Indo Wet Spring Roll

Name: Indo Wet Spring Roll
Yield: 1 portion
Cuisine: American
Ingredients: 1 whole range egg; 1/4 cup tauge / bean sprout; 1/4 cup rebung / bamboo shoots; 1/2 piece red brown sugar; 1 pinch salt; 1 pinch pepper; 1 1/4 tsp corn starch; 4 tsp water; 1 sheet spring roll skin; Oil; 1 small shallot

Kim92_HJ @cook_7608932

Bandung, Indonesia

This is the spring roll from Indonesia, but we didn't fry it, that's why we called it wet. Most of the time, we love it to eat in the evening with hot tea... Yum yum yum delicious ^^

Kim92_HJ @cook_7608932

Bandung, Indonesia

This is the spring roll from Indonesia, but we didn't fry it, that's why we called it wet. Most of the time, we love it to eat in the evening with hot tea... Yum yum yum delicious ^^

Saved

Ingredients

1 portion

1whole range egg
1/4 cuptauge / bean sprout
1/4 cuprebung / bamboo shoots
1/2 piecered brown sugar
1 pinchsalt
1 pinchpepper
1 1/4 tspcorn starch
4 tspwater
1 sheetspring roll skin
Oil
1small shallot

Saved

Steps

1

Prepare the spring roll skin, out of the refrigerator and let it cool
2

Prepare for the caramel sauce : Add corn starch and water into the saucepan and stir it in the medium low heat until it become more sticky
3

After it stick, turn off the heat and let it cool
4

Prepare for the filling : Put the oil into the pan and then when it hot, add the dice shallot
5

Saute the shallot until soften then add dice rebung / bamboo shoots
6

Add the egg, then mix it until it turns into the small pieces
7

Add tauge / bean sprout, salt and pepper and mix it well until it cook
8

Turn of the heat and let it cool
9

Into the plate, put the spring roll skin, and put two tablespoon of caramel sauce on it
10

Refer the filling from the pan into the plate (on the spring roll skin which already spread by the caramel sauce)
11

Fold the spring roll skin and cover all of the filling and make it as a rectangle
12

Serve it while it's hot