AUTHENTIC LUMPIA SPRING
ROLLS
This is a recipe I learned while traveling through Indonesian. The ingredients are relatively simple and easy to find in any grocery
store. I've cooked this a number of times since getting back and it's always
been a hit. They taste great with dipping sauce.
Prep: 1 hr
Cook: 5 mins
Total: 1 hr 25 mins
Additional: 20 mins
Servings: 12
Max Servings: 12
Yield: 24 spring rolls
Ingredients
Original recipe yields 12 servings
2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 larges eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying
Directions
Step 1
Soak rice noodles in cold water until soft, about 20
minutes. Drain well; cut into 2-inch long pieces.
Step 2
Combine the noodle pieces, chicken, shrimp, eggs, carrot,
wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar,
salt, and black pepper; stir filling mixture well.
Step 3
Soak 1 rice paper wrapper in a shallow bowl of warm water
to soften, about 15 seconds. Remove from water and place on a damp cloth laid
out on a flat surface.
Step 4
Place 1 tablespoon of filling mixture into the center of
the softened rice paper. Fold the bottom edge into the center, covering the
filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice
paper wrappers, soaking and filling each one individually.
Step 5
Heat oil in a work or large skillet over medium heat.
Step 6
Fry the spring rolls in batches of 3 or 4 until crisp and
golden brown on both sides, about 5 minutes. Drain on paper towels.
Cook's Notes:
Ground pork can be used
instead of chicken if desired.
Editor's Note:
We have
determined the nutritional value of oil for frying based on a retention value
of 10% after cooking. Amount will vary depending on cooking time and
temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Per Serving:
132 calories; 5.2 g total fat; 45 mg cholesterol; 225 mg sodium.
14.4 g carbohydrates; 6.5 g protein; Full Nutrition
