Fried Malaysian Spring Rolls Recipe



Fried Malaysian Spring Rolls Recipe

Ingredients :

24 sheets prepared spring roll wrappers (frozen), each 20cm (8 inches) square

100g (3.5 oz) raw prawns

100g (3.5 oz) chicken or pork meat

100g (3.5 oz) yam bean (bankuang), or potato

1 medium carrot

vegetable oil

2 eggs

2 squares hard beancurd

8 spring onions

24 lettuce leaves

4 cloves garlic, crushed

4 green chilies, sliced

pinch monosodium glutamate (optional)

salt

pepper

sugar to taste

3 tbsp sweet bean paste

1 small cucumber, shredded

 

Sauce -

2 cloves garlic

2 fresh red chilies

1 tsp salt

1.5 tsp sugar

1/3 cup vinegar

1.5 tsp water

Method :

First prepare sauce. Mince garlic and chilies and mix with remaining ingredients, stirring until sugar dissolves. Add water and pour into several small dishes.

Mince prawns and chicken or pork meat and set aside. Peel and grate yam bean or potato. Put into a saucepan, cover with water and boil till tender. If potato is used, put in a bowl and cover with boiling water. Stand till slightly softened.

Grate carrot, cover with boiling water and cook gently for 2 minutes. Reserve liquid. Lighting oil a small omelette pan. Beat eggs and pour into the pan. Cook until firm, remove and cool, then shred finely.

Add a little more oil to the pan and fry beancurd for 2-3 minutes, turning once, then remove from pan. Cool slightly, then shred. Shred spring onions. Wash lettuce leaves and wipe dry.

Heat 3 tbsp oil in a large pan and add minced pork or chicken and prawns. Add garlic and fry until meat changes color. Season with chilies, spring onions, monosodium glutamate (if used), salt and pepper. Cook for 2-3 minutes, stirring occasionally. Add strained vegetables, sugar and bean paste. Cook for 4 minutes, then mix in shredded cucumber and beancurd. Stir continually on high heat for 3 minutes. Pour in a little of the stock in which carrots were cooked, adding just enough to moisten filling. Remove from heat and cool.

Spread a lettuce leaf on each spring roll wrapper. Top with a generous spoonful of filling and garnish with shredded omelette. Roll up carefully and stick edges down by wetting well, or prepare a paste of cornflour and boiling water and use this to stick down the flaps.

Heat 5cm (2 inches) oil to smoking point, lower heat slightly and put in spring rolls, several at a time. Fry to a deep golden brown. Remove from oil, drain on absorbent paper. Serve with the sauce.

Makes 24 Fried Malaysian Spring Rolls


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