6 Ways to Make Crispy and Moist Lumpia Skin, Tear-Resistant

Kapanlagi.com - Lumpia is a popular street snack enjoyed by various groups with its delicious and tasty taste. It is almost similar to martabak, but lumpia has differences with martabak, both in terms of filling and shape. However, lumpia is also wrapped in a thin skin like martabak. The way to make lumpia skin can even be practiced at home without having to buy ready-made products.

Lumpia is one of the popular typical dishes in Indonesia with various fillings. Even this snack is very typical of Semarang City, which has the most popular lumpia dish in Indonesia. However, various regions in the country now easily find snacks of lumpia with their own uniqueness.

Looking at the history, the popularity of this snack was apparently influenced by Chinese traders who migrated to Semarang City around 1800. At that time, he married an Indonesian person who later gave birth to a food dish called lumpia, which is a combination of Chinese and Indonesian food.

Regardless of its history, lumpia is still widely enjoyed by various groups of people because of its delicious taste. Moreover, now there are various variants of lumpia that are good in terms of filling or taste. Based on its type, lumpia is known to have two types, namely dry lumpia and wet lumpia. Dry lumpia is a dish of lumpia that has been fried first. So it produces crispy and crunchy lumpia with a crispy skin. Meanwhile, wet lumpia is done without going through the frying process so it has a wet and soft skin.

The way to make lumpia can even be easily practiced at home with affordable ingredients. However, most people have difficulty making thin but sturdy lumpia skins when fried or unfried.

To find out more, you can read some reviews below about how to make crispy and wet lumpia skins that are tear-resistant.

1. How to Make Crispy Lumpia Skin

(credit: cookpad.com/citra haries/)

You can easily and affordably make crispy lumpia skin at home. The recipe and steps to make crispy lumpia skin are as follows, as reported by cookpad.com.

Ingredients for crispy lumpia skin:

- 120 grams of medium protein wheat flour.

- 200 ml of water.

- 1 egg white.

- 1/4 tsp of salt.

- 1/4 tsp of sugar.

- 1/4 tsp of powdered broth.

Steps to make crispy lumpia skin:

- First, mix the dry ingredients together and stir well. Then add the egg white and water, stir until well mixed and not lumpy.

- Strain the dough with a special strainer to make it smooth and slick.

- Heat a non-stick pan with very low heat to prevent burning.

- Then evenly spread the crispy lumpia dough onto the pan.

- Cook the crispy lumpia skin until the edges are dry and can be lifted.

- Fry the lumpia skin while flipping it to make the skin slightly dry.

- Gently lift the lumpia skin to prevent tearing.

- Repeat the steps until the dough is finished.

- The crispy lumpia skin is ready to be used to make lumpia.

2. How to Make Wet Spring Roll Skin

(credit: instagram.com/resepanekadimsum/)

As previously known, in addition to dry spring rolls, there is also a type of wet spring rolls that are processed without frying or can be said to be only half-cooked. The method for making wet spring roll skin is as follows, as quoted from resepanekadimsum.

Ingredients for wet spring roll skin:

- 150 grams all-purpose flour.

- 1 tablespoon rice flour.

- 350 ml milk.

- 1 whole egg.

- 1 egg yolk.

- 1.5 tablespoons vegetable oil.

- 1 teaspoon sugar.

- 1 teaspoon salt.

- 1 teaspoon pepper.

How to make wet spring roll skin:

- First, mix all dry ingredients such as flour, spices, then add milk and stir until evenly mixed and not lumpy.

- Strain with a special strainer for a good and smooth result.

- Heat a non-stick pan and brush it with a little oil.

- Take a spoonful of the mixture and pour it into the pan.

- The spring roll skin cooked in the pan does not need to be flipped.

- Next, remove the half-cooked and not too dry wet spring roll skin.

- Repeat the process until the mixture is finished.

- The wet spring roll skin is ready to be used.

3. How to Make Tear-Proof Lumpia Skin

(credit: freepik.com)

Making your own lumpia skin can be challenging for some people, as it often tears or becomes holey. However, there is a way to make tear-proof lumpia skin, and one of the recipes is as follows, as reported by cookpad.com.

Ingredients for lumpia skin:

- 250 grams of all-purpose flour.

- 2 tablespoons of tapioca flour.

- 2 eggs.

- 1/2 teaspoon of salt.

- 450 ml of water.

- 2 tablespoons of cooking oil.

Steps to make tear-proof lumpia skin:

- First, prepare the ingredients and mix all the dry ingredients except for the water, stir until well combined.

- Then, gradually add the water and stir again until well combined.

- Stir the batter until smooth and lump-free. Then, strain it to make it smooth and thin.

- Heat a non-stick pan and add a little oil.

- Pour a spoonful of the batter onto the pan, spread it evenly without making it too thin or too thick.

- Cook until the batter starts to set.

- The lumpia skin is ready to be used.

- In addition, some other recipes include adding slaked lime to the batter to make the lumpia skin tear-proof and flexible. The slaked lime can also make the lumpia crispy when fried.

4. How to Make Crispy Lumpia Skin

(credit: freepik.com)

After knowing how to make dry lumpia skin and how to make wet lumpia skin above, the lumpia skin can be processed into crispy and crunchy dishes like the recipe below as reported from merdeka.com.

Lumpia skin ingredients:

- 400 grams of low protein flour.

- 1 tablespoon of beaten egg.

- 1 tablespoon of lime water.

- 1 tablespoon of cooking oil.

- Salt to taste.

- 320 ml of water.

How to make lumpia skin:

- First, dissolve the salt with lime water and water until well mixed. Set aside.

- Next, add the flour and pour it into the mixture of lime water and salt gradually.

- Add the beaten egg and knead the dough until well mixed.

- Add the cooking oil and knead again until well mixed.

- Let the dough rest for 30 minutes.

- Heat a non-stick pan over medium heat, then remove the pan before spreading the dough on it.

- Pour the dough and cook the lumpia skin until cooked. The sign is that the dough is not sticky and slightly dry on the sides.

- Remove the crispy lumpia skin and it is ready to use.

5. How to Make Lumpia Goreng Semarang

(credit: instagram.com/storiefood/)

You can try making Lumpia Goreng Semarang with the recipe below. Here's how to make Lumpia Goreng Semarang, as quoted from storiefood.

Lumpia ingredients:

- Ready-made lumpia skin.

- 1 egg white, as adhesive.

Lumpia filling ingredients:

- 250 grams minced chicken fillet.

- 250 grams minced shrimp.

- 250 grams bamboo shoots, washed and briefly boiled.

- 1 stalk of chopped scallions.

- 2 tablespoons oyster sauce.

- Salt to taste.

- 2-3 teaspoons sugar.

- 1 teaspoon mushroom broth.

Ingredients for Semarang-style lumpia seasoning:

- 13 shallots.

- 5 cloves of garlic.

- 1 teaspoon pepper.

- 1 teaspoon coriander.

How to make Semarang-style lumpia:

- First, make the lumpia filling by sautéing the seasoning, then add minced chicken and shrimp until cooked. Then add bamboo shoots and oyster sauce, salt, sugar, and mushroom broth. Stir until well combined and let the liquid reduce.

- Take one sheet of lumpia skin, place 2 teaspoons of filling, then fold the edges by applying egg white as adhesive. Roll it up.

- Fry the lumpia until cooked and golden brown.

- Remove from heat and the lumpia is ready to be served.

6. How to Make Chocolate Banana Spring Roll Skin

(credit: cookpad.com/naila rizqa/)

In addition to being used to make spring roll dishes, spring roll skin can also be used as the main ingredient for crispy chocolate bananas. The recipe is as follows, as quoted from cookpad.com.

Ingredients for chocolate banana spring roll skin:

- 250 grams of wheat flour.

- 2 tablespoons of tapioca flour.

- 1 teaspoon of salt.

- 2 eggs.

- 450 ml of water.

- 2 tablespoons of oil.

How to make spring roll skin:

- First, prepare all the ingredients and mix all the dry ingredients except for the oil. Then gradually add water. Stir until well mixed and not lumpy or watery.

- Then heat a non-stick pan, brush it with a little oil. Then pour one spoonful of the mixture into the pan, spread it evenly.

- Then wait until the mixture is cooked and does not stick when lifted.

- The spring roll skin is ready to be used.

So those are 6 ways to make crispy and non-tear spring roll skins. Good luck trying it, KLovers.

(kpl/nlw)