Recipe: Indonesian Deviled Egg Rolls (Resoles Mayo)
There are no measurements for this recipe, actually this is more of a guideline than a recipe. The thing is, not only we played it by ear, but I think you can adjust the quantity of all the ingredients to suite your liking.
Indonesian Deviled Egg Rolls
For the filling:
- hard boiled eggs
- cooked ham/bacon/chicken breast, finely diced*
- carrot, finely diced*
- cheddar/gruyere/mozzarella cheese, finely grated*
- 1 cup of bread crumbs
- 1 egg, whisked (for egg wash)
- 2 - 3 cups of vegetable oil (for frying)
* We used smoked gouda and pancetta, because that’s what I happen to have on the fridge, but feel free to substitute with other kinds of meat and cheese. The ratio should be 1 egg : 1/3 meat : 1/3 carrot : 1/3 cheese.
** We used regular american mayo that I had on the fridge. But my Dad was convinced that Asian mayonnaise would be way better. The Asian mayonnaise that my Mom usually gets is the Kewpie mayonnaise. You can get it in Asian stores. It’s taste quite different than american mayo, a little sweet, a little tangy, and very rich & thick.
For the lumpia wrappers*:
- 1 cups of all purpose flour
- 1 egg
- 3/4 − 2 cups of water
- dash of salt and finely ground pepper
* To cut down on time (and frustration), use store bought egg roll wrappers or wonton wrappers.
To make the filling:
The trick to this recipe, according to my dad, is to make sure to dice all the filling very finely, and don’t put too much filling in each wrap.
Peel and half all the hard-boiled eggs. Scoop out the yolk and set aside on a large mixing bowl.
Dice all the egg whites very finely. Then dice the carrot. Set aside.
Add mayonnaise to the reserved egg yolks, a couple of tablespoons at a time. Then add a little bit of mustard to taste, about half a tablespoon at a time. You want the ratio to be roughly 1 egg yolk : 3/4 mayonnaise : 1/4 mustard
Mash the egg yolks, mustard, and mayonnaise together, until you get a smooth, thick paste.
Then add in all the diced ingredients: egg whites, carrot, and grated cheese, to the mayo mixture. Mix them together until incorporated. Season with salt and pepper to taste. Set aside.
To make the lumpia wrappers:
This was the most challenging and time consuming part of the recipe. You can use store-bought ones, but if you’re feeling like making a mess and experimenting, do make your own wrappers. I have to tell you though, it took us a few tries and a ton of patience before getting the hang of it.
Whisk together flour and egg. Then start adding the water, about 1/2 a cup at first, and then keep adding water 1/4 cup at a time, until batter is thin enough, so that it drips off the whisk when you lift it up. You want it to be the consistency of a crepe batter. Season with a dash of salt and pepper.
Place a non-stick skillet on medium heat. If your non-stick is like mine, and starting to loose its non-stickiness, lightly wipe the surface with a dab of butter, to make sure the wrapper won’t get stuck on to it.
Use a ladle and pour batter on to the pan, and as you’re pouring, start swirling the pan, to coat the bottom as evenly as possible. You want to have a circle of batter covering the bottom of the pan. If there are any holes in the circle, drip a bit of batter on the area to patch up the hole. It took me about 15 wrappers before I started to get the hang of it.
When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter.
To assemble the egg rolls:
Once all the wrapper has been made, start assembling the rolls. Place about a tablespoon of filling onto the bottom third of the wrapper. Then fold the bottom corner over the filling and roll firmly to the halfway point.
Tuck the left and right sides snugly over the egg roll, then finish rolling. You should end up with something that looks like a tiny burrito. Repeat until you’ve used up all the remaining wrappers and fillings.
Brush each egg roll with the egg wash. Then roll each egg roll in the bread crumbs.
Heat a small pot filled with oil. Once the oil is really hot, fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes.
Drain on paper towels. Serve with some white rice or by themselves as appetizers! And finally, after 5 hours, we’re ready to eat!
Read the story behind the recipe: My Dad & I… the Slowest Cooks in the World