Surinamese Loempias (Spring Rolls) with Pepper Sauce

These little beauties are a Surinamese take on spring rolls or egg rolls, a common starter or snack food across East Asia. The difference between the Surinamese loempias and traditional Chinese or Vietnamese spring rolls is that the Surinamese version are thicker and softer than the crispy Asian spring rolls. The softness comes from the fact that they are dipped in an eggwash before frying.

The loempias are served with a hot pepper sauce, which is also described below.

Ingredients

500g chicken breast

2 cloves garlic (for the loempias)

1 onion

3 Maggi bouillon cubes

250g cabbage

250g bean sprouts

250g kouseband or yard long beans

1 tsp black pepper

1 tsp Laos (galangal) powder

1 tsp ginger powder

1 packet Loempia sheets (approx. 40)

2 Tb water

3 eggs

2 Tb milk

4 Tb tomato ketchup

1 Madame Jeanette pepper

2 cloves garlic (for the pepper sauce)

1 tsp sugar

sunflower oil (to fry in)

Method

Loempias

The loempia sheets (which are available from all good Asian supermarkets or Tokos) should be defrosted for at least 30 minutes before they can be used. Remove them from the plastic packaging and put them on a plate and cover with a slightly damp kitchen towel.

Place the chicken breast into a pan and add enough cold water to cover completely. Bring to the boil and keep simmering until the chicken is completely cooked through (it should be white throughout with no pink bits - about 20 minutes should do it). When the chicken is cooked drain thoroughly and leave to cool. Then use a couple of forks to pull the meat apart until it is shredded into small strips.

Chop the onion and garlic finely and fry the onion in a large deep frying pan in a little oil until soft and translucent. Add the chopped garlic and fry for another couple of minutes. Add the shredded chicken and fry this further. Finely shred the cabbage and add this to the pan. Cut the ends off of the kouseband and then cut the kouseband beans into pieces of about 1/2 cm long and add these to the pan as well. 

Season with the Maggi cubes, black pepper, laos and ginger. Mix this thoroughly and cook the ingredients well for about 5 minutes. At the last minute add the bean sprouts and stir these through. They do not need to cook so long or they will go soggy. Leave the loempia filling mix to cool down.

To assemble the loempias, take one of the loempia sheets and put this diagonally on a plate. Take a spoonful of filling and add this to the centre of the sheet. (See picture 1)

Picture 1

Fold the bottom of the sheet towards the middle, tucking in the filling to stop it from falling out. (See picture 2)

Picture 2

Fold in each side of the loempia sheet, ensuring that the package stays firm and even (See picture 3)

Picture 3

You should now have a sort of envelope shape, with the top still open. Use a little water to wet the edges of the loempia sheet, and then fold this down. (See picture 4) 

Picture 4

Place the wrapped loempias seam side down in a tray waiting to be fried. Place a sheet of cling film between each layer of loempias to keep them from drying out.

It may be a bit tricky to start off with, but once you get the hang of it, you will be able to make them quickly and effortlessly. Repeat until all the filling mix is finished.

Heat the oil in a wok or deep pan. The oil should be about 2-3 cm high. 

Crack the eggs into a bowl and beat these together with the milk. Dip each loempia into the bowl until covered in the eggwash and allow any extra to drip back.

Carefully add the loempias to the hot oil and fry until golden brown, turning over half way through. This should take no more than 2-3 minutes. Cook no more than 4 or 5 loempias at one time or they will not fry evenly.

When golden brown all over remove with a slotted spoon and drain on paper towels to remove any excess oil. 

Hot Pepper Sauce

Finely chop the garlic cloves and Madame Jeanette pepper (use gloves!) and mix these in a bowl together with the tomato ketchup and sugar. Your sauce is done!

Njang switi! Enjoy!