Best Indonesian Loempias Recipes

Indonesian Loempia's image

Provided by - Carla -

Categories Chicken

Time 40m

Yield 8-10 Large Indonesian Loempia's

Number Of Ingredients 14

4 -6 large spring roll wrappers
1 egg, beaten
8 ounces cooked chicken breasts, sliced into thin strips
1 medium red onion, thinly chopped
1 garlic clove, minced
1 inch fresh gingerroot, minced
1 teaspoon sambal oelek
1 teaspoon trassi oedang
10 ounces white cabbage, thinly sliced
8 ounces bean sprouts
1 (6 ounce) can bamboo shoots
1 large carrot, shredded
1 tablespoon ketjap manis
2 tablespoons peanut oil

Steps:

Heat your wok and add the oil.
Add onion, ginger, minced garlic and soften in wok.
Add the Sambal and trassi and cook for a further 2 minutes.
Add the vegetables, chicken and ketjap manis.
Toss until vegetables are soft and "just" cooked.
To make the Loempia's:.
Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
Spoon in a generous amount of filling to the top center spring roll sheet.
Fold in the top and bottom corners over the filling.
Fold in the left and right corners making sure the filling is packed tight.
Next fold in the second spring roll over the first in the opposite direction.
Spread some beaten egg over the final folds to help them stick.
Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
Serve with peanutsauce or just Ketjap manis and sambal.

Nutrition Facts : Calories 174, Fat 6.6, SaturatedFat 1.5, Cholesterol 48.5, Sodium 136.3, Carbohydrate 16.4, Fiber 2.6, Sugar 4, Protein 12.9

Homemade Lumpia Recipe by Tasty image

Provided by Katie Aubin

Categories Sides

Yield 10 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
1 medium yellow onion, minced
2 cloves garlic, minced
1 medium carrot, minced
1 teaspoon fresh ginger, grated
1 lb ground pork
12 oz water chestnuts, 1 can, minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons soy sauce
¼ cup green onion, minced
2 tablespoons fresh cilantro, minced, plus more for garnish
1 ½ cups canola oil, for frying
25 lumpia wrappers, or spring roll wrappers
1 egg, beaten
sweet chili sauce, for serving

Steps:

Make the filling: Heat the oil in a medium pan over medium-high heat.
Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
Add the ground pork and cook for about 6 minutes, or until cooked through.
Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
Remove the lumpia from the oil and drain on a wire rack or paper towels.
Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
Enjoy!