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.
Ingredients:
-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
Method:
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.
Ingredients:
-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
Method:
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.
5 comments:
Lin,
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. :)
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.
We also call it popiah goreng here! :) Salivate, salivate!!! Dip this in sweet chilli sauce ~ in heaven!!! Kudus to ya!!!
Nice template. :)
No problem Lin. :)
Thanks Tazz & JP!
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