This was great, one tip would be to use coleslaw mix, with the cabbage and carrots already shredded. Saves time!
These are absolutely outstanding. Although I've had loempia's many years ago when I lived in the Netherlands, I've never made them myself. With the chopping and rolling of wrappers, these took me longer than 30 minutes to make, but they were soooo worth it. I found the lumpia wrappers (burrito size) in the frozen section of our Asian market, and also found shrimp paste (instead of trassi oedang) and kecap manis there. The lumpia wrappers were extremely thin - thinner than crepes, but two worked very well, and didn't tear when wrapping. The egg worked like a charm to seal them before frying. This batch made 11 loempia's, and 6 people gobbled them up in no time, with high compliments from all.
Added shrimp paste, as per PanNan's recipe, kept the sambal oelek added quite a lot more fresh ginger with a little hard black sugar to offset the ginger and couldn't stop eating. Had guests around and ended up making around 60 of them. Everyone wants this recipe Thanks, whoever invented it.
Yum! This was my first time making these and I was pleasantly surprised. I used spring roll wrappers, sriracha chili sauce instead of sambal oelek and soy sauce instead of ketjap manis. Dipped in soy and served with Chinese Fried Rice and Thai-Style Ground Beef, it was a cultural train wreck, but it worked! Thank you, Carla!