Servings: 25 lumpia
Calories: 786kcal
Ingredients
- 25 sheets lumpia wrappers frozen or fresh
Filling
- 250 g bamboo shoots drained and thinly sliced
- 100 g shrimp peeled and finely diced
- 100 g chicken minced
- 2 yolks eggs
- 1 white egg
- 1 spring onion thinly sliced
- 3 cloves garlic puréed
- 2 shallots puréed
- 0.5 teaspoon ground pepper white or black
- 1 tablespoon kecap manis
- 0.5 teaspoon salt
- 1 teaspoon mushroom bouillon powder
- 2 tablespoons oyster sauce
- 0.5 teaspoon sesame oil
- 50 ml neutral oil for cooking
For sealing
- 1 white egg additional
For frying
- 500 ml oil
For the sauce
- 5 bird's eye chilies pounded
- 250 ml water
- 60 g palm sugar or coconut sugar, grated
- 1 pinch salt
- 1 tablespoon tapioca starch dissolved in a little water
Procédé
Preparing the lumpia wrappers
- Carefully separate the lumpia wrappers while still frozen, then set aside.25 sheets lumpia wrappers
Preparing the filling
- Heat the oil in a skillet or wok.50 ml neutral oil
- Sauté the puréed garlic and shallots until fragrant.3 cloves garlic, 2 shallots
- Add the minced chicken, then the shrimp, and stir to combine.100 g chicken, 100 g shrimp
- Stir in the bamboo shoots, then season with pepper, salt, mushroom bouillon, kecap manis, oyster sauce, and sesame oil.250 g bamboo shoots, 0.5 teaspoon ground pepper, 0.5 teaspoon salt, 1 teaspoon mushroom bouillon powder, 1 tablespoon kecap manis, 2 tablespoons oyster sauce, 0.5 teaspoon sesame oil
- Pour in the beaten egg yolks and egg white and cook, stirring, until softly set and evenly distributed throughout the filling.2 yolks eggs, 1 white egg
- Add the spring onion, stir, then remove from the heat and let cool slightly.1 spring onion
Shaping the lumpia
- Place one lumpia wrapper on the work surface.
- Spoon some filling into the center.
- Fold in the sides, then roll up tightly.
- Seal the end with a little extra egg white.1 white egg
- Repeat until all the ingredients are used.
Frying the lumpia
- Heat the oil in a deep fryer or pot to about 180 degrees.500 ml oil
- Fry the rolls in small batches until golden brown.
- Drain on paper towels.
Preparing the sauce
- In a saucepan, combine the bird's eye chilies, water, palm sugar, and salt.5 bird's eye chilies, 250 ml water, 60 g palm sugar, 1 pinch salt
- Bring to a boil, stirring to dissolve the sugar.
- Pour in the tapioca starch dissolved in a little water and let thicken for a few seconds.1 tablespoon tapioca starch
Serving
- Serve the lumpia hot with the sauce.
Video
Notes
If needed, substitute light brown sugar for palm sugar.
Nutrition
Calories: 786kcal | Féculents: 13g | Protein: 8g | Fat: 80g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 50g | Graisses trans: 0.3g | Cholesterol: 70mg | Sodium: 169mg | Potassium: 160mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1740IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
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