Lumpia

Lumpia is Indonesian version of Spring Rolls. Everyday snack that is just too popular among Indonesian population that we eat this almost everyday. Fried snack like Lumpia is crispy and savory and can be found easily in my country. It's my favorite and it's probably loved by everyone I know, we just can't live without it.

ingredients:
makes 30
250 gr/9 oz chicken, chopped finely
250 gr/9 oz bean sprouts
250 gr/9 oz shredded carrot
250 gr/9 oz shredded cabbage
5 stalks spring onion, chopped
100 gr dry rice vermicelli/glass noodles/cellophane, soaked in warm water, drain
2 tbs cooking oil
2 garlic cloves, chopped finely
salt, pepper, sugar
1 tbsp light soy sauce
1 tsp sesame oil
oil for frying
30 spring roll wrappers
1 tbsp corn starch mixed with 1/4 cup of water 

method:
for the filling
1. Heat the cooking oil in a large saute pan, add the garlic and cook over medium heat, stirring frequently for about one minute. 

2. Add the chicken, stirring frequently for about three minutes. Season it with salt, pepper, sugar and stir again. Drizzle the light soy sauce and the sesame oil over the chicken and cook for another three minutes.

3. Add the bean sprouts, the shredded carrot and the cabbage. Stirring frequently for three minutes. Add the chopped spring onions, stir again. Lastly, add the soaked and drain rice vermicelli. Turn off the heat and mix it all together. Set aside.

4. Lay the wrapper on a clean cutting board, spoon a heaping tablespoon of filling near the bottom corner. The images below show how Lumpia should be fold.

5. The corn starch mixture acts like glue. Apply this at the very last step of folding the Lumpia. 

6. To fry the Lumpia; fill a wok with cooking oil. Heat the oil to 175°C/350°F. Gently slide in the Lumpia, frying 4-6 at a time, turning occasionally until golden brown. Remove with a slotted spoon and drain well on kitchen paper.