I went through the old Flavours food magazines and I found this Choon Pniah (Egg Spring roll) recipe shared by Theresa Goh. The earlier yummy crab laksa recipe is from her too. She is come from a Peranakan family in Penang. I like all recipes shared by her, going to try out more her recipes in the future.
The filling is similar like the normal spring roll which use yambean
But the homemade egg spring roll make this spring roll special, unlike using the store-bought spring roll wrapper, very crispy like eating biscuit. This homemade spring roll has slight chewy texture and has slight egg aroma.
Wrapping Choon Pniah
We also like this special homemade Worcestershire dipping sauce. It taste sweet, sour, salty with spices aroma, yum!
I found to enjoy with daun Kadok also taste nice..
In this hot and heavy haze day, we enjoyed this Choon Pniah with a bowl of mung beans and barley dessert soup, simply perfect!
Original recipe required to place cooked crab meat on top of filling before wrap the spring roll, since I couldn't get crab meat, so I replaced with fresh prawn meat.
Choon Pniah ( Nyonya Egg Spring Roll ) 娘惹春餅(Recipe source: adapted from Flavours Food magazine, recipe by Theresa Goh, with minor changes)
*makes 9 spring rolls, with some leftover filling
Filling125g chicken, diced (mix with 1/2tsp cornstartch)
100g fresh prawns, diced
2 cloves garlic, chopped
1 onion, chopped
30g carrot, shredded
400g yambean (sengkuang), shredded
2 soaked Chinese black mushroom, shredded
1/2tbsp soy sauce, or to taste
1tsp salt or to taste
Pepper to taste
dark caramel soy sauce for colouring,optional
- Heat oil in a work, fry garlic and onions till aroma but not browned.
- Add in chicken and prawns, fry until aromatic.
- Add in carrot, yambean and mushroom, fry for 1min before adding water. Allow to cook until yambean is translucent and dry, about 15mins. Set aside to cool.
Homemade Worcestershire Sauce
1 pc small cinnamon
½ star anise
1tbsp dark soy sauce
1tsp light soy sauce
1tsp mustard ( I use dijon mustard)
1 and 1/2tbsp white vinegar
1 and 1/2tbsp caster sugar
1/4tsp salt or to taste
- Mix all ingredients in a small saucepan, bring the sauce to boil and lower the heat, simmer uncovered till sauce turned thick, took about 10mins.
150g plain flour1 tbsp corn flour
- Combine the flour and cornflour in a mixing bowl. Make a well in the centre and add in the egg, salt and water, mix well.
- Lightly grease a 7” non-stick pan over low medium heat. Place a scoop of the batter onto the centre of the pan and swirl to coat the pan to make a thin crepe.If batter is too thick, add water to thin it down.
- The crepe is done when the sides start to curd. Remove from pan and make another crepe. Stack crepes on a bamboo basket.
To assemble and fry- place some filling on a crepe and roll up to enclose the filling completely (seal with glue (1tbsp plain flour + 1 1/2tbsp water). Heat enough oil in a wok for deep frying. Slip in the rolls, several at a time, and deep fry over a medium flame until golden and crisp. Drain on paper towels.
To serve – Cut spring roll into 3 segments, serve with cut chillies and homemade Worcestershire sauce.
I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies