Easy fried spring roll aka fried popiah recipe, great as party finger food, as a side dish for your meal or serve during your tea time snack. Filled with shredded Sengkuang (yam bean) and carrot fillings, both add the crunchiness and sweetness flavor to the spring rolls.
Spring roll wrappers are available in the frozen section in the supermarket and refrigerated ready for use. They come in 2 sizes normally, from small squares to make mini spring rolls to the size I’m using here which are 21.5cm/8″ squares that make spring rolls about 10 – 12cm / 4 – 5″ long.
I tried using the mini wrappers before. I find it too small and can't wrapped tight enough, hence oil will seep into any holes left during wrapping process, hence you will find the inside fillings slightly oily.
There’s no denying that deep frying them is the way to go for a real spring roll goodness although you can opt for air-fried. You will get evenly beautifully golden brown spring rolls that’s crunchy and crispy, as it should be.
Ingredients : (makes 6 pcs - big roll)
170g Sengkuang - shredded
30g Carrot - shredded
2 pcs Cloud Ear Fungus - soaked & thinly sliced
1 tbsp Cooking Oil
2 cloves Garlic - finely minced
1 tbsp Soy Sauce
Dash of White Pepper
Pinch of Salt
1 tbsp Water
6 pcs Spring Roll pastry
Oil for frying
** Remember to thaw the spring roll wrappers before using, so that you can easily separate them out. Carefully peel out piece by piece, make sure not to tear them.
Step by Step :
To stirfry the sengkuang :
1. Heat up 1 tbsp oil in wok. Saute garlic till fragrant.
2. Add cloud ear fungus and toss for 30 seconds.
3. Add in shredded carrot and sengkuang.
4. Add soy sauce, pepper, salt and water. Toss and stirfry till sengkuang turns soft but not mushy. The sengkuang fillings shouldn't be wet as it will turn the wrappers wet and difficult to achieve crunchiness when fried.
5. Dish up and set aside to cool down before wrapping. (hot fillings - wrapper will easily tear and burst during wrapping process)
To wrap the roll :
1. Prepare some starch mixture for sealing the wrapper ends by mixing 1/2 tsp of corn starch with 1 tsp water.
To deepfry:
Heat 2 to 3 inches of oil in a wok or a small sauce pan for deep frying. Using medium heat (too hot the skin will easily burnt), gently drop the spring rolls into the oil and deep fry in batches until golden brown. Remember to turn/roll the spring rolls to achieve the evenly all sides brown. Remove the spring rolls once done, drain away excess oil. Serve immediately with chilli sauce or your preferred dipping sauce.
Happy Cooking.