Spring rolls are a large variety of filled, rolled appetizers or Dim Sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn
(春卷 'spring roll'). The kind of wrapper, fillings, and cooking
technique used, as well as the name, vary considerably within this large
area, depending on the regions culture.
Lumpia is the name for spring rolls in Indonesia.
Ingredients :
- 100g rice noodles (bihun)
- 3 green onions, sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled, coarsely grated
- 1 1/2 cups shredded white cabbage
- 100g bean sprout (tauge)
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- 2 teaspoons cornflour (tepung maizena)
- 20 spring roll wrappers
- vegetable oil, for frying
- sweet chilli sauce, to serve
Cooking Directions :
Heat a wok over high heat until hot.
Add vegetable oil. Swirl to coat. Add onion, garlic, carrot and cabbage.
Stir-fry for 2 to 3 minutes or until soft. Add noodles, beansprout,
soy sauce and white pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
Mix cornflour with 1 tablespoon
water in a small bowl. Place 1 wrapper on a board with a corner pointing
towards you. Brush edges with cornflour mixture (keep remaining
wrappers moist by covered them with damp tea towel). Spoon 1 tablespoon vegetable
mixture into corner of wrapper. Fold corner over filling then roll up
from corner to corner, folding edges in to enclose filling. Repeat with
remaining wrappers, cornflour mixture and filling.
Pour vegetable oil into wok until
one-third full. Heat until a small piece of bread dropped into oil
sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until
golden. Remove to a wire rack over a baking tray. Keep warm in oven
while cooking remaining spring rolls. Allow oil to reheat after cooking
each batch.
Serve hot with sweet chilli sauce.