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Japanese Inspired Shrimp Spring Rolls (Lumpia)
45 minVoor 4Nutri-Score C€€
C
45 min
45 minJapanese Inspired Shrimp Spring Rolls (Lumpia)
wat u nodig heeft
Ingrediënten
shrimp (peeled and deveined, chopped)Vis400 g
spring roll wrappers (kept covered so they don't dry out)Voorraadkast20 stukken
cabbage (finely shredded)Groente en fruit150 g
carrot (julienned)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
spring onion (finely sliced)Groente en fruit2 stukken
soy sauceVoorraadkast30 ml- sesame oilVoorraadkast15 ml
- cornstarchVoorraadkast15 g
- vegetable oil (for deep frying)Voorraadkast1 liter
- mayonnaiseVoorraadkast60 ml
bonito flakes (for topping)Overig5 g
per portie
Voedingswaarden
501kcal
- Koolhydraten
- 30 g
- Eiwitten
- 22 g
- Vetten
- 33 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom
Soeppan
Schuimspaan
Bakkwast
stap voor stap
Bereiding
- Stap 1
Prepare the filling
- Sauté the garlic in a little oil until fragrant.
- Add the shrimp and cook until pink.
- Stir in the cabbage, carrot and spring onion, then season with soy sauce and sesame oil.
- Stap 2
Thicken and cool the filling
- Sprinkle in the cornstarch and stir until the mixture binds.
- Transfer to a bowl and let cool completely.
- Stap 3
Roll the lumpia
- Lay a wrapper on a flat surface and spoon the filling near one edge.
- Fold in the sides and roll tightly, sealing the edge with a little water.
- Repeat with the remaining wrappers and filling.
- Stap 4
Deep fry
- Heat the oil to about 175 °C.
- Fry the rolls in batches until golden and crisp.
- Drain on paper towels.
- Stap 5
Finish and serve
- Drizzle with mayonnaise and scatter over the bonito flakes.
- Serve hot.