Indonesian Spring Rolls – Lumpia

Have fun preparing this mushroom dish!

*****- Preparation -***** First, for the dough, mix the eggs with the cold water, but do not whisk until creamy. Add salt oil and finally flour and whisk until combined into a smooth dough. Allow to swell for half an hour.

Bake extremely narrow crêpes in a pan with a diameter of 18-20 cm, coated as much as possible. Coat the pan with oil, but keep the crêpes pale.

This can be done the day before. Stack the pastry cases on top of each other, wrapped in foil, to prevent them from drying out.

For the filling, blanch (scald) the mushrooms with boiling hot water, soak for half an hour.

In the onion time, cut the cabbage and bamboo shoots into tender strips. Chop the large onion into small pieces, cut the spring onions into 1 cm wide rings. Coarsely chop the mushrooms.

Heat oil in a frying pan. Roast the meat over a strong fire until crispy. Add the ginger and garlic with the onion and sauté. Stir constantly so that nothing sets or gets too brown. Add the mushrooms, cabbage and bamboo. Stir-fry for 1 minute before adding bean sprouts and green onions. Finally, season with salt, sherry, soy sauce, pepper and a little sugar. Once again, over a high heat, stir to combine and set aside.

Before serving, add 2

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