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Nutrition Facts

Serving Size 1 Large Indonesian Loempia's 162g

Recipe makes 8 Large Indonesian Loempia's)

The following items or measurements are not included below:

1 inch fresh gingerroot

sambal oelek

trassi oedang

ketjap manis

Calories 174
Calories from Fat 59 (34%)
Amount Per Serving %DV
Total Fat 6.6g 10%
Saturated Fat 1.5g 7%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 51mg 17%
Sodium 136mg 5%
Potassium 383mg 10%
Total Carbohydrate 16.5g 5%
Dietary Fiber 2.5g 10%
Sugars 4.1g
Protein 13.0g 25%

how is this calculated?

Indonesian Loempia's

Recipe #8208 | 40 min | 30 min prep | add private note
- Carla -

By: - Carla -
Mar 13, 2000

This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.

8 -10 Large Indonesian Loempia's (change servings and units)

Ingredients

Directions

  1. 1
    Heat your wok and add the oil.
  2. 2
    Add onion, ginger, minced garlic and soften in wok.
  3. 3
    Add the Sambal and trassi and cook for a further 2 minutes.
  4. 4
    Add the vegetables, chicken and ketjap manis.
  5. 5
    Toss until vegetables are soft and "just" cooked.
  6. 6
    To make the Loempia's:.
  7. 7
    Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
  8. 8
    Spoon in a generous amount of filling to the top center spring roll sheet.
  9. 9
    Fold in the top and bottom corners over the filling.
  10. 10
    Fold in the left and right corners making sure the filling is packed tight.
  11. 11
    Next fold in the second spring roll over the first in the opposite direction.
  12. 12
    Spread some beaten egg over the final folds to help them stick.
  13. 13
    Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
  14. 14
    Serve with peanutsauce or just Ketjap manis and sambal.

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Featured Reviews for This Recipe

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From: Sandi (From CA)

On Oct 25, 2006

Yum! This was my first time making these and I was pleasantly surprised. I used spring roll wrappers, sriracha chili sauce instead of sambal oelek and soy sauce instead of ketjap manis. Dipped in soy and served with Chinese Fried Rice and Thai-Style Ground Beef, it was a cultural train wreck, but it worked! Thank you, Carla!

0 people found this review helpful

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    From: PanNan

    On Oct 15, 2006

    These are absolutely outstanding. Although I've had loempia's many years ago when I lived in the Netherlands, I've never made them myself. With the chopping and rolling of wrappers, these took me longer than 30 minutes to make, but they were soooo worth it. I found the lumpia wrappers (burrito size) in the frozen section of our Asian market, and also found shrimp paste (instead of trassi oedang) and kecap manis there. The lumpia wrappers were extremely thin - thinner than crepes, but two worked very well, and didn't tear when wrapping. The egg worked like a charm to seal them before frying. This batch made 11 loempia's, and 6 people gobbled them up in no time, with high compliments from all.

    3 people found this review helpful

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