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HOME > TAIPEI > DINING

Culinary Confidential
 

TAIWAN FUN MAGAZINE > April 2008
 

chef

lumpia

ingredients of lumpia

How to Make a Delicious Lumpia (Taiwanese Spring Roll)

Text by Josie Wu Translated by Ann Lee
Photos by Andy Lin

When Tomb Sweeping Day comes around, the Taiwanese know that its time for home-made lumpia, a type of Taiwanese Spring Roll. Right now, Shin-Yeh Restaurant is offering these delicacies, which are not only full of fresh and delicious ingredients, but are also part of a long-treasured tradition and specialty food in Taiwan. If you'd rather try your hand at the rolls yourself, here's how the experts do it:

Notes from the chef:
1. Lumpia wraps are made from high-protein flour, or bread flour, so they have a very chewy texture. You can purchase these wraps from any market.
2. Make sure you don't add too much peanut powder or icing in the wrap, too much seasoning is not a good idea, it will take away the true flavors of the stuffing inside.
3. Keep some juice/oil from the frying pan. Adding in a little "juice" not only makes them more flavorful, it also makes for a better texture.
4. Don't just use a knife to chop the bamboo shoots and yam beans; if you want the best flavor, peel them first.

Ingredients: yields 7 rolls
1. 2 eggs
2. 75 grams streaky pork, 1 piece dried bean curd.
3. 1,000 grams bamboo shoots, 600 grams yam beans, 150 grams cabbage, 110 grams carrots.

Other ingredients: 7 lumpia wrap shells

For seasoning::
1. 1-1 ratio of Peanut powder and Icing sugar (about 300 grams)
2. 1/4 tsp salt, 2 cups (480 cc) soup stock, 1/8 tsp black pepper
3. 75 grams bean sprouts, 40 grams pickled radish, 20 grams dried, shaved bonito, Handful of fresh coriander

Dipping Sauce: Hai-shan paste (sweet chili bean sauce)

Preparation:
1. Clean and chop ingredients of "Part 1".
2. Rinse the pickled radish with water to get rid of excess salt, drain then chop into small pieces.
3. Cut the coriander into long slices. Fry the bonito, then mince in a juicer, food processor, or blender.
4. Boil the bean sprouts for 30 seconds, then drain.

Steps:
1. Beat the eggs in a mixing bowl, pour into a frying pan and cook. Remove from heat and chop into slices. Set aside.
2. Cut the dried bean curd into small pieces and place in a hot frying pan. Leave for about ten seconds, remove from heat, and set aside.
3. Place the streaky pork into a frying pan with the eggs, and other ingredients from "Part 1". After a few minutes, add ingredients/spices from "Part 2". Simmer for 15 minutes. This mixture is the stuffing.
4. Lay a lumpia shell on a flat surface, rough-side up. Smear a thin layer of Hai-shan paste onto the wrap, then, lay an adequate amount of peanut powder and sugar icing on top of the paste (1-1 ratio). Place mixture from 'Step 3' on the wrap in a line in the middle.
5. Fold the wrap from the bottom to the top, then fold in the left side and then the right. Tuck in the sides. You've now made you're very own lumpia!

Step A Step B

Step C Step D

Step E Step F

Step G Step H

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