Lumpia Basah Bandung

Name: Lumpia Basah Bandung
Yield: 6-7 people
Cuisine: American
Ingredients: 250 g all-purpose flour; 1/2 tsp salt; 300 ml water approximately; 120 g gula melaka (gula merah); 1/2 tsp salt; 400 g or 2 large jicama (bengkuang); 2 1/2 tbsp cornstarch dissolved in 200 ml water; 3 l water; 5 cloves garlic; 6 cloves shallot; 2 candlenut (kemiri); 4 cayenne pepper (cabai rawit); 2 chili (cabai merah); 1 tbsp instant stock dissolved in 200 ml water; 1 tbsp salt; 1 tbsp ground pepper; 115 g or half of large onion; 150 g bean sprout; 5 large eggs; 2 tbsp vegetable oil

Ranny Herdiantoputri @cook_23571200

You might be familliar with Asian Deep Fried Spring Roll, but this one is a little bit different. This spring roll (lumpia) is from West Java, Indonesia. Try it if you’re craving for a comforting and tasty afternoon snack.

#lumpia #springroll #lumpiabasah #jicama

Ranny Herdiantoputri @cook_23571200

#lumpia #springroll #lumpiabasah #jicama

Saved

Ingredients

6-7 people

Wrapper
250 gall-purpose flour
1/2 tspsalt
300 mlwater approximately
Glue
120 ggula melaka (gula merah)
1/2 tspsalt
400 gor 2 large jicama (bengkuang)
2 1/2 tbspcornstarch dissolved in 200 ml water
3 lwater
Seasoning
5 clovesgarlic
6 clovesshallot
2candlenut (kemiri)
4cayenne pepper (cabai rawit)
2chili (cabai merah)
1 tbspinstant stock dissolved in 200 ml water
1 tbspsalt
1 tbspground pepper
Filling
115 gor half of large onion
150 gbean sprout
5large eggs
2 tbspvegetable oil

Saved

Steps

1

I made my own wrapper because the store is still closed due to Eid al-Fitr, but feel free to use store-bought spring roll wrapper for it will save 2 hours of your time. Mix the flour and salt in a large bowl with a clean hand, add the water little by little and mix gently until it forms stringy dough like the 2nd picture. Add about 3 tbsp water more, mix well.
2

Cover the bowl with a table cloth and let the dough rest for 2 hours.
3

Use a non stick pan to fry. Make sure to set the stove on very low heat. Heat the pan for 5 seconds only, lift the pan from heat, smear a thin layer of dough on the heated pan with your hand until it forms a nice circle. Put it back on the stove, let it cook for 1-2 minutes. Be careful, this step needs some practice.
4

If you see some holes, use your fingertip to cover the holes with dough.
5

Remove from the pan, cover with table cloth to avoid over drying, set aside.
6

Peel and cut the jicamas (bengkuang)
7

Boil the gula melaka (gula merah) with water until it dissolves completely
8

Add the jicama and let it cook for 1.5 hours on low to medium heat until it’s tender
9

Strain and remove the cooked jicama from the pan. Leave the remaining sugar mixture heated
10

Dissolve the cornstarch in 200 ml water and add to the sugar mixture. Heat it until it has glue-like consistency
11

Prepare the seasoning paste by blending the garlics, shallots, candlenuts, cayenne peppers, and chilis with food processor.
12

Heat the oil, add the onion. Cook on medium heat until it starts to smell.
13

Add the seasoning paste, cook for 1-2 minutes, add the eggs and mix everything to become scrambled eggs
14

Add the bean sprouts, the cooked jicama, the stock, salt, and pepper. Mix well, cook for 3-5 minutes with closed pan. Don’t forget to taste.
15

For assembling, put one layer of the wrapper on a large plate, smear 1 tbsp of the glue evenly on top of it
16

Add 6 tbsp of the filling and wrap the lumpia nicely
17

There you have it!