Lumpia Semarang (Semarang Style Spring Rolls)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
20 lbr Kulit lumpia, 175 gr Ayam-cincang
75 gr Rebung, 2 Bawang putih-cincang hls
3 st Gula, ½ st Lada bbk, ½ sm Kecap mns
50 gr Udang-cincang, 1 sm Kecap asin
1 sm Minyak wijen, 1 sm Tepung tapioka
2 Bawang merah-cincang, 2 sm Margarin
Garam & Minyak goreng secukupnya
2 Daun bawang-iris, 1 Putih telur
Saus:
1 Bawang pth kecil-cincang, 8 tetes Cuka
150 ml Air, ½ st Garam, 25 gr Gula jawa
¼ st Lada bbk, 1 st Kecap manis
½ sm Maizena+½ sm Air-aduk
Cara membuat
Rebus rebung dng 2 st gula agar baunya hilang. Tiriskan, iris2 korek api. Campur rebung dng ayam, lada, kecap2, minyak wijen. Diamkan 5-10 mnt.
Saus: Didihkan air & bawang putih. Mskkan gula jawa, kecap, lada, garam & cuka. Masak hingga gula larut. Tuang laruan maizena, masak & aduk2 hingga saus mengental.
Isi: Tumis bawang2 & adonan ayam dng margarin hingga matang & cairan mengering. Beri udang, 1 st gula, garam & daun bawang. Masak hingga udang matang. Taburi tepung tapioka, aduk rata. Angkat & biarkan hingga mendingin.
Letakkan 1 sm munjung adonan isi di salah satu ujung kulit lumpia. Lipat ujung kulit yg terdekat tsb ke arah adonan isi. Gulung 1 kali kmd lipat sisi kiri & kanan kulit ke arah tengah agar menutup seluruh adonan isi. Gulung sambil dipadatkan hingga hampir ke sisi ujung satunya. Oles ujung kulit tsb dng putih telur, rapatkan ke gulungan kulit.
Panaskan minyak di wajan. Kecilkan api & goreng lumpia hingga kecoklatan. Angkat & tiriskan.
Ingredients
20 sheets Spring roll wrapper, 3 tsp Sugar
75 gr Bamboo shoot, ½ tbsp Sweet soy sauce
50 gr Shrimps-chopped, ½ tsp ground Pepper
1 tbsp Salty soy sauce, 1 tbsp Tapioca flour
1 tbsp Sesame oil, 2 cloves Garlic-minced
2 Shallots-chopped, 2 tbsp Margarine
175 gr Chicken meat-chopped, Frying oil
2 Green onions-sliced, 1 Egg white, Salt
Sauce:
1 tsp Sweet soy sauce, 8 drops Vinegar
1 clove Garlic-minced, 150 ml Water
¼ tsp ground Pepper, ½ tsp Salt
25 gr Coconut/Palm sugar
½ tbsp Corn starch+½ tbsp Water
Directions
Boil bamboo shoot in water & 2 tsp of sugar to remove the nasty smell. Drain & slice it. Combine bamboo shoot with the chicken, pepper, sesame oil, sweet & salty soy sauce. Let it stand for 5-10 minutes.
Sauce: Boil water & garlic. Add in coconut sugar, sweet soy sauce, pepper, salt & vinegar. Cook until the sugar melted. Pour in corn starch mixture, stir until the sauce thickens.
Filling: Sauté the shallots, garlic & chicken with margarine until the chicken cooked & the liquid evaporates. Put in shrimps, 1 tsp of sugar, salt & green onion. Stir until the shrimps cooked. Add in tapioca flour; stir to combine. Remove from the heat; let it stand to reach room temperature.
Place 1 spoonful of filling close to one corner of the wrapper. Fold the corner to cover the filling. Roll wrapper one time; fold over the left & right-facing corners to completely cover the filling. Roll wrapper & press a bit to compact the spring roll until you almost reach the other corner. Brush that corner with egg white for gluing & than fold the end side into the spring roll.
Deep fry spring rolls until golden brown. Remove from the heat & drain in paper towels.