Monday, December 12, 2011
Chicken Spring Roll (Lumpia Ayam)
1 chicken breast, cook until tender, keep the stock.
Cut the meat into small pieces.
2 big carrots, thinned sliced
½ onion, chopped
2 cloves of garlics, chopped
1 tea spoon of pepper
½ tea spoon of sugar
A pinch of salt or, chicken seasoning
20 Spring Rolls Sheets
The filling : Heat 3 table spoon of oil, and stir fry the onion and garlic. Then add chicken meat and carrots. Pour some of the chicken stock, just enough to make the carrots tender. Add pepper, salt and sugar. Cook about 10 minutes or until the carrot is tender and water absorb.
Place the spring roll wrapper with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg or water. Add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few cm clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the toweled tray to let them drain. Serve your crispy spring rolls as an appetizer. serve with a sweet and sour sauce or chili sauce.