Lunpia Simpel Isi Rebung dan Telur (Simple Spring Rolls with Bamboo Shoots and Egg)
Ingredients:
- Spring roll wrappers
- 1/4 kg peeled bamboo shoots
- 2 eggs
- 4 cloves garlic
- 4 cloves shallots
- 1 tsp sweet soy sauce
- Ground black pepper
- 1 tsp granulated sugar
- Salt to taste
- Cooking oil
- Flavor enhancer (optional, I don’t use it because I don’t like it)
Instructions:
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Prepare the Bamboo Shoots:
- Start by boiling the peeled bamboo shoots until they reach a rolling boil. Drain them well, discarding the water.
- Once drained, cut the bamboo shoots into small, matchstick-like pieces.
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Prepare the Aromatics:
- Using a mortar and pestle or a food processor, blend the garlic, shallots, and a pinch of salt until they form a smooth paste. Set this mixture aside.
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Prepare the Eggs:
- In a bowl, lightly beat the eggs. Remember to reserve 1 tablespoon of the egg white to use later for sealing the spring roll wrappers.
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Cook the Filling:
- Heat a generous amount of cooking oil in a pan over medium heat.
- Add the aromatic paste to the hot oil and sauté until fragrant.
- Sprinkle in some ground black pepper to taste.
- Add the bamboo shoots to the pan, stirring until they begin to soften.
- Pour in just enough water to slightly cover the bamboo shoots, allowing them to simmer.
- Once the water reaches a boil, pour in the beaten eggs, stirring continuously to scramble the eggs with the bamboo shoots.
- Add granulated sugar, salt to taste, and sweet soy sauce. Stir well and adjust the seasoning if needed.
- Continue to cook until all the water has evaporated and the mixture is dry. Let it cool completely.
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Assemble the Spring Rolls:
- Lay a spring roll wrapper on a clean, flat surface.
- Place a spoonful of the cooled filling onto the center of the wrapper.
- Fold the wrapper tightly around the filling, sealing the edges with a mixture of the reserved egg white and a bit of water to ensure they stay closed during frying.
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Fry the Spring Rolls:
- Heat a generous amount of oil in a deep frying pan or wok. The oil should be hot enough to sizzle when a spring roll is added.
- Carefully place the spring rolls in the hot oil, making sure they are fully submerged for even cooking.
- Fry until they are golden brown and crispy on all sides.
- Remove the spring rolls and drain them on a paper towel-lined plate.
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Serve:
- Serve the spring rolls hot, accompanied by fresh bird’s eye chilies or your favorite dipping sauce.
Tips:
- To ensure the spring rolls stay sealed, mix the reserved egg white with a little water before using it to seal the wrappers.
- Adjust the seasoning to your taste, and feel free to omit the flavor enhancer if you prefer a more natural taste.
Enjoy these crispy and flavorful spring rolls filled with a delightful mixture of bamboo shoots and scrambled eggs. Perfect for a snack or as an appetizer, these simple yet delicious rolls are sure to impress your family and friends.
