Lumpia Basah (Indonesian Savoury Crepe)
500 gm (~½ lb) ground pork
1 Kg (~1 lb) ground chicken
1 large yellow onion
1 small jicama
1 cup cloud ear mushrooms
4 green onions, sliced
3 cloves garlic
¼ cup chopped cilantro
4 bundles of clear, bean thread noodles (vermicelli) The noodles come folded in bundles within a packet. (They resist breaking before they've been rehydrated)
1 tablespoon light soy sauce
½ teaspoon sesame oil
Canola oil for cooking the veges and meat
Crepes: Style suggestion here Ashley? Thank you. ( I think 8 to 10 in crepes?)
Rehydrate the noodles in cold water. (10 mins) Cut into 5 cm lengths (2 in)
Grate the carrot and jicama. (The trick here is to squeeze the jicama of excessive moisture after grating)
Finely dice the onion, slice the green onion into small pieces, chop the cilantro and slice the cloud-ears.
Mince the garlic. Most easily done by smashing the cloves with the side of a broad knife and then dicing the flattened cloves.
In a pan with a dash of oil add the onions and sauté for couple of minutes and follow on with the carrot and garlic sauteing until fragrant.
Next add the jicama and cloud ear mushrooms. Add some light soy as a seasoning to taste. Transfer to a bowl and stand it aside.
Reheat the pan and cook the pork and chicken meat with some soy sauce until cooked.
Return the cooked contents placed aside into the pan.
Add the noodles, cilantro, green onions, ground pepper, sesame oil and combine. Season with soy sauce to taste.
Add 2 tablespoons of filling to each crepe and fold in the sides in. Roll the crepe up and they are ready for eating.
These can be served with a sweet chillie sauce