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

Method

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