Indonesian Crispy Curry Spring Rolls or Lumpia Kari in Indonesian is one of the classic favorite snacks and appetizers I like. It is very well-known type of food in Asia and nowadays it has also spread out around the world. There are many ways to make spring rolls, but this particular one I combine with 3 things that kind of tell the way I like to cook.
- Indonesian exotic spice: Turmeric (or Curry powder)
- The way I love how snacks to be: Crispy
- How meat is prepared: Minced meat (here I use minced pork), which I can buy easily at the supermarket and I don’t have to prepare them in any way. Just throw into the pan and done… 🙂
I hope you like this recipe, if you do, leave a comment here or on my YouTube channel and let me know how you did it… Enjoy cooking! 🙂
Total time: 2 hours
Servings: 20 pcs Spring rolls
150 g Minced Pork
3 cup Diced Potatoes
1 cup Sliced Carrots
1 cup Green Peas
2 pcs. Shallots, sliced (about 2 tbsp.)
3 pcs. Garlics, chopped (about 1 tbsp.)
1 tsp. Salt
1 tsp. Turmeric Powder
1 tsp. Coriander Powder
½ tsp. Grounded White Pepper
1 tsp. Sugar
1 tsp. Chicken Powder
1 tsp. Soy Sauce
20 pcs. Spring Roll Pastry
Vegetable Oil for frying
2 pcs. Garlic
2 pcs. Chili
2 tbsp. Palm Sugar (Or Brown Sugar)
1 ½ cup Water
2 tsp. Corn Starch
½ tsp. Salt
Preparing the filling
- Heat up a pan/wok with 2 tbsp. vegetable oil on high heat
- Throw in the chopped garlic and shallot, sauté for a few seconds until it’s fragrant
- Add in minced pork. Stir until it’s well cooked
- Add in the diced potatoes and carrots. Stir for about 3-5 minutes until its half cooked. keep stirring regularly to prevent it from burning
- Add in sweet corn and green peas. Season with salt, white pepper, coriander, and turmeric powder. Following with sugar and chicken powder.
- Give 1 tsp Soy sauce to add a little crispiness in the taste. Keep stirring until its well-cooked.
- Peel off the pastry one by one and cover them with kitchen towel to prevent from drying out.
- Place the pastry on a cutting board or kitchen working space diagonally or like diamond shape facing towards you
- Take 2 tbsp filling and place it slightly below the middle of the diamond pastry
- Start rolling the pastry from the bottom and tighten the filling as much as you can
- Fold the left and right side. If the filling coming out, just push them back again to the rolls. The tighter you can roll the better. If its too loose, the possibility to make holes during frying is bigger, that means a lot of oil can come into the rolls, which is not nice.
- Keep rolling until you reach about 5-7 cm ending. Apply egg all over the edge to act as a glue. Then keep rolling until the end.
- Pre-heat enough vegetable oil on medium-high, ideally, the depth is at least half of the thickness of the spring rolls
- Use a wooden chopstick to check if it’s ready. When it has bubbles, it means its ready.
- Add in spring rolls one by one. Fry for about 3-5 minutes each side until golden brown
- Place them on kitchen paper to absorb excess oil
- Use pestle and mortar to crush garlic and chilis until it looks like a rough paste. You can also blend if it’s easier for you
- Place the paste into a small pot, add in palm sugar and water
- Boil for about 5 minutes under medium heat.
- Strain the sauce to have a smoother texture
- Pour the sauce back to the pot. Heat the sauce on low heat
- Add in the tapioca mixture (2 tsp tapioca + 2 tsp water), stir for a few seconds. Turn off the heat and ready to use