Lumpia Ayam Telur (Chicken and Egg Spring Rolls)
Ingredients:
- 1 package spring roll wrappers (contains 25 wrappers)
- 1 egg white (for sealing the rolls)
- Filling:
- 3 carrots, finely diced
- 6 stalks green onions, chopped
- A small amount of chicken breast, finely chopped
- 4 boiled eggs, sliced thinly
- Spice Paste:
- 3 cloves garlic
- A pinch of ground black pepper
- 1 cm piece of kencur (aromatic root; substitute with ginger if unavailable)
- Seasoning:
- Salt, to taste
- Sugar, to taste
- Chicken bouillon or seasoning powder, to taste
Instructions:
-
Prepare the Vegetables and Chicken:
- Finely dice the carrots, chop the green onions, and finely chop the chicken breast.
- Boil the eggs, then slice them thinly once they are cool.
-
Make the Spice Paste:
- In a blender or food processor, blend together the garlic, ground black pepper, and kencur until you have a smooth paste.
-
Cook the Filling:
- Heat a pan over medium heat and add a bit of oil. Sauté the spice paste until fragrant.
- Add the diced carrots, chopped green onions, and chopped chicken to the pan. Cook until the vegetables are tender and the chicken is fully cooked.
- Add a small amount of chicken broth or water if needed. Season the mixture with salt, sugar, and chicken bouillon or seasoning powder to taste.
- Once everything is well-cooked and seasoned, let the mixture cool completely.
-
Assemble the Lumpia:
- Lay out a spring roll wrapper on a clean surface. Place a small amount of the filling mixture and a few slices of boiled egg in the center.
- Roll the wrapper tightly around the filling, folding in the sides as you go.
- Seal the edge of the wrapper with egg white to ensure it stays closed during frying.
-
Fry the Lumpia:
- Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the spring rolls in batches until they are golden brown and crispy.
- Remove from the oil and drain on paper towels.
-
Serve:
- Enjoy your homemade Lumpia Ayam Telur warm with your favorite dipping sauce.
