Wednesday, September 3, 2014

Vegetable Spring Roll (Lumpia Sayur)



I have an issue here, there are so many items queuing to be upload, while I have so little time to work on it. So, I will try to be more straight from now on, several new upload will probably photo heavy and might not have too many stories, etc.



Basically you can use lotsa ingredients for the filling. You can use chicken chunks or prawn. But this time I use only 3 simple ingredients. Stir fry daikon and carrot, plus cilantro. Simple, yet satisfying. By the way, I'm using store-bought Spring Roll wrapper, easily find at frozen food section. 



Ingredients:
1 daikon, sorry I forgot to measure the weight. It is quite big, appx 150-200 gr, julienne cut
2 small-medium size carrot, julienne cut
4 onion, thinly slice
2 garlic, finely chopped
2 tbsp cooking oil
50 ml water
sweet soy sauce 2-3 tbsp
light soy sauce 1 tbsp
oyster sauce 1 tbsp
salt and pepper
some cilantro leaves, or you can substitute it with chopped fresh scallion

More cooking oil for deep frying

To seal the spring roll, mix together :
1 tsp cornstarch
water

How to:
1. Heat your pan/wok with cooking oil, saute the sliced onion, chopped garlic until fragrant.
2. Add the daikon n carrot, stir fry until the vegetable are soften. Add the water. 
3. Add in the sweet soy sauce, light soy sauce, oyster sauce and salt pepper. Have a taste. Add in the chopped cilantro
4. Turn off the heat when the water has absorb and the vegetable texture is a bit soft. Set aside



Assembling the spring roll :

Place wrapper like diamond, on a clean and dry surface. Place 1 tablespoon of filling near the corner. No more than that! Make sure the wrapper is damp, if its dry it will break. 
TIP: Less filling, the better. Overstuffed spring rolls break apart in the oil. 
Roll and then fold the sides, make sure you don't make air pocket, it will trap the oil, means you will have oily spring roll. Paint the edges with water+cornstarch
Pre-heat your pan, pour enough cooking oil for deep frying. Do not over crowd the spring roll in the pan. They wont cook evenly.
Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the spring rolls occassionally to make it brown evenly and fry for about 3 minutes. Let cool.


6 comments:

  1. Tinggal cocolin sambel kacang....sedaaap!:)

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    Replies
    1. ddduh iya teeeh, ditambah bihun goreng dan bakwan. hahahahahah gimana gak gendut cobak?

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  2. motif sama warna kayunya kereen #gagal fokus
    btw, lama gak bikin lumpia lagi :D

    ReplyDelete
    Replies
    1. heheheheh, ini kayu andalan pesen di mba Ririk kok, mba Ivonie :)

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  3. ish,fp-nya makin kece...aku suka lumpiaaaaa...baru aja kemarin pas ke batam beli di angkringan yg terkenal enak lumpianya,isi rebung hehe

    ReplyDelete
    Replies
    1. makaciiii mba Hanna, hehe aku gak suka rebung sayangnya, jadi kalo bikin lumpia pasti pake lobak buat pengganti rebung :)

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