Egg or spring roll filling
This egg or spring roll filling is crisp and rich. The combination of fish and meat is delicious. The fish salts the meat. The leeks and bean sprouts provide a crunchy bite. Enak sekali and great for Christmas snacks.
Loempia III translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 426.
- 10 spring roll sheets (recipe 538)
- 150 gram minced pork meat
- 100 grams of shrimp
- 1 tablespoon chopped leek
- 2 tablespoons bean sprouts
- 1 beaten egg
- Chop the shrimp as fine as possible.
- Heat up one tablespoon of oil and fry the meat.
- Reduce the heat and fry the meat for 3 minutes.
- Add the shrimps and fry 1 minute extra.
- Then add the leeks and bean sprouts, and fry for 1 minute longer.
- Stir soy sauce through and the mixture is allowed to cool on a sieve. It can not be too moist.
- Place on each sheet 1 to 2 tablespoons of the filling.
- Fold the wrapper and glue the sides together with the beaten egg. Also fold the sides and stick them together with the egg.
- Heat up the oil as hot as possible.
- Fry the spring rolls on both sides until golden brown.
- Keep them warm, if necessary, in a moderately hot oven +/- 100 degrees Celsius (gas mode 1 0f 2). Serve with sweet-sour sauces (see Chapter Sauces).
The shrimp gives the filling a refined and salty taste. Double check the seasoning of your filling. It probably needs some extra salt. Spring roll filling must have a strong taste because it will be wrapped in crispy sheets, with not much seasoning.
I fry the filling not too long. When the meat is done and the leeks are still crispy. I pour the filling in a sieve and let it drain and cool for 15 minutes. If your stuffing is too wet, you’ll tear your beautiful home made egg roll wraps.