Introduction: Fried Snacks (Sumpia)
These Chinese-influenced Indonesian snacks are most of the times filled with chicken floss and/or beef floss, and they are so wonderful that you won't realize that you could finish the whole package/jar yourself just by one sitting :)
Chicken and beef floss are not available in Canada, but pork floss. You can either use pork floss or fill as you wish! (with ground chicken etc).
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Step 1: Filling
3 cans of salmon rose @ 213 g
1 1/2 tbsp store bought lime juice
5 kafir lime leaves
4 daun salam (you can subs this with bay leaf but use only 2. Daun salam is Indonesian bay leaf but lesser strong, so they don't really overwhelm flavor, unlike bay leaf. Daun salam is available at Asian stores or online)
100 g chopped purple/red onion
50 g chopped yellow/sweet onion
1 tbsp store bought ready to use fried garlic
1 tbsp store bought ready to use minced garlic
1 1/2 tbsp coriander seeds
1 tbsp lemongrass powder (available at Asian/health food stores or online)
6 cm frozen galangal (available at Asian/health food stores), rinse in hot water
a thumb of tamarind (not the fresh one, but compressed tamarind seeds and pulps, for cooking. Available at Asian stores or online), soak in 3 tbsp hot water
2 tsp sugar, or to taste (or 2 sachets of Splenda sweetener)
400 ml coconut milk
salt to taste
a tbsp of cooking oil
Drain water from salmon, and place salmon into t-fal (no stick) pan. Sprinkle salmon with lime juice and fry until dry, set aside
Make paste of spices along with daun salam and kafir lime leaves.
Pour coconut milk into a pot and add in spice paste, bring to boil
Add in salmon and stir well
Pour in tamarind water, stir well
Lower heat and cook until mixture is soaked up and dry, stirring occasionally.
Once mixture is dried, add in at least a tbsp of cooking oil (2 max). Stir and continue cooking until mixture is dry again
Take off from heat and let cool to room temperature. Your filling is ready :) I actually like eating the filling as is, or on toast or warm rice haha.
Step 2: Skin and Glue
1 package of spring roll skins
tapioca/sago pearl (tapioca/sago flour)
enough oil for frying
Now, a little note. The glue should be made of sago flour, but since it is rarely available at Asian stores, I made do with sago pearl ;) If you can find tapioca flour or tapioca pearl, they would work too OR simply just water actually.
Bring sago pearl and water to boil and cook until it became paste. You wont need a lot of pearls nor water, just enough. Cool to room temperature.
If you are using the flour, just add warm water to it instead boiling.
But if you cannot find any of pearls nor flours, water would do.
Slice/cut spring roll skins into quarters as shown on picture
Step 3: Method
Take one spring roll and place a tsp filling as shown on picture
Dab glue all around outer sides of the skin
Fold forward the end side, then fold in left and right side, then roll close the skin
Repeat steps until all skins and filling are used up
Heat enough oil and fry sumpia until golden brown
NOTE: Wet filling (cooked meat/chicken/fish) are definitely different to dry filling (chicken floss, beef floss, pork floss). While floss filled sumpia can be stored in jars/containers and would stay crunchy, wet filling would make sumpia soggy if stored in plastic container such as tupperware. Need not to worry! Place sumpia on baking sheet and broil a little. Your sumpia will be crunchy again :)