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Thursday, September 10, 2015

Chinese Fried Spring Rolls 炸春卷

Today just deep fried some popiah / spring rolls for lunch, also a good choice. They were crispy and delicious.

Homecooked popiah filling is fresh and nice! You may omit corn kernels if you don't have it, but it add extra crunch and sweetness.

I use fresh popiah wrapper since i can get it easily. You may use frozen wrappers.

Chinese Fried Spring Rolls 炸春卷
*makes 13 rolls

600g jicama / yam bean, shredded
50g carrot, shredded
80g French beans, chopped
100g corn kernels
100g prawns, shelled, deveined, and cut into small pieces
1/2tbsp light soy sauce
1tsp salt or to taste
White pepper

600g fresh spring roll wrapper(~18pcs) or frozen spring roll wrapper

1.      Heat cooking oil in a wok. Add in prawns, stir till colour changed. Add in light soy sauce to create aromatic smell.
2.      Add in French beans and corn kernels, stir for 1min.
3.      Add in jicama and carrot, mix well. Add in salt and white pepper, continue to stir fry till dry. Set aside to cool down.
4.      Lay a piece the spring roll wrapper on a worktop, put some filling on the spring roll, make one roll to cover the filling then fold in two sides and brush the sealing paste (plain flour+water) and roll up the wrapper tightly to form the spring roll.
5.      Deep fry till golden brown over medium to low heat. Drain the spring rolls serve with chili sauce.

Recipe by Sonia a.k.a Nasi Lemak Lover


My Little Space said...

Its so difficult to get this kind of popiah skin over here. Wish I can make my own some day. Loads of work involved !
Blessings, Kristy

Agnes CF Lee said...

Hard to find the fresh popiah skin here, we usually use the frozen ones, the unused ones can be stored in the fridge for future used. Would be delicious to dip with sweet & sour sauce.

Louisette said...

Humm, nice dishes, love that, have a nice day, greeting from Belgium

Unknown said...

Tq for sharing, nice dishes n look so yummy n crunchy, i will try this recipes

Choi Yen said...

Great snack for afternoon tea time :)

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