Mango Lumpia

For 20 pieces


Material:
20 sheets of spring roll skin
1 tablespoon flour and ½ tablespoons of water, diluted to adhesives
Oil for frying


Material Content:
1 piece (450 g) mango, diced.
50 grams Bengkuang, diced
100 grams prawns, peeled, roughly chopped
3 red onions, roughly chopped
2 cloves garlic, roughly chopped
3 curly red chilli, finely chopped
1 teaspoons fish sauce
½ teaspoons salt
¼ teaspoons pepper powder
½ tablespoon granulated sugar
2 tablespoons lemon juice
50 ml of water
1 leek, sliced finely
2 tablespoons oil for sauteing


How to make:
1. Contents: Heat the oil. Saute onion, garlic, and chopped curly red chili until fragrant. Enter the chopped shrimp. Stir until the color changed.
2. Add the mango and Bengkuang. Mix well.
3. Enter the fish sauce, salt, pepper powder, sugar, lemon juice, and water. Cook until absorbed. Add the scallions. Mix well. lift.
4. Take a sheet of spring roll skin. Give the contents. Fold the right and left side. Roll. Glue with a solution of wheat flour.
5. Goring in heated oil over medium heat until cooked.