Fried springrolls

I blogged about spring rolls earlier but did not have time to figure out the recipe. Usually, I cook using instinct and hence, very hard to type out the recipe. But I owe Papi&Mami this recipe and finally got around to type out this agak-agak (estimated) measurements. Hope it works.


1 piece beancurd, taukua, rub with some salt, fried and cut into tiny strips (put aside until time for wrapping springrolls)

1 small turnip/sengkuang (weight about 400-600gm), grate with food cutter (I use the RM12 Mini Wonder which works well)
1 tiny carrot, grate with food cutter but using smaller ‘holes’

An option of :

1 handful french beans, slice thinly or
1 stick celery, slice thinly or
1 handful of beansprout (if using beansprout, not necessary to pre-cook)

Another option of :

Either one of these to make the filling tastier
1 small handful of dried shrimps (soaked to remove saltiness) or
5-6 sticks of crab filament (those pinkish thing used in kanikama (sushi) or
1 small handful of tiny prawns, chopped or
1 handful minced chicken
Dried, processed seaweed (those we eat as snacks)

3-4 pips of garlic – chopped

Salt, pepper, sugar

Method :
Heat some oil and stir fry garlic till fragrant. Add in option of prawns/dried shrimps/filament sticks. When fragrant, add in the vegetables like turnip, carrot and french bean. Season with salt, pepper and sugar. Make the fillings a bit sweetish. Leave to simmer for a while till turnips turned limp.

Scoop up and leave in a colander so that the moisture/juice dripped away. The fillings have to be as dry as possible.

(I will snap some photos the next time I make them)
Scoop one tablespoon of filling, roll them and seal with some beaten egg. If you are using beansprout, you can add them in while wrapping. For a vegetarian version, you can add some dried seaweed into the spring rolls for extra flavouring in place of the prawns. Fry as soon as possible.

Drain spring rolls well before serving.

Usually, the quantity of the fillings is more than the required amount. Keep them in the fridge for other time. Or eat them as it is. It taste nice with bread too. Frozen spring rolls skin is easily found in supermarkets.


Make sure oil is very hot before dropping in the food to be fried. To know if oil is hot, dip in finger. Hahaha, joking. Dip in a chopstick and you can see hot oil bubbles on the chopstick.

Don’t fry too big a batch or else the oil will turn cold and food will be soggy.
Lower fire for a while and just before taking out the food, turn on the fire again to heat up the oil. The fried food will have the bubbling effect. Dish out when it is still bubbling. Food deep fried this way will have less oil in them. (learnt this trick from watching Astro Wah Lai Toi, Channel 30 cook show)

Fried spring rolls are relatively easy to make, cost very little and is an elegant food when having pot-lucks, at buffets and everyone loves spring rolls!

However, the fresh version does take a bit of skill and some special ingredients like crab meat, sweet sauce (theem cheong), fresh lettuce, fried onions etc. Will blog about fresh spring rolls next time. Fresh spring rolls taste better with freshly, handmade pohpiah skin which is rather hard to find except at wetmarkets.

Post Author:

7 thoughts on “Fried springrolls


    (May 18, 2005 - 3:14 pm)

    ahhhhhhhhhhhhhhhh looks soooooooo nice!!!!


    (May 18, 2005 - 4:02 pm)

    whoa i love fried spring rollss man. and popiah!


    (May 18, 2005 - 6:19 pm)

    Hi Elaine! Welcome! – Very tasty but once you chomped, you tend to chomp too many and urggh…fattening leh.

    RB – Very cheap only, for RM5 you can make 50 pohpiahs liao. Sell for 60 sen x 50 = RM30. Wah, good profit hor? I money minded liao, everything also see money.


    (May 18, 2005 - 11:58 pm)

    popiah chi!! The pics can actually makes me taste it at the tip of my lips. There are spring rools in US but they use cabbage and celery and it’s with thick tua pui not like this one..soooooooo crunchy and tasty.

    Eileen Chua

    (May 19, 2005 - 2:13 am)

    Spring rolls!! I love it!! But i prefer the white ones, i.e. not deep fried. The a-mah who makes popiah skins lives opposite my house. Just need to call 1 day in advance and pick it up the next day. 🙂


    (May 19, 2005 - 9:51 am)

    Thanks Lilian!! 🙂
    Wah, looking at the pic already salivating…sluurrppp….
    See whether I can get Mami to make a killer sambal to go with it. hehehe…

    […] you wish to find a more elaborate recipe for spring rolls, do go to my other food […]

Comments are closed.