Wednesday, January 04, 2006

Malaysian Style Spring Rolls

This was my easy version which used only a few ingredients. As this was my last minute subtitute for what I had in mind to cook earlier and thus I didn't have time to thaw the ground pork. You could add ground pork and shredded soften chinese mushroom in your filling.


-1 jicama, julienned
-1 carrot, julienned

-3-4 cloves of garlic, chopped
-1/4 cup of dried shrimps, soften

-Canola oil for stir-frying
-1 tsp. chicken stock granules
-Salt & Sugar to taste
-Sprinkle of white peppers
-A little sesame oil

-Spring Roll wrappers
-Cornstarch glue (2 tsp. cornstarch + 2 tsp. water)
-Oil for deep-frying


1. Heat up a wok with canola oil. When heated, add in garlic and dried shrimps. Stir-fry until fragrant, then add in jicama and carrots. Stir-fry a little while, add in salt, sugar & chicken granules. Add in a little water. Stir-fry well until jicama soften. Turn off the heat, sprinkle with white peppers and a little sesame oil. Stir well to mix. Dish out to cool in a bowl.

2. When cooled, wrapped the filling in the spring roll wrappers, sealed it with the cornstarch glue. Covered the made one with wet paper towel to prevent them from drying out.

3. When done, deep-fry the spring rolls in hot oil until golden brown and crispy. Drain on paper towel. Serve hot.


Anonymous said...

Good old spring rolls, love them right after deep frying! I wonder why people call them egg rolls here since they are not even made from eggs!

Little Corner of Mine said...


I thought they called it egg roll here because the wrapper is made of egg. They used egg roll wrapper (thicker version sold at U.S. grocery stores) instead of the spring rolls wrapper (thinner kind sold in oriental store) that we used. :)

Anonymous said...

Really, Ching? They sell egg roll wrapper here? I've never seen them in the western groceries tho, wonder their skin after deep fried looks different and Le asked me alot of times before how come their egg roll skin is so crisp. Guess it's time to go check it out on my next grocery shopping!

Little Corner of Mine said...

Yes, yes Lin! It's on the vegetable aisle, in the section where they sell tofu and fresh noodle. It's a totally different wrapper, kinda thick and when fried, tasted totally different from spring roll wrapper.

jadepearl said...

We also call it popiah goreng here! :) Salivate, salivate!!! Dip this in sweet chilli sauce ~ in heaven!!! Kudus to ya!!!

Anonymous said...

Thanks, Ching! I will definitely go check it out on my next marketing :)

JP, do also try to dip in sweet & sour sauce, really good too!

Tazz said...

Nice template. :)

Little Corner of Mine said...

No problem Lin. :)

Thanks Tazz & JP!