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.
FRIED SPRING ROLLS
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
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.
TO WRAP SPRING ROLLS
(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.
TIPS FOR FRYING FOOD:
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.