Loempia
In the Netherlands spring rolls are known as loempia, and are deep-fried or sometimes baked. They have been introduced by immigrants from Indonesia. Loempia's are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia's. Most of the time loempia's are eaten as an appetizer or a snack.
Materials
- ½ lb pork
- 1 large onion
- 1 leek
- ½ lb cabbage
- ¼ lb bean sprouts
- 3 tbsp peanut oil and enough oil to fry the loempia
- 2 tbsp ketjap manis sweet soya sauce
- 2 tsp sambal oelek
- ½ tsp garlic powder
- loempia skins
Instructions
- Cut the meat and the vegetables in small pieces. Wash the beansprouts.
- Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder. .
- Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
- Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
- Heat the peanut oil to 375F and deep fry the loempia till golden brown.