How to Make Spring Rolls from Magelang City

When I hear the word Lumpia, my brain immediately connects to Lumpia Semarang. I don't know why, although there are many variations of water roll recipes, I can not help but admit that "Lumpia Semarang" has become a favorite in my heart, both name and taste. In the past, when I was still a multinational in Batam, I would buy these water rolls from a small corner kiosk in the Matahari section. Shop, Batam Center. I don't know if this stand is still available or not? But what is clear is that the unique taste of "Semarang Lumpia", which combines sliced bamboo shoots, grass and grass, makes it different from other spring rolls. Are you interested in creating your own?? It's not difficult, you just need a little patience because you need trinkets in this process. But the result... hhm is really satisfying. Thank you, is it good??!!

Items:

15 pieces of water roll leather @ size 15 x 15 cm, ready for purchase

Resource Content:

2 red onions, cut well
3 cloves garlic, finely chopped
2 green onions, small
250 g of raisins, finely chopped
150 g boiled chicken fillet, cut it finely
350 g bamboo shoots, thawed
1 egg, make it soft
1 tablespoon Fikiere shrimp, put it in hot water, drained and coarsely cut
2 tablespoons sweet soy sauce
1 teaspoon of salt
1/2 teaspoon ground pepper
75ml water / dish
Oil for sautéing/frying
Sauce Ingredients:
500 ml of water
1 crushed garlic clove
50 gr brown sugar, fine comb
1/2 teaspoon of salt
1 tablespoon of soy sauce
6 teaspoons tapioca flour, dissolved in 1 tablespoon water

*Sweet and sour sauce, if you like:

2 garlic cloves, minced
1 red chili, remove the seeds, grind it
1 tablespoon wine
1 tablespoon of sugar
200 ml of water
1/2 teaspoon of salt
1/2 tsp cornstarch, dissolved in 1 tbsp water

How to do it:

Garnish: Heat oil, saute shallots and garlic until fragrant. Add the leeks and prawns, stir until the prawns change colour.
Add chicken and bamboo shoots, mix well. Add the beaten egg to the pan.
Add soy sauce, pepper and salt. Mix well.
Taste the tongue. Add a little sugar if needed.
Pour water, cook until everything is cooked.
Take it away, let it cool.
Fill each roll skin with 2 tablespoons of water. Turn when you turn.
Dust the ends with flour. Fry **) in plenty of hot oil until brown. Lift and drain.
Sauce: Cook all ingredients except tapioca flour until sugar dissolves.
Pour in the tapioca starch solution. Let simmer until thickened.
Remove, swim. Use sauces and other ingredients to make spring rolls.

Post Bible:

* Sweet and Sour Sauce: Mix all the ingredients, mix well, and cook until cooked.
Add cornstarch solution, stir well, cook until thickened.
** If you want the rolls to be moist, you don't need to fry them or coat them in flour.