Crispy Indonesian Chicken Loempia
Discover the delightful flavors of Indonesia with these crispy chicken loempias. A beloved street food, these spring rolls are packed with tender slices of chicken, vibrant vegetables, and aromatic spices. Each bite offers a harmonious balance of textures and flavors, making them the perfect appetizer or snack for gatherings. Serve them with a tangy peanut sauce or a drizzle of sweet ketjap manis for an unforgettable taste experience. Enjoy these versatile rolls with your choice of dipping sauce, be it classic sambal or a rich peanut sauce.
10
Servings
240
Calories
14
Ingredients
Ingredients
spring roll wrappers
4-6 large (None)
egg
1 (beaten)
cooked chicken breasts
8 ounces (sliced into thin strips)
red onion
1 medium (thinly chopped)
garlic clove
1 (minced)
fresh gingerroot
1 inch (minced)
sambal oelek
1 teaspoon (None)
trassi oedang
1 teaspoon (None)
white cabbage
10 ounces (thinly sliced)
bean sprouts
8 ounces (None)
bamboo shoots
1 (6 ounce) can (drained and chopped)
carrot
1 large (shredded)
ketjap manis
1 tablespoon (None)
peanut oil
2 tablespoons (None)
Instructions
1
Heat the peanut oil in a wok over medium heat until hot.
2
Add the chopped red onion, minced garlic, and minced ginger to the wok. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3
Stir in the sambal oelek and trassi oedang. Cook for an additional 2 minutes to enhance the flavors.
4
Incorporate the sliced chicken, white cabbage, bean sprouts, bamboo shoots, and shredded carrot into the wok. Pour in the ketjap manis and toss the mixture until the vegetables are tender yet still crisp, about 5-6 minutes.
5
Remove the wok from heat and let the filling cool slightly.
6
To assemble the loempias, lay out 2 spring roll wrappers on top of each other, positioned diagonally. Spoon a generous amount of the chicken and vegetable filling into the center of the wrappers.
7
Fold the top and bottom corners over the filling, then fold in the left and right corners to secure the filling tightly.
8
Take the second spring roll wrapper and fold it over the first one in the opposite direction. Brush the edges with beaten egg to seal.
9
In a deep frying pan, heat oil over medium-high heat. Fry the loempias in batches until golden brown and crispy, about 5 minutes on each side. Drain on paper towels.
10
Serve hot with peanut sauce, ketjap manis, or sambal for dipping.
Nutrition Information
12g
Fat
22g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Indonesian Chicken Loempia?
Crispy Indonesian Chicken Loempia is a popular street food consisting of spring rolls filled with tender chicken, vibrant vegetables, and aromatic spices, fried until golden and crispy.
What type of chicken is used in this recipe?
The recipe calls for 8 ounces of cooked chicken breasts, sliced into thin strips.
How many servings does this recipe provide?
This recipe is designed to make 10 servings.
What are the primary vegetables in the filling?
The filling includes white cabbage, bean sprouts, bamboo shoots, and shredded carrots.
How are the loempias sealed?
The edges of the spring roll wrappers are brushed with beaten egg to seal them tightly before frying.
What is ketjap manis?
Ketjap manis is a sweet Indonesian soy sauce used to add a rich, savory, and sweet flavor to the filling.
What is sambal oelek?
Sambal oelek is a spicy Indonesian chili paste made from crushed red peppers.
What is trassi oedang?
Trassi oedang is a fermented shrimp paste that provides a deep, authentic umami flavor to the dish.
Which oil is best for cooking the filling?
The recipe recommends using peanut oil for sautéing the aromatics and vegetables.
How long should the loempias be fried?
They should be fried for approximately 5 minutes on each side until they are golden brown.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How much protein is in each loempia?
There are 15 grams of protein per serving.
What are the recommended dipping sauces?
They are traditionally served with peanut sauce, ketjap manis, or sambal.
Why does the recipe use two wrappers per roll?
Using two wrappers ensures the filling is secured tightly and helps achieve a extra crispy texture.
Should the filling be cooled before assembly?
Yes, you should let the chicken and vegetable filling cool slightly after cooking before you begin wrapping.
How do you prepare the ginger for the filling?
One inch of fresh gingerroot should be minced finely before being added to the wok.
How do you prepare the bamboo shoots?
One 6-ounce can of bamboo shoots should be drained and chopped before being incorporated into the mix.
What is the fat content per serving?
There are 12 grams of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains 22 grams of carbohydrates.
How do you sauté the aromatics?
Sauté the red onion, garlic, and ginger for 3-4 minutes until the onion is translucent and fragrant.
What type of cabbage is best for this recipe?
The recipe specifically calls for 10 ounces of thinly sliced white cabbage.
How are the loempias positioned during wrapping?
The spring roll wrappers should be laid out diagonally with the filling spooned into the center.
Should the loempias be drained after frying?
Yes, it is best to drain them on paper towels to remove any excess oil.
Can I use raw chicken for this recipe?
The recipe assumes the chicken is already cooked and sliced before adding it to the wok.
What is the role of the egg in the assembly?
The egg acts as a binder to seal the edges of the wrappers so they do not burst open while frying.
What heat level is used for frying?
The loempias should be fried over medium-high heat in a deep frying pan.
Is this dish suitable as an appetizer?
Yes, these loempias are perfect as an appetizer or a snack for social gatherings.
How many ingredients are in this recipe?
There are 14 ingredients used to make these Indonesian loempias.
What flavor profile can I expect?
Expect a harmonious balance of savory chicken, sweet ketjap manis, and a hint of spice from the sambal and ginger.
How do you incorporate the sambal and trassi?
After the aromatics are soft, stir in the sambal oelek and trassi oedang and cook for 2 minutes to enhance the flavors.