Lumpia Bihun Sayuran (Rice Noodle & Vegetable Spring Roll)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 50 lembar Kulit lumpia/Kulit kertas beras, 1 st Kaldu bubuk
• 3 Daun bawang & 2 batang Daun seledri-iris halus, Minyak
• 2 sm Terigu, 2 Bawang merah-cincang halus, 3 st Garam
• 2 st Minyak wijen, 1 sm Kecap asin, 1 sm Kecap manis
• 300 gr Bihun/bihun jagung, 150 gr Wortel-serut
• 1 sm Terigu+2 sm Air-untuk perekat, Air mendidih

Haluskan:

• 2 st Lada, 3 Bawang putih, 2 Bawang merah, 3 Kemiri
• 1 st Ketumbar, 1 Sereh-putihnya

Cara membuat

• Seduh bihun di air mendidih, diamkan hingga lemas. Tiriskan, aduk rata dng semua kecap & minyak wijen. Gunting bihun di beberapa bagian agar agak pendek. Sisihkan.
• Tumis bumbu halus & bawang hingga harum. Beri kaldu, garam & wortel, aduk hingga wortel mulai layu. Mskkan bihun, aduk hingga rata. Beri seledri & daun bawang, aduk rata. Taburi terigu, aduk cepat hingga adonan terlihat sedikit menyatu & agak lengket (agar bihun & sayuran tidak berceceran, lumpia lebih mudah dimakan). Angkat dari api.
• Bila memakai kulit kertas beras, basahi dulu dengan air, tunggu hingga lemas baru digunakan. Letakkan 1 sm munjung adonan isi di salah satu ujung kulit lumpia. Lipat ujung kulit yg terdekat tsb, menutup kearah adonan isi. Gulung 1 kali kmd lipat sisi kiri & kanan kulit kearah tengah agar menutup seluruh adonan isi. Gulung kulit sambil sedikit ditekan2 utk memadatkan hingga hampir ke sisi ujung satunya. Oles ujung kulit tsb dng bahan perekat, rapatkan ke gulungan kulit.
• Goreng lumpia di minyak panas yg banyak dng api kecil-sedang hingga kecoklatan. Angkat lalu tiriskan di kertas roti.

Ingredients

• 50 sheets Spring roll wrapper/Rice paper wrappers, Oil
• 3 Green onions & 2 stalks Asian Celery-sliced, 3 tsp Salt
• 300 gr Rice/Corn noodle, 2 tsp Sesame oil, 2 tbsp Flour
• 1 tbsp Flour+2 tbsp Water-for sealer, boiling Water
• 1 tbsp Sweet soy sauce, 1 tbsp Salty soy sauce
• 2 Shallots-chopped, 150 gr Carrot-shredded
• 1 tsp Broth powder

Grind into a paste:

• 2 Shallots, 3 Candlenuts, 1 Lemongrass-white part only
• 2 tsp Pepper, 1 tsp Coriander, 3 Garlic cloves

Directions

• Soak rice noodle in boiling water until it's soften; drain. Mix it well with sesame oil & both soy sauce. Using a scissor, cut the noodle to make it a bit shorter. Set it aside.
• Sauté the spices paste & shallots until fragrant. Put in carrot, salt & broth powder; cook until it's soften. Stir in rice noodle. Mix in celery & green onion. Sprinkle with flour all over; stir to combine until the noodle becomes a bit sticky. Remove from the heat.
• If you're using rice paper wrapper, wet it with water first. Wait until it's soften before you can use it. Place 1 spoonful of filling close to one corner of the wrapper. Fold the corner to cover filling. Roll the wrapper one time; fold over the left & right-facing corners to completely cover the filling. Roll the wrapper & press a bit to compact the spring roll until you almost reach the other corner. Brush that corner with sealer for gluing & then fold the end side into the spring roll.
• Deep fry spring rolls in hot oil over low-medium heat until golden brown. Remove from the heat & drain in paper towels.