Lumpia is a typical Chinese food that has been widely consumed in Indonesia. Spring rolls are made from flour that is used as an outer upholstery skin and contains bamboo shoots, eggs, meat, vegetables and seafood.
This typical food is quite popular. In addition to its good taste and varied contents, how to make spring rolls is quite easy and simple. Moreover, there are many variations of spring rolls that can be tried.
If you want to make your own spring rolls for your baby or beloved family, here's how to make spring rolls that you can try at home:
1. Chicken Bamboo Shoots Wet Spring Rolls
Ingredients:
- 1 kg bamboo shoots, boiled and then dried
- 200 grams of chicken breast, boiled and then shredded
- 200 grams of shrimp, cut into small pieces
- 3 stems pre leeks, sliced
- 10 cloves garlic, mashed
- sugar, salt, powdered broth, pepper powder, and sweet soy sauce to taste
Leather Material:
- 150 grams of wheat flour
- 20 grams of starch
- 1/2 tsp salt
- 1 egg
- 300 ml of water
- 150 ml coconut milk
How to Make Chicken Bamboo Shoots Wet Spring roll:
1. Sauté the garlic until fragrant. Add the leeks and prawns, sautéing until wilted.
2. Put all the seasoning ingredients and stuffing into the stir-fry. Give a little water and cook until the water shrinks slightly. Chill the dough.
3. To make the skin, mix all the skin ingredients, whisking until the texture is soft. Heat oil-smeared teflon. Pour a spoonful of vegetable batter into the teflon. Cook until the skin is cooked. Do it until the dough runs out.
4. Stir in the filling and roll with the spring roll skin. Wet spring rolls are ready to be enjoyed.
2.Spring Roll Cheese Rendang
Material:
- Rendang beef, diced small 60 grams.
- Kraft Cheddar, shredded 45 grams.
- Spring roll skin 3 sheets or to taste.
- Egg yolks to taste.
- Cooking oil to taste.
How to Make Spring Roll Cheese Rendang:
1. Make sure to bring a small diced beef rendang in a cool and not hot state.
2. Place one sheet of spring roll skin diagonally on a plate.
3. Put about 20 grams of rendang on the skin of the spring roll and grate about 15 g of cheddar cheese on top of the rendang.
4. Then roll the spring roll skin containing cheese rendang.
5. Repeat the process of the desired amount of spring roll.
6. Prepare the hot cooking oil and fry the spring rolls until cooked and crispy, remove and drain
7. Serve with pickles or chilli sauce to taste.
3. Spring Roll Fill Vermicelli
Material
- Spring roll skin (to taste, approx. 10 pieces)
- 1 clove onion (finely chopped)
- 2 cloves garlic (bruised, finely chopped)
- 100 grams of vermicelli (hot brew, drain and roughly chopped)
- Salt (to taste)
- Ground pepper (to taste)
- 1 carrot (finely chopped)
- 1 leek (finely chopped)
- 1 stick celery leaves (finely chopped)
- Powdered chicken broth (to taste)
- Cooking oil (to taste)
- 1 egg
How to Make Spring roll Fill Vermicelli:
1. Make a spring roll filling. Sauté the garlic and onion until fragrant.
2. Add the carrots, leeks, celery leaves and vermicelli.
3. Add salt, ground pepper and chicken stock. Cook until cooked and seasoning permeates. Lift and set aside for a moment.
4. Prepare the spring roll skin and place the filling (vermicelli) on it. Fold until the spring rolls are well covered.
5. So that the spring roll skin does not come off when fried, apply eggs at the end of the folds of spring roll skin. Make up all the spring rolls.
6. Fry the spring rolls in hot oil until browned and cooked through.
7. Remove the spring rolls and serve immediately while they are still warm.
4. Spring Rolls Filled with Chicken Meat
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Filling Materials
- 100 grams of finely chopped chicken meat (steamed to make the chicken meat perfectly cooked)
- 1 onion
- 4 cloves garlic (finely chopped)
- 5 cloves shallots (finely chopped)
- 2 leeks
- 1 tsp pepper powder
- Salt (to taste)
- Sugar (to taste)
- Powdered chicken broth (to taste)
- Cooking oil (to taste)
Leather Materials
- 100 grams of wheat flour
- 1/2 tbsp eggs
- 1/2 tbsp cooking oil
- Salt (to taste)
- Water (to taste, 80 ml)
How to Create a Fill
1. Sauté the garlic and shallots until fragrant. Next add the onion and sauté until fragrant.
2. Add salt, sugar, pepper powder, leeks and chicken meat. Stir until the seasoning is pervasive.
3. Add a little water so that the chicken meat does not burn. Finally, add the powdered chicken broth to make the taste of this spring roll more delicious and delicious.
4. Cook until cooked then remove and set aside briefly.
How to Make Skin
1. Combine flour, salt and water to taste. Mix well then put the eggs in the flour and stir again.
2. Finally, add the cooking oil and stir again until all the ingredients are well blended. Let stand for about 30 minutes.
3. Heat the teflon and print the spring roll skin as well as print the omelette skin.
4. Do it until all the spring roll skin is formed.
How to Make Spring Rolls Filled with Chicken Meat:
1. Take the spring roll skin and enter the contents of the spring roll. Fold the skin from the bottom, the right and left as well as the last part of the top.
2. So that the spring roll skin does not come off, give adhesive in the form of eggs that have been shaken loose before.
3. Heat the oil and fry the spring rolls until they turn yellow-brown.
4. Remove the cooked spring rolls and serve with petis sauce as well as raw chilli.
5. Spring Rolls Filled with Mushroom & Chicken Meat
Material
- 8 sheets spring roll skin (ready made)
- 150 grams of finely chopped chicken meat
- 50 grams of oyster mushrooms (finely chopped)
- Sweet soy sauce (to taste)
- Pepper powder (to taste)
- 1 leek (finely chopped)
- Powdered chicken broth (to taste)
- 2 cloves garlic (finely chopped)
- Wheat flour (to taste, as an adhesive
- Cooking oil (to taste)
How to Make Mushroom Filling Spring roll & Chicken Meat:
1. Sauté the chicken meat and mushrooms along with the seasoning of chicken broth powder, pepper, sweet soy sauce, garlic and leeks. When it is cooked, remove the spring roll filling.
2. Place a spoonful of spring roll over the spring roll skin. Roll and paste using flour that has been given water.
3. Make all spring rolls until the filling runs out.
4. Heat the oil and fry the spring rolls until they are yellow-brown.
5. Remove immediately when cooked and serve while still warm.
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