Indonesian Loempias Food

LOEMPIA'S: LUMPIA AYAM - EGG ROLL WITH CHICKEN & VEGETABLE

Steps:

• Make the filling
• Put the chicken breast, and chicken broth in your pressure cooker. Cook on high pressure for 10 minutes. Alternatively, you can cook the chicken on the stove over low heat until it's fully cooked, and easily shredded.
• While the chicken is cooking, julienne all the vegetables. Try to make sure your vegetables are all cut approximately the same size.
• After the pressure cooker is done, do a natural release for 10 minutes, followed by a quick release.
• Shred the chicken using two forks. if you ever have to shred a lot of chicken, you can use your mixer to do it very quickly. You can only do this if the chicken is still warm, once the chicken is cold, the mixer method doesn't work anymore.
• In a large pan, stir-fry the vegetables and bouillon cube in a little bit of oil. Don't overcook them, you want the vegetables to still have a crunch. This is the order I stir-fry them in: celery pepper onion bouillon cube (break it up) leeks
• Add the soy sauce, and stir to combine.
• Mix the shredded chicken through the cooked vegetables, and let it cool to room temperature.
• Filling the Loempia's
• Create a slurry of flour and water. I used 1:1, but you can mix it until the mixture has a glue-like consistency.
• Cover the lumpia wrappers with a towel
• Lay a wrapper on your work surface, with one of the points toward. you.
• Place a heaping tablespoon of filling (make sure you squeeze out any excess liquid) on the wrapper towards the bottom point. In the picture, it'd be the green area.
• Fold the point over the filling.
• Pull the folded-over point taut towards the filling. You want this to be tightly wrapped.
• Now, it's time to fold the left point towards the center. You want to make sure that the line of the fold is pointing inwards. If you do it straight, you end up having flaps of wrapper sticking out, which will get overcooked in the fryer.
• Repeat this on the right point.
• Brush the slurry on the flap, then roll it up towards the point.
• Repeat for all the other wrappers.
• Frying
• Fill your large, heavy bottomed, pot 1/2 to 2/3 of the way with oil. Use your best judgement, you don't want the oil to boil over the edge of the pan when you add the lumpia.
• Heat the oil to 180ºC (360F).
• Once the oil has come to temperature, add one or two lumpia. You do not want to overcrowd the pot... it will lower the temperature too quickly, and they will end up being soggy. Overcrowding the pot also runs the risk of the oil level rising too high, and it'll bubble over. Fry them for approximately 5 minutes, or until they're golden-brown-and-delicious! Let them drain of the oil on a rack over paper towel.
• Repeat for the rest. Always make sure the oil comes back to temperature (180ºC / 360F) before adding fresh lumpia for frying.

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

HOMEMADE LUMPIA RECIPE BY TASTY

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!

INDONESIAN LOEMPIA'S

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.