Lumpia Semarang

ingredients

For skin:

250 grams of wheat flour

250 cc of water

1 egg white

1 tsp salt

For content:

1/2 kg of bamboo shoots, thinly sliced

250 grams of minced chicken meat

50 g dried shrimp, wash puree

200 g shrimp, peeled and finely sliced

6 pcs red onion, thinly sliced

3 cloves garlic, finely sliced

3 stalk celery, finely sliced

1/2 teaspoon pepper

1/2 tsp salt

1/2 tsp sugar

1/2 teaspoon seasoning flavor

1/2 tbsp soy sauce

1/2 tablespoon soy sauce

cooking oil to taste

To complement:

pickled cucumber and cayenne pepper.

garlic sauce: Puree 2 cloves garlic, put sugar, salt, and vinegar to taste. Add a little boiled water, stir well.

sweet sauce: Dissolve 2 tablespoons corn starch with 150 cc of water. Cook over low heat until a liquid slurry, put slices of brown sugar and soy sauce and stir well.

How to Make:

For skin: Blend all ingredients. Knead to be dipulung. Place a flat pan on the stove over low heat. Brush with oil, pour the batter, the movement with one motion, then pull rapidly. If the edges have dried, remove and place on a cutting board. Put a banana leaf being attached.

Create content: heat 3 tablespoons oil in a skillet, saute dried shrimp until fragrant. Enter the shrimp and ground chicken, stir until no water. Lift. Add remaining oil 2 tablespoons cooking oil again, use for frying. Saute onion and garlic until fragrant, put bamboo shoots, stir until limp. Insert meat and shrimp stir fry, put soy sauce, chicken broth 100cc, and all seasonings. Cook until dry, put celery and stir well.

Take a piece of skin, place 1 tablespoon of dough contents. Luipat, basting suburb crease with liquid batter made ​​of flour and water to be attached. Repeat until dough runs out.

Fried spring rolls until cooked and colored kecklatan. Remove and drain. Serve with complementary