Egg rolls

Egg Rolls (Indonesian Lumpia)

By: Shirley Morris

Filling:

1 chicken boiled till done, then cut into small pieces

1 tsp. garlic powder

1 chicken bouillon cube, crushed

Salt and pepper to taste

Vegetables, fresh, washed, and raw:

• 10oz cabbage shredded
• 10 oz carrots, julienne cut
• 10 oz celery, diced finely
• 10 oz green beens, julienne cut
• 10 oz bean sprouts, rinsed
• 1/2 onion rinsed

using a wok or large skillet:

Heat 2 tbsp. of oil. Sauté onions and garlic. Add chicken pieces,  mix well and heat thoroughly. Add

all vegetables, stir-fry till vegetables are crisp. Add crushed bouillon as well as salt and pepper to taste.

Remove from heat and allow to cool. 

Ginger Sauce:

2 tbsp of sugar

2 tsp of ginger

1/2 onion diced

1 C. tomato ketchup 

2 tbsp SWEET soy sauce* (Kecap Manis) 

1 tsp chili paste (Sambal)

2 tbsp corn starch, mix with water and set aside

2 C. of water

Using a large saucepan:

Brown the sugar (add nothing else until browned). Once sugar is browned, add water and stir until 

combined.  Add remaining ingredients EXCEPT corn starch. Stir constantly while bringing to a boil.

When complete add the mixed cornstarch, stirring well.

To roll the egg roll:

Place the egg roll skin in front of you diagonally; add a large spoonful of cooled filling. Fold nearest 

corner over the mixture, followed by the left and right corners. Using egg whites as your "glue", dampen

the remaining corner with egg white. Roll the covered section of egg roll forward onto the dampened 

corner. Roll over again and press the closing corner gently to ensure the egg roll is sealed. Stack rolled

egg rolls until ready to deep fat fry. Fry in hot oil until golden brown, drain well.