In Indonesia, we have spring rolls too, and we have 2 kinds of them, fried and “wet”. We call them lumpia (for the the fried one), and lumpia basah (translated to wet lumpia, non fried)
Mainly filled with chicken, noodle, and whatnot, basically you can fill it with whatever you like, even bananas and chocolate, as for the fried ones. The wet lumpia, always has bamboo shoots.
Store bought Spring Roll skins
2-3 potatoes, tiny diced
1 carrot, tiny diced
1/4 kg ground beef
Hungarian Vegeta seasonings
1 medium onion, chopped
2 cloves garlic, chopped
garlic powder
white pepper powder
1 tbsp cooking oil
cooking oil for deep frying
Boil potatoes and carrot until tender, drain, set aside.
Heat oil, saute garlic and onion, add in ground beef, cook until brown, add in cooked potatoes and carrot, seasonings, garlic powder, white pepper, cook until beef well done. Cool.
Defrost spring roll skins half hour prior to frying, place 1-2 tsps filling in the center, fold spring rolls seam to seal.
Heat oil for deep frying, fry (spring) rolls until golden brown, drain, serve with your fav. sauce.
Lumpia
Ingredients
- Store bought Spring Roll skins
- 2-3 potatoes tiny diced
- 1 carrot tiny diced
- 1/4 kg ground beef
- Hungarian Vegeta seasonings
- 1 medium onion chopped
- 2 cloves garlic chopped
- garlic powder
- white pepper powder
- 1 tbsp cooking oil
- cooking oil for deep frying
Instructions
- Boil potatoes and carrot until tender, drain, set aside.
- Heat oil, saute garlic and onion, add in ground beef, cook until brown, add in cooked potatoes and carrot, seasonings, garlic powder, white pepper, cook until beef well done. Cool.
- Defrost spring roll skins half hour prior to frying, place 1-2 tsps filling in the center, fold spring rolls seam to seal.
- Heat oil for deep frying, fry (spring) rolls until golden brown, drain, serve with your fav. sauce.
