Description Edit

Spring rolls

Ingredients Edit

  • 30 – 50 g cornstarch (to make glue)
  • 70 – 100 g carrots, julienne
  • 70 – 100 g cucumbers, peeled, cores removed and cut into strip of 3 cm long for topping
  • 300 g Chinese lettuce
  • 350 g turnips, julienne (sengkuang in Malay)
  • 100 g French beans, sliced finely
  • 50 g shallots, sliced finely and fried till crispy
  • 1 teaspoon chopped garlic
  • 50 g small shrimp, shelled and boiled and chopped (or with other white meat) (optional)
  • 3 chicken eggs, beat the eggs with 1 teaspoon salt, fry thin omelettes and cut into strips for topping
  • 100 g sweet chilli sauce (to taste)
  • 50 g red chilies, washed and pounded (blend) (optional)
  • 100 g crushed peanuts (peanuts must be fried)

Directions Edit

Filling Edit

  1. Heat oil and fry garlic till fragrant.
  2. Add in French bean,carrot and turnip.
  3. Braise with stock till soft.
  4. Add seasoning (soy sauce, preferred) and reduced till gravy is almost dry.
  5. Remove cooked vegetables and strain to separate gravy stock.

Sweet Sauce Edit

  1. Fresh red chile paste (grind fresh red chile in blender)
  2. Fry chopped garlic till golden brown
  3. Crushed peanuts (pounded?)

Popiah Edit

  1. To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional)
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