Indonesian Loempias Food
INDONESIAN LOEMPIA'S
This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.
Provided by - Carla -
Categories Chicken
Time 40m
Yield 8-10 Large Indonesian Loempia's
Number Of Ingredients 14
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
INDONESIAN LOEMPIA'S
This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.
Provided by - Carla -
Categories Chicken
Time 40m
Yield 8-10 Large Indonesian Loempia's
Number Of Ingredients 14
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
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