King of Indonesian street food. Originally from Indonesia with mix Arabian and Indian taste influance, i think. This one is the salty version. Indonesia have 2 kind of martabak. Salty and sweet. It's so tasty n simple

MYbVERSIONSTEAMED AND FRESH HEALTH SPRING ROLLOMIT MEAT FOR VEGETARIANLOVING IT

Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets.

This is my husband's favorite dish.My mother taught it to me when I was learning domestic tasks before getting married.Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

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 ^^

Tender on the inside, crunchy and delicious on the outside. It is a bit of a step, but I make a large batch and freeze the leftovers to have as a side dish for the next dinner. It's also a hit at home parties!#Japanesefood #Japanesecuisine #washoku #CA2025

A veggy dish with soft wrapper topped with crushed peanut and sweet sauce.

I miss my home specially the food. So I made this light and delicious spring roll with home-made wrapper. Hope you will enjoy it.

“Lumpia” is an Indonesian style of spring rolls. It is made of thin crêpe pastry skin with bamboo shoots, chopped vegetables, and minced meat as fillings. You can eat it as an appetizer or a snack. The cracking sound of the first bite will make you fall deeply in ❤️ with this crispy and crunchy dish 😋👍🏻 IG @jenscookingdiary @jenscookdineandtravel

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

A good friend shared this recipe and it has been my go-to recipe everytime I need my spring roll craving fixed.