Indonesian Spring Rolls – Lumpia

A delicious mushroom dish for any occasion!

Spring rolls: In Vietnam, they are called lucky rolls and are eaten raw. Chinese are thumb-short, Thai a little bit thicker, the giants among them come from Indonesia.

The spring rolls that you get in Chinese restaurants are not a Chinese specialty, but one that is loved in Singapore, in Malaysia, actually everywhere in Indonesia and the Philippines. They are bigger than the original Chinese spring rolls, and there are more vegetables in them. Sometimes they are completely without meat, filled only with vegetables.

Under the name of rice paper, you buy the transparent, usually round sheets that are white and opaque when moistened. They serve as a wrapper for the spring rolls. The wrappers can be bought frozen in Asian stores and well-stocked delicatessen departments. If you want to make them the same way, you can find the instructions in the following recipe:

First, for the dough, mix the eggs with the cold water, but do not beat 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 cr^pes in a preferably coated pan of 18-20 cm ø. Brush the frying pan with oil for this purpose, but keep the cr^pes pale.

This can be done the day before. Stack the pastry cases on top of each other, wrapped in foil, vo

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