| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Indonesian Egg Rolls ~ The filling is somewhat like that of the Fresh Lumpia (Filipino) this method, an Indonesian version of the egg roll is a little different. The biggest difference is the making of the egg roll skins. The vegetables (and or meat), may be substituted according to your personal taste. As with most egg rolls, the filling is more a matter of personal choice than it is a matter of a precise recipe. 1 pound shrimp, shelled, deveined, and cut into small pieces 1 chicken breast, boiled and shredded 1 tbsp garlic, crushed then minced 1 cup green beans, julienne sliced 1 tbsp finely chopped onion 1 cup grated carrots 1 cup of glass noodles (called so-un), soaked in warm water, drained and chopped 1 tbsp salt (less for low sodium) 1 tbsp soy sauce 1 tbsp sugar 1 tsp black or white pepper home made egg roll skins - see below 1 egg yolk oil for frying 1. Heat wok (medium high) and add 2 tablespoons of oil. Stir-fry garlic until light brown (careful that it does not burn). Add shrimp, and shredded chicken, and cook until shrimp turns pink. Add green beans, onion, carrots, and glass noodles. Continue to stir-fry until vegetables are cooked. Add salt, soy sauce, sugar, and pepper. Toss until well mixed; set aside to cool. 2. Make homemade egg roll skins (now you'll see why they are referred to as egg rolls). 3. Wrap skins as shown below....these will not have a corner and should be round. Home made egg roll skins 3 eggs well beaten ¼ cup cornstarch dissolved in ½ cup water Blend egg and dissolved cornstarch. Brush frying pan with oil over medium low heat. Spoon 2 tablespoons batter into pan then tilt pan to evenly spread. Lift off pan when done (a crepe pan works well). Makes about 25 Method to roll egg rolls: 1. Place egg roll wrapper with one corner pointing away from you and one corner pointing toward you (this doesn't matter with round egg roll skins). 2. Place about 2 tablespoons of filling near the corner nearest you. Fold this end toward the top (away from you), and slightly over the filling. 3. Fold one side in over the filling, then the other side. Roll towards the top (away from you). 4. Moisten the top corner with egg yolk to seal, as you finish rolling the egg roll. |
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