Usually eat as appetizer, snack or companion for afternoon tea.
Ingredient:
- 6 Spring roll skin
- 1 carrot cut thinly like matchstick or shred it
- 150 gr ground pork (more or less)
- 1 tsp of chicken bouillon mix with 1 cup of hot water
- 1 green onion chop finely
- 2 tbsp of kecap manis
- 1 egg
Ground spices:
- 3 garlic cloves
- 5 shallots
- 1/2 tsp white pepper
- 10 gr or more dried shrimp (soften with hot water, and discard the water)
- 1 tsp salt
1. Fry the ground spices till fragrance, and then add the ground pork, mix well till the pork change its color.
2. Add the carrot, green onion, mix well
3. Pour in the chicken stock from the bouillon and kecap manis. Cook till the mixture thicken and the sauce reduce.
4. Crack the egg on the top of mixture and mix well.
5. Cook till there's no sauce left and the mixture is dry. Set aside.
6. Let the filling cool and wrap it with spring roll skin, deep fry it until golden brown, and serve.