KOMPAS.com – Fried vegetable spring rolls are a crunchy snack that is always tempting to enjoy. Added fresh and spicy thick pineapple chili sauce, this snack becomes even more special.
Making fried vegetable spring rolls with thick pineapple chili sauce is not that difficult. Just prepare simple ingredients and follow easy steps for delicious results.
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The combination of fresh vegetables in fried spring rolls and sweet and sour pineapple chili sauce creates a unique taste sensation. This recipe is suitable for eating with family or friends, as reported by the book “Dim Sum Creations” by Mary Winata published by Gramedia Pustaka Utama.
Lumpia Skin Material
- 20 spring roll skins
- 1 egg white, beaten (for adhesive)
- Oil for frying
Spring Roll Filling Ingredients
- 100 g bean sprouts
- 3 hioko fruit, soaked and sliced
- 1/2 yellow tofu, sliced
- 50 g bamboo shoots, boiled and sliced
- 25 g carrots, thinly sliced
- 1/4 tsp salt or to taste
- 1/4 tsp granulated sugar
- Pepper powder to taste
- 1 tsp soy sauce
- 1/4 tsp sesame oil
Pineapple Chili Sauce
- 1/2 tsp fine garlic
- 1/2 tsp ground chili
- 1 tbsp lime juice
- 1 tbsp pineapple water
- 1 tbsp granulated sugar water
- 200 cc of water
- 1 tsp sago flour, melt with 1 tbsp water
- 1 tbsp chopped pineapple
How to Make Vegetable Fried Spring Rolls
- Combine all the ingredients for the spring roll filling, stir until smooth.
- Take one sheet of spring roll skin, place a teaspoon of filling in the middle, fold the right and left sides, then roll up. Brush the edges with egg white so they stick.
- Heat the oil, fry the spring rolls over low heat until cooked and brown. Lift and drain.
- For the pineapple chili sauce, cook all the ingredients except the sago flour liquid and chopped pineapple. Add the sago flour liquid, stir until thickened, then remove from heat and add chopped pineapple.
- Serve the fried vegetable spring rolls while hot with fresh, thick pineapple chili sauce.
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