Malaysian Spring Rolls Recipe

Malaysian Spring Rolls Recipes

Ingredients :

150 g

115 g

2 tablespoons

1 cm







1 teaspoon

2 teaspoons



115 ml

boneless, skinless chicken breast

raw prawns in shell

groundnut (peanut) oil

piece fresh root ginger, grated

clove garlic, finely crushed

shallots, very finely chopped

small carrot, grated

stick celery, very finely chopped

fresh red chili, cored, seeded and finely chopped

spring onions, chopped

sesame oil

soy sauce

spring roll wrappers

egg, beaten

vegetable oil

Malaysian Dipping Sauce, to serve

Method :

Skin and finely chop chicken. Peel and finely chop prawns. In a wok or saute pan, heat oil. Add chicken and stir fry until beginning turn to opaque.

Stir in prawns and continue to stir fry until prawns begin turn to pink. Add ginger, garlic, shallots, carrot, celery, chili, spring onions, sesame oil and soy sauce and fry for a further 1 minutes. Transfer to a bowl and leave until cold.

Spread 1 wrapper on the work surface; keep remaining wrappers between 2 damp tea towels. Put 1-2 tablespoons filling on lower half of wrapper. Fold bottom corner up and over filling. Moisten side corners with beaten egg. Fold sides over to cover bottom corner and filling. Press firmly to seal. Moisten top corner with beaten egg. Roll wrapper over tightly to make a neat cylinder. Press top corner of roll to seal. Place seam side down and cover with a damp tea towel. Repeat with remaining wrappers and filling.

In a wok or saute pan, heat vegetable oil. Fry rolls in batches for 3-5 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on absorbent kitchen paper. Keep warm while frying remaining rolls. Serve with dipping sauce.

Serves 6

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