Indonesian Loempia's
"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."
photo by Sandi From CA
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
8-10 Large Indonesian Loempia's
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
- Heat your wok and add the oil.
- Add onion, ginger, minced garlic and soften in 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.
-
To make the Loempia's:
- Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
- Spoon in a generous amount of filling to the top center spring roll sheet.
- Fold in the top and bottom corners over the filling.
- Fold in the left and right corners making sure the filling is packed tight.
- Next fold in the second spring roll over the first in the opposite direction.
- Spread some beaten egg over the final folds to help them stick.
- Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
- Serve with peanutsauce or just Ketjap manis and sambal.
Questions & Replies
-
Maybe it's too early in the morning for me, but this step is baffling me: "Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other." Corners opposite from each other? If they are square aren't there 4 corners? Do you mean like a Davids Star? Or just double thickness
-
I know this os going to sound petty to some (maybe many) but could someone please remove the inappropriately used apostrophes? Nothing belongs to the loempia.
Reviews
-
This was great, one tip would be to use coleslaw mix, with the cabbage and carrots already shredded. Saves time!
-
These are absolutely outstanding. Although I've had loempia's many years ago when I lived in the Netherlands, I've never made them myself. With the chopping and rolling of wrappers, these took me longer than 30 minutes to make, but they were soooo worth it. I found the lumpia wrappers (burrito size) in the frozen section of our Asian market, and also found shrimp paste (instead of trassi oedang) and kecap manis there. The lumpia wrappers were extremely thin - thinner than crepes, but two worked very well, and didn't tear when wrapping. The egg worked like a charm to seal them before frying. This batch made 11 loempia's, and 6 people gobbled them up in no time, with high compliments from all. -
Added shrimp paste, as per PanNan's recipe, kept the sambal oelek added quite a lot more fresh ginger with a little hard black sugar to offset the ginger and couldn't stop eating. Had guests around and ended up making around 60 of them. Everyone wants this recipe Thanks, whoever invented it. -
Yum! This was my first time making these and I was pleasantly surprised. I used spring roll wrappers, sriracha chili sauce instead of sambal oelek and soy sauce instead of ketjap manis. Dipped in soy and served with <a href="/38748">Chinese Fried Rice</a> and <a href="/150739">Thai-Style Ground Beef</a>, it was a cultural train wreck, but it worked! Thank you, Carla!
Tweaks
-
Yum! This was my first time making these and I was pleasantly surprised. I used spring roll wrappers, sriracha chili sauce instead of sambal oelek and soy sauce instead of ketjap manis. Dipped in soy and served with <a href="/38748">Chinese Fried Rice</a> and <a href="/150739">Thai-Style Ground Beef</a>, it was a cultural train wreck, but it worked! Thank you, Carla!
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
