Ingredients
Lumpia Basah
−
+
RP0.0
Preparing the Spread Ingredients
Brown Sugar
/g
80.0 g
0%
Sago Flour
/g
30.0 g
0%
Water
/l
300.0 ml
0%
Making Spices
Shallots
/kg
30.0 g
0%
Garlic
/kg
10.0 g
0%
Hazelnut, roasted
/g
5.0 g
0%
Coconut oil
/l
100.0 ml
0%
Making Sambal
Red chili, finely ground
/g
20.0 g
0%
Salt
/g
1.0 g
0%
Water
/l
200.0 ml
0%
Making the Filling
Knorr Mushroom & Vegetable Seasoning 400 g
/tsp
3.0 tsp
0%
Pepper
/tsp
1.0 tsp
0%
Tofu cut into cubes, fry briefly
/pc
2.0 pc
0%
Coconut oil
/l
10.0 g
0%
Bean Sprouts
/g
250.0 g
0%
Jicama, peeled sliced long
/g
250.0 g
0%
Garlic
/kg
10.0 g
0%
Shallots
/kg
20.0 g
0%
Coconut oil
/l
10.0 g
0%
Knorr Mushroom & Vegetable Seasoning 400 g
/g
3.0 g
0%
Water
/l
100.0 ml
0%
Vinegar
/ml
10.0 ml
0%
Servings
Spring Roll Skin
/pc
10.0 pc
0%
Cooked granola, coarsely chopped
/g
30.0 g
0%
White Seasoning
/
0.0
0%
Sambal
/
0.0
0%
Filling
/
0.0
0%
Spread
/
0.0
0%
/
Preparing the Spread Ingredients
-
Brown Sugar 80.0 g
-
Sago Flour 30.0 g
-
Water 300.0 ml
Making Spices
-
Shallots 30.0 g
-
Garlic 10.0 g
-
Hazelnut, roasted 5.0 g
-
Coconut oil 100.0 ml
Making Sambal
-
Red chili, finely ground 20.0 g
-
Salt 1.0 g
-
Water 200.0 ml
Making the Filling
-
Pepper 1.0 tsp
-
Tofu cut into cubes, fry briefly 2.0 pc
-
Coconut oil 10.0 g
-
Bean Sprouts 250.0 g
-
Jicama, peeled sliced long 250.0 g
-
Garlic 10.0 g
-
Shallots 20.0 g
-
Coconut oil 10.0 g
-
Water 100.0 ml
-
Vinegar 10.0 ml
Servings
-
Spring Roll Skin 10.0 pc
-
Cooked granola, coarsely chopped 30.0 g
-
White Seasoning
-
Sambal
-
Filling
-
Spread
