Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package spring roll wrappers (about 20)
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a large bowl, mix together ground chicken, shredded carrots, shredded cabbage, chopped green onions, minced garlic, ground coriander, ground cumin, salt, and black pepper.
2. Lay a spring roll wrapper on a flat surface with one corner pointing towards you.
3. Spoon about 2 tablespoons of the chicken mixture onto the bottom third of the wrapper.
4. Roll the wrapper tightly around the filling, folding in the sides as you go.
5. Brush the top corner of the wrapper with beaten egg to seal the roll.
6. Repeat with remaining wrappers and filling.
7. Heat oil in a deep fryer or large pot to 350°F.
8. Fry the spring rolls in batches until golden brown, about 3-4 minutes per batch.
9. Drain on paper towels and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 350°F
Serving size:
- This recipe makes about 20 spring rolls.
- Serving size: 2-3 spring rolls per person.
Nutritional information:
- Calories per serving: 180
- Total fat: 8g
- Cholesterol: 40mg
- Sodium: 350mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 9g
Substitutions for ingredients:
- Ground chicken can be substituted with ground pork or ground turkey.
- Shredded carrots and cabbage can be substituted with other vegetables such as bean sprouts or jicama.
- Ground coriander and cumin can be substituted with curry powder or garam masala.
Variations:
- Sumpia Isi Sayur (Vegetable-Filled Spring Rolls) can be made by omitting the ground chicken and using only vegetables.
- Sumpia Isi Udang (Shrimp-Filled Spring Rolls) can be made by substituting ground shrimp for the ground chicken.
Tips and tricks:
- Make sure the filling is completely cooled before rolling the spring rolls to prevent the wrapper from tearing.
- Use a pastry brush to apply the beaten egg to the wrapper for a more even coating.
- Fry the spring rolls in small batches to prevent overcrowding and ensure even cooking.
Storage instructions:
- Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat oven to 350°F and bake the spring rolls for 10-15 minutes until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a side of sweet chili sauce for dipping.
Garnishes:
- Garnish with chopped cilantro or sliced green onions for added flavor.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian-style coleslaw
Troubleshooting advice:
- If the spring rolls are not crispy, the oil may not be hot enough. Increase the temperature and try again.
- If the spring rolls are greasy, they may have been fried for too long. Reduce the cooking time and try again.
Food safety advice:
- Make sure the filling is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying to prevent burns from hot oil.
Food history:
- Sumpia Isi Ayam is a traditional Indonesian snack that has been enjoyed for centuries.
Flavor profiles:
- Sumpia Isi Ayam is savory and slightly spicy, with a crispy exterior and tender filling.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian