044e Indonesian Summer Rolls (Lumpia Dingin)

Blend garlic, white ginger, galangal, chili, shrimp past (optional), palm sugar and fragrant lime leaf together in a mortar and pestle until they turn into a paste. Place freshly grated coconut into a bowl with the spice paste and salt. Mix thoroughly together. Sprinkle this grated coconut mixture over raw vegetables and mix it well, add Balinese Basilicum leaves (Kemangi), set aside

Place a clean, damp kitchen towel on a work surface. Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot tap water and 1/2 tsp. olive oil. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Working quickly, put two spoons vegetable mixture just above the center of the wrapper, leaving about 2 cm of space on each side. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the vegetables filling faces up.

Place it on a flat plate. Repeat with the remaining wrappers and fillings. Leave one cm between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.