Page 50 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Olive oil for greasing the pan

LUMPIA FILLING

½ cup (100 g) green beans, finely chopped

½ head of cabbage, sliced thinly to make 2 cups (500 g)

6-8 cloves garlic, minced

½ lb (250 g) ground or minced fresh boneless chicken meat

½ lb (250 g) small fresh shrimp, peeled, deveined, and finely chopped

1 tablespoon soy sauce

½ teaspoon salt

Freshly ground black pepper to taste

5 teaspoons dijon mustard

2 tablespoons olive oil

1 In a large bowl, whisk together all the ingredients for the Batter except for the olive
oil, until it’s smooth and lump-free.

2 Heat a non-stick skillet over medium high heat.
Coat with a dash of olive oil and pour a medium sized ladle of the Batter into the
skillet. Quickly move the skillet around to coat it thinly with the Batter. Cook for

approximately 30 to 40 seconds on each side. The wrappers will be a very light
golden color with nearly no brown spots. Lay out each wrapper on a large baking
sheet to cool down, making sure not to pile one on top of another to avoid sticking.

3 Bring 2 inches of water to a boil in a small pot, then remove from the heat. Place the
chopped green beans and sliced cabbage into the hot water for 30 seconds and drain.
Set aside.

4 Heat the olive oil in a wok or sauté pan over high heat and lightly brown the garlic.
Add the ground chicken and sauté for about 1 ½ minutes. Add the shrimp and stir
thoroughly for another 2 minutes or so until thoroughly cooked.

5 Combine the chicken and shrimp mixture with the green beans, cabbage, soy sauce,
salt, and pepper in a large bowl. Toss together until well mixed and allow it to cool
for 15 minutes.

6 To assemble the fresh rolls, place one wrapper on a serving plate and spread 1
teaspoon of mustard evenly all over the wrapper. Add a few spoons of the chicken