown on this site.
Fold the "A" corners over the filling, followed by the "B" corners. Make sure the filling is packed in tight. Next fold over side 1 and 2. Put side 3 over and spread some beaten egg on top to stick down side 4.

Dan's notes: awesome. These turned out just like restaurant egg rolls. Wow. Serving with "sambal manis" is pretty good. This made about 8 egg rolls.

No comments: