Lumpia Goreng

Ingredients :

20 pcs lumpia skin (sold at most asian market at the frozen section)

250 gr jicama --> Julienne (julienned carrot or shredded cabbage are optional)

25 gr dried shrimp, soak it in a hot water then grind (you can omit this if you are allergic to seafood)

250 gr ground chicken

125 cc chicken broth

100 gr rice vermicelli, soak in warm water. 

2 tbsp sweet soy sauce

2 tbsp vegetable or cooking oil and a lot more for frying.

1 egg

Grind into paste :

3 cloves of garlic

5 cloves of small shallots (3 pcs if big sizes)

1/2 tsp whole pepper

1 tsp salt  

Method :

• Heat 2 tbsp of oil and saute the seasoning paste until fragrant, add ground chicken and dried shrimp, stir to make sure the chicken is not clumpy. 
• Add jicama or carrots and keep stiring.
• Pour the chicken broth in, and the rest of seasoning. Let it boil then add the vermicelli. 
• Last add the egg and make sure everything is mixed and no more liquid. Set aside and let it cool.
• Prepare the lumpia skin, spoon the filling mixture in the center then fold it like an envelope, seal the edges with egg white.
• Deep fry the lumpia until golden brown. Ready to serve with dipping sauce.

For the dipping sauce :

I used prepared one that I brought from Indonesia. But you can use store bought Thai peanut sauce or sweet and sour chili sauce. Or any favorite dipping sauce.