Indonesian spring rolls

Ingredients for 3 servings:

• 180 g chicken breast, finely chopped
• 2 medium-sized garlic cloves
• 8 g ginger
• 2 small chili peppers, green
• 1 tsp, leveled chicken broth powder
• 1 tsp sugar, fine
• 1 pinch(s) of red pepper, freshly ground
• 100 g water, lukewarm
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 2 m.-large shiitake mushroom(s), dried
• 50 g carrot(s)
• 1 small spring onion(s), only the green part
• 30 g glass noodles (vermicelli type), dried
• 2 Pepper, red, long, mild
• 1 m.-large pak choi
• 1 snake bean(s)
• 2 eggs, size M
• 40 g coconut water
• 50 g coconut milk (24% fat)
• 1 tbsp sugar, fine
• 1 pinch of salt
• 150 g wheat flour type 550
• 4 tbsp sunflower oil
• 3 tbsp water
• 1 tbsp wheat flour type 550

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

These spring rolls consist of lightly fried pancakes that are filled and fried until brown.

Place the minced chicken in a bowl. Press in the peeled garlic cloves. Finely grate the peeled ginger. Wash the chilies and slice crosswise into thin rings. Leave the seeds in place but discard the stems. Add the chicken stock powder, sugar, and pepper, mix until smooth, and keep the chicken paste in the refrigerator. Bring the water to a boil, dissolve the mushroom stock powder in it, remove from the heat, and soak the shiitake mushrooms in it for 20 minutes. Wash all the vegetables. Julienne the peeled carrot into approximately 8 cm long strands. Cut the spring onion into 8 cm long pieces and quarter them lengthwise. Soak the glass noodles in lukewarm water and trim with scissors, then drain and set aside. Halve the stemmed chilies lengthwise, remove the seeds, and cut them lengthwise into long strands. Cut the white parts of the bok choy lengthwise into thin strips. Cut the green parts lengthwise into approximately 2 cm wide strips. Cut the snake beans into 8 cm long pieces. To make the thin pancakes, whisk the beaten eggs together with the coconut water, coconut milk, sugar, and salt until smooth. Using a whisk (in a food processor), stir the flour into the egg mixture, tablespoon at a time, until smooth. Depending on the flour’s ability to expand, a little more coconut water or flour may be needed. Let the thin mixture mature for 10 minutes. In the meantime, gently press the shiitake mushrooms. Cut the caps into thin strips and discard the stems. To fry the pancakes, it is best to use a 22 cm Teflon pan with an intact coating and no oil. On a 10-level hotplate, select level 2 or 3. Using a small ladle, fry the batter in 6 equal portions on one side to form pancakes. There should be no brown spots visible on the cooked side. To stick the pancakes together, mix the water and flour in a drinking glass and set aside with a narrow brush. Spread a heaped teaspoon of the chicken paste under the center of each pancake. Brush the entire edge with the glue. Place 2 or 3 pieces of each of the vegetable strips in the center of the pancakes, fold the left edge over the vegetables, and roll up the pancake tightly. Set aside with the seam facing down. Continue in this way until the filling or pancakes are used up. Now heat the sunflower oil in a pan over medium heat. Add 3 spring rolls at a time, fry until golden brown all over, and transfer to a serving platter. Continue in this way until all the rolls are cooked. Serve with spring roll sauce, if desired, and enjoy. Note: Spring rolls are designed to be enjoyed without any sauce. In Lombok, you can get a tablespoon of plain sambal and 2 or 3 green chilies on request.