Lumpia Semarang

INGREDIENTS

Recipe Lumpia Semarang:

  • 15 sheets of spring roll skin
  • 2 tablespoons flour and 1 tablespoon water, diluted to adhesive
  • Oil for frying

Recipe Lumpia Semarang Contetn:

  • 3 cloves garlic, finely chopped
  • 1 teaspoon roasted dried shrimp, finely chopped
  • 50 grams of shrimp, coarsely chopped
  • 50 grams of chicken, roughly chopped
  • 2 eggs, beaten off
  • 200 grams of canned bamboo shoots, sliced lighters
  • 1 tablespoon soy sauce
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon pepper
  • 1 / 2 teaspoon sugar
  • 2 tablespoons cooking oil

;

SAUCE:

  • 1 clove garlic, finely chopped
  • 300 ml water
  • 50 grams of brown sugar, finely combed
  • 1 / 4 teaspoon pepper
  • 25 grams sugar
  • 3 tablespoons corn starch and 1 tablespoon water, diluted to thickeners

INSTRUCTIONS

Contents:

  • Heat the oil. Sauce garlic and dried shrimp until fragrant. Add the shrimp and chicken. Stir until the color changes.
  • Set aside on the edge of the pan. Beat in the eggs. Stir until grained. Add the bamboo shoots. stir until wilted.
  • Enter sauce, salt. pepper powder, and sugar. Cook until absorbed.
  • Take a sheet of spring roll skin. Give the contents. Fold and roll. Glue with a solution of wheat flour. Fried in oil that has been heated until cooked.

Sauce:

  • Boil the garlic and water until boiling. Enter the brown sugar, pepper powder, and sugar. Stir until dissolved.
  • Thicken with corn starch solution. Cook until pop-letup.
  • Serve with sauce lumpia semarang.

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