Lumpia kampong
Ingredients
Leather material:
250 g wheat flour
1 tbsp tapioca flour
1 egg (I wear white aja)
1/2 teaspoon salt / powdered broth (as per taste)
600-700 ml water (according to taste)
2 tablespoons vegetable oil
Material contents:
Sufficient vermicelli, regular water soak before
1 egg, shake off
1 carrot, cut into matches
Sufficient sprouts
To taste sweet soy sauce
Sufficient salt, pepper, sugar and powdered broth
Sufficient oil for sauteing
Ground spices:
3 onion grains
2 cloves of garlic
1 tablespoon ebi, soak hot water before
Step
Make skin: mix all dry ingredients, then pour the water little by little (not too thick and not too thinly yes). Then strain. Finally add cooking oil. Stir back until well blended.
Heat teflon, apply a little butter. Reduce the heat, then pour a teaspoon of dough while rotating evenly. Cook until perfectly ripe (slightly dry) skin surface.
Lift and place in a flat container previously sprinkled with a little flour to keep it from sticking. Repeat the process until the dough runs out, and place it in a stack. Put a piece of banana leaf for each layer of leather to facilitate the removal of the skin from the pile.
Make stuffing: stir-fry the spices finely until fragrant, insert the carrot slices, saute until wilted. Enter the egg whisk, separate scrambles and stir back. Add salt, sugar, pepper powder, and powdered broth. Add also sweet soy sauce. Mix well. Finally enter the vermicelli and bean sprouts. Stir well. Correction of flavors.
Heat the frying pan with plenty of oil and medium heat. Prepare a piece of lumpia skin, fill in enough, roll and paste with a condensed flour. Immediately put in the frying pan. Flip once and lift if it's turning yellow brownish. Drain with enforced to remove the oil. Serve with chili sauce or chilli sauce. Like it ... 😉
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