Semarang Lumpia Recipe

Semarang Lumpia Recipe
ingredients:

Spring roll skins are ready to buy

Oil for frying

1 tbsp plain flour 2 tablespoons melted with water, for the adhesive

For the filling:

Oil for sauteing and frying

6 spring onions, finely sliced

3 cloves garlic, thinly sliced

1 tablespoon sweet tauco

½ chicken breast pieces, take the meat, cut into small

200 g peeled shrimp, stir-fry briefly, roughly chopped.

200 grams of boiled bamboo shoots, sliced ​​like matchsticks.

½ tofu, cut into small pieces, fried

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon soy sauce

Juice 1 tsp pepper powder salt to taste

Sambal tauco:

2 tablespoons sweet tuco, mashed

1 clove garlic, mashed

1 tablespoon chili sauce

salt to taste

150 ml of water

1 teaspoon maizea, dissolved.

Pickled cucumber:

2 pieces of cucumber

20 pcs chili sauce

1 teaspoon salt

1 tablespoon granulated sugar

1 tablespoon vinegar

200 ml of water

How to process:

    A. CONTENTS: heat 3 tablespoons oil, saute onion and garlic until fragrant. Enter tauco, chicken, shrimp, bamboo shoots. Stir. Add the herbs and tofu. Stir again and refrigerate until well blended.
    2. Limpia prepare the skin. Fill dough fill, roll. Glue both ends of the flour that had been withdrawn.
    3. heat the cooking oil (enough). Fried spring rolls with a low heat until it changes color (golden brown). Drain. set aside
    4. tauco sauce: boil water put all ingredients, stirring, reduce the flame. Cook until flavors mingle (5 minutes) Thicken with cornstarch solution. Stir and lift