Friday, July 18, 2008


Type of pastry that possibly we adapted from western culture (Dutch) and getting a lot of adaptations and additions to the ingredients of skin and the contents (filling). This one is the "dutchy" style rather than the "lumpia type". Honestly, I think in Indonesia alone there are tons of confusion regarding to which one is "Risol", "Risoles" or "spring rolls" as there is only one particular type of "lumpia" which is commonly known from Semarang only. Anyway - that's why I put the title "with ragout filling", to define the kind. This one is the one which skin is soft instead of 'crispy-fried' one.
- 2 eggs
- 150 gr flour
- 450 to 500 ml milk
- ½ teaspoon salt (enough to taste)

- 1 Onion, chopped
- 2 big stems green onion, chopped
- 1 stem celery, chopped small
- 250 gr cooked chopped chicken
- 100 gr carrot (or about 1 big size) chopped
- 100 ml milk or can be replaced with chicken stock (sodium-free is my choice)
- 2 Tablespoon canola/olive oil
- ¾ teaspoon ground nutmeg
- 1 Tsp flour
- ½ teaspoon ground pepper
- sugar and salt to taste
- water
- 1 egg, beat well
- 100 gr bread crumbs

- Sauté the onions until cooked and brings nice aroma on low-medium heat.
- Add chicken and carrot, stir well and let sit for about 3 minutes.
- Dissolve the flour with a little water/milk, ready to be used.
- Add green onion and celery, milk or stock, salt and pepper, sugar, nutmeg and the dissolved flour into the pan.
- Cook until it forms thick sauce. Remove from the heat.

- Mix well eggs, milk and salt. Then add the flour slowly and gradually.
- Mix well and ready to cook.
- Heat the omelet pan, brush a little cooking oil on the surface.
- Pour about 1 and half tablespoon of the skin-mix to the pan. Spread evenly throughout the pan by tilting the pan around. As soon as the liquid turns solid (transparent look) remove immediately from the pan, into a flat and wide surfaced plate.
- Repeat the same procedure until all mixture is out and separate each spring rolls skin with parchment paper to avoid sticking to one another.

- Take one skin, add 1 tablespoon (or less depends on how big you want the spring roll is) on to the skin, fold.
- Roll the spring rolls on the well-beaten egg, then into the bread crumbs.
- Heat a frying pan and add cooking oil enough for deep frying the spring rolls.
- Fry the rolls until golden in color and remove, pat with paper towel to absorb the oil.
- Serve with bird-eye chili (Thai chili), hot sauce or peanut sauce!

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