Name: Spring Rolls
Yield: 10
Ingredients: 5.0g Garlic; 10.0g Shallots; 5.0g Grilled candlenut; 50.0g Cooking Oil; 30.0g Cooking Oil; 5.0g Fine seasoning; 200.0g Jicama, sliced lengthwise; 15.0g Bango Kecap Manis 6.2kg; 30.0g Brown Sugar, shaved; 5.0g Knorr Oyster Sauce 1kg; 5.0g Knorr Rostip 1kg; 100.0ml Water; 50.0g Brown Sugar; 100.0ml Water; 5.0g Sago Flour; 30.0g Cooking Oil; 5.0g Fine seasoning; 50.0g Eggs; 100.0g Bean Sprouts; 50.0g Sautéed yam; 3.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 50.0g Leeks; 100.0g Wheat Flour; 150.0ml Water; 5.0g Knorr Rostip 1kg; 500.0g Bread Flour Flakes; 50.0g Garlic, chopped; 150.0g Shallot, chopped; 150.0g Red cayenne pepper, chopped; 8.0g Grilled Shrimp Paste, chopped

In every bite of Lumpia Bantal, the hidden deliciousness beneath its thin layer of skin is revealed. The tenderness of the filling with a crispy texture on the skin creates a captivating harmony of flavors. Let's serve this dish in your restaurant.

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Preparation

Fine seasoning:
1. Combine the fine seasoning ingredients, set aside
Sautéed Jicama :
1. Sauté white spices and Jicama
2. Add Bango Kecap Manis, brown sugar, Knorr Oyster Sauce, Knorr Rostip and water, cook until shrunk
Thick sauce ingredients:
1. Combine the ingredients of the Thick Sauce, Cook until it turns
2. Sauté fine herbs, eggs, bean sprouts, yam, Royco Delicious Seasoning Chicken and spring onion flavors
Batter mix :
1. Mix the batter mix, then stir well
Cooked shrimp paste:
1. Mix onion chili sauce ingredients, flush with hot oil
2. Add Royco Chicken Flavor Seasoning and sugar

Spring Rolls

Ingredients

Spring Rolls

Fine seasoning:

Sautéed Jicama :

Thick sauce ingredients:

Batter mix :

Cooked shrimp paste:

Fine seasoning:

Sautéed Jicama :

Thick sauce ingredients:

Batter mix :

Cooked shrimp paste:

Preparation

Fine seasoning:

Sautéed Jicama :

Thick sauce ingredients:

Batter mix :

Cooked shrimp paste:

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