Indonesian spring rolls (Lumpia)

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INGREDIENTS

• For deep-frying: vegetable oil, plus 60ml (¼ cup) extra
• 3 golden shallots, thinly sliced
• 10 gm ginger, finely chopped (2cm piece)
• 2 garlic cloves, finely chopped
• 200 gm chicken breast, finely chopped
• 2 tsp kecap manis, plus extra to serve
• 200 gm cabbage, finely shredded on a mandolin
• 1 carrot, thinly sliced
• 100 gm bean sprouts, coarsely chopped
• 2 spring onions, thinly sliced
• ½ tsp chilli powder
• 250 gm peeled medium uncooked prawns, finely chopped
• 20 spring roll wrappers, halved
• 1 eggwhite, lightly beaten
• To serve: Indonesian chilli sauce or kecap manis

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• METHOD

  Main

  • 1
    Heat 2 tbsp oil in a wok over medium heat and stir-fry shallot, ginger and garlic until golden (2-4 minutes). Add chicken and kecap manis and stir-fry until chicken is cooked through (3 minutes). Season to taste, transfer to a bowl.
  • 2
    In the same wok, stir-fry cabbage, carrot, bean sprouts and spring onion in another 1 tbsp oil, adding a little extra oil if necessary. Season to taste, then add chilli and stir-fry until vegetables begin to wilt (2-3 minutes). Add 1 tbsp water to prevent mixture from burning, then add prawns and toss until they turn pink (1-2 minutes). Return chicken mixture to wok and heat through (1-2 minutes), adjust seasoning to taste, then transfer mixture to a colander to drain and cool completely.
  • 3
    Lay a spring roll wrapper on a work surface, place 2 tsp chicken mixture on one corner and roll to completely enclose filling, folding in sides. Brush edge of wrapper with eggwhite and seal. Repeat with remaining mixture and wrappers.
  • 4
    Heat oil in a deep saucepan to 170C. Deep-fry spring rolls in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve hot with chilli sauce or kecap manis for dipping.

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