John Myers
Balinese Spring Rolls Ala I Gusti Made
The perfect balinese spring rolls ala i gusti made recipe with a picture and simple step-by-step instructions.
For the dough:
- 3 Eggs, size S
- 1 tsp Lime juice
- 4 g Mushroom bouillon, grainy
- 1 tsp Aji-No-Moto, (high purity glutamate)
- 200 g Coconut milk, creamy (24% fat)
- 2 tbsp Rice Wine, (Arak Masak)
- 1 pinch Macis powder, alternatively freshly grated nutmeg
- 100 g Wheat flour, type 405
- Sunflower oil
For the filling:
- 8 Stripes Smoked and cooked ham
- 1 medium sized Carrot
- 0,25 piece Paprika, green
- 0,25 piece Paprika, red
- 16 Runner beans or green beans
For the flour glue:
- 2 tbsp Wheat flour, type 405
- 1 tbsp Rice Wine, (Arak Masak)
For the dip:
- Spring roll sauce ala Sanur Beach, (see attachment)
To fry:
- Sunflower oil
To garnish:
- Leaf salad, in the picture Lollo Bionda
- 4 size Tomatoes
- 4 tsp Sesame seeds white
- 4 Pinches Pepper, black, fresh from the mill
The spring roll sauce:
- Prepare the spring roll sauce according to the recipe, preferably the day before.
The dough:
- Beat the eggs and whisk until homogeneous with lime juice, mushroom bouillon and Aji-No-Moto. Add coconut milk, rice wine and mace powder and mix well. With the help of a food processor, work in the flour and mix into a liquid dough. Let the dough mature for 30 minutes. Mix vigorously before use.
From dough to spring roll casing:
- Spread 2 tablespoons of sunflower oil in a 26-hole pan. Add 2 – 3 tablespoons of the batter (the pancake should be approx. 2 – 3 mm thick) and swirl so that the base is covered. Over moderate heat, let the pancake turn light brown. Turn carefully and bake just as well. Continue this until all of the batter is used. Let the pancakes cool. 8 pieces are needed.
The flour glue:
- Mix the flour with the rice wine to a pulp.
For the filling:
- Cut the cooked ham into strips approx. 5 cm wide. Fry the strips in portions with 1 tbsp of sunflower oil on both sides until they are fragrant. Don’t fry them until crispy! So many are needed that 8, 25 cm long strips can be formed.
- Wash the carrot, cap both ends, peel. Cut a 4 mm thick slice lengthways. Cut further slices of the same thickness with the cut side facing down. Cut these slices lengthways into strips approx. 4 mm wide. 16 pieces are needed. Use the respective 3-cornered cuts otherwise.
- Remove the stem from a pepper, wash it, cut out a quarter, core and cut lengthways into thin strips. 8 pieces are needed. Remove the stems from the peppers, wash, cut in half lengthways and core. Quarter each half lengthways. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present.
Blanching:
- Blanch the carrot strips and beans for 5 minutes. No longer! They are still fried as a filling.
To garnish:
- 2 Garnish the serving bowls. And fill 4 dip bowls with 2 tablespoons each of the dip sauce.
From pancakes to spring rolls:
- Place the strips of ham in the pancakes so that something protrudes to the right and left. Place 2 carrot strips and 2 beans on each. Pack 1 pepperoni and 1 paprika strips each. Drizzle with 1 tbsp of the dip sauce each. Coat the top end of the roll with the flour glue. Roll up the pancake lengthways and glue it to the end.
Fry spring rolls:
- Heat 4 tablespoons of sunflower oil in a pan, fry 4 spring rolls all around until crispy and brown. Pour into one of the prepared serving bowls, serve warm and enjoy. Then finish the 2nd portion and do the same.
Annotation:
- A starter for 8 people and a main meal for 4 people.
Attachment:
- Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
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