John Myers
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Loempia – Chinese Spring Rolls, 2nd Version
The perfect loempia – chinese spring rolls, 2nd version recipe with a picture and simple step-by-step instructions.
Dough:
- 150 g Flour
- 150 g Rice flour
- 1 tsp Salt
- 0,125 l Water, boiling hot
- 1 Egg
- Some flour stirred in warm water to glue the rolls
Filling:
- 5 Mu-Err mushrooms, dried
- Boiling water for soaking
- 500 g White cabbage
- 1 medium sized Onion
- 2 medium sized Carrots
- 100 g Canned Mung Bean Sprouts
- 50 g Bamboo shoot canned food drained
- 2 tbsp Toasted sesame oil
- 1 tsp 5-Gewürze-Pulver
- 5 tbsp Soy sauce light
- Salt, pepper
- 5 tbsp Peanut oil for frying vegetables and meat
- 500 g Minced pork
- Oil for deep-frying
Dough:
- Mix together flour, salt and boiling water. Then add the egg and knead everything into an elastic dough. Wrap in foil and let rest in the refrigerator for 1 – 2 hours.
Filling:
- Pour boiling water over the mushrooms and let them swell.
- Slice the white cabbage very finely, cut strips that are too long to approx. 5 cm in length. Skin the onions, cut in half and cut into very fine slices. Peel the carrots, cut into fine sticks and then roughly chop them, then drain the bean sprouts and bamboo. Cut off the hard roots of the mushrooms that have risen to three times the size and then cut them into fine strips and chop them briefly.
- In a larger saucepan, slowly sauté cabbage and onions in 3 tablespoons of peanut oil over medium temperature. After about 15 minutes add the carrots, mushrooms, bamboo and bean sprouts. Season with sesame oil, spice powder, soy sauce, pepper and salt and continue cooking until the cabbage is translucent and the carrots are cooked through.
- Meanwhile fry the meat in 2 tablespoons of peanut oil until crumbly. Pepper and salt a little.
- Then add the roasted meat to the cooked white cabbage vegetables, mix everything well and remove from the heat. Let cool down.
Completion:
- Cut 8 portions out of the dough. Roll out each one about 1 mm thin on a floured surface. The size then results from it.
- Put approx. 2 – 3 tablespoons of the filling in the middle. Spread the flour water around the edges of the dough and fold one side over the filling. Also coat the new, visible dry areas. Now fold in the two sides towards the middle for approx. 2 cm. Brush dry tops again. Finally, fold the last, long side of the dough completely over the filling so that it is flush with the lower edge. Press everything down lightly and keep it ready on the lower side of the seam.
- Heat enough oil in a larger saucepan. Make a wooden spoon test. If it bubbles when you hold it, the oil is hot enough. Add spring rolls and bake until golden brown, turning several times. Degrease a little on kitchen paper.
- Serve with sweet and sour sauce (for preparation see extra recipe in my KB) or just soy sauce. Good Appetite.
Annotation:
- Of course, you can also make smaller rolls as finger food. Then there will be more with the above-mentioned quantities. If what remains of the vegetables ……… it also tastes like that and without anything …………
- Vegetarians just leave out the pork.
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