New Recipes

Fried Spring Rolls

Fried spring rolls - the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection | rasamalaysia.com

Fried Spring Rolls Recipe

Fried spring rolls – the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection | rasamalaysia.com
Makes: 16-20 rolls
Prep Time: | Cook Time: | Total Time:

Ingredients:

1 piece bean curd, diced into tiny pieces
1 1/2 tablespoons oil
2 cloves garlic, minced
6 shrimp, shelled, deveined, and chopped into small pieces
1 jicama (1 1/5 lbs), finely shredded
1 carrot, finely shredded
6 long beans, chopped
Salt to taste
Sugar to taste
3 dashes ground white pepper
1 pack of frozen Popiah wrappers (need 25-30 fresh Popiah skin)
Oil, for deep frying

Sealing Paste:

2 tablespoon cornstarch
5 tablespoons water

Method:
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and stir fry the garlic until aromatic. Add shrimp, julienned jicama, carrot and long beans. Season with salt, sugar, pepper, and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Fried spring rolls - the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection | rasamalaysia.com

Fried Spring Rolls

Fried spring rolls – the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection.

First posted in November 13, 2006. Updated with new photos.

Fried spring rolls - the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection | rasamalaysia.com

On weekends when I have all the sweet time in the world, I like puttering around the kitchen—flipping through my cookbooks, digging out ingredients—you know productive activities. Never mind the plants need pruning, the house needs cleaning. Then I’ll finally get around to cooking up something pleasant and satisfying—such as these beautiful and scrumptious fried spring rolls.

Every country in Southeast Asia has its own interpretation of spring rolls. In Malaysia, there are no less than three variations of spring rolls or “popiah.” The Straits Chinese like their popiah or spring rolls wet with savory fillings of julienned jicama, diced bean curd (firm tofu), shrimp, and crab meat wrapped in fresh spring roll wrapper coated with sweet sauce (tee cheow) and chili paste. The Mamak (Indian-Muslim) prefer sweet date sauce in their spring rolls and less ingredients are used. They also like their popiah (spring rolls) deep fried to perfection and served with spicy hot sauce.

Fried spring rolls - the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection | rasamalaysia.com

In the Philippines, spring rolls are called lumpia and come in smaller packages; while in Vietnam, Cha Gio (Vietnamese spring rolls) are filled with ground pork and cellophane noodles instead of vegetables. And then there is the popular egg roll—a common appetizer in American Chinese restaurants—made with a thick spring roll (egg roll) wrapper and packed with shredded cabbage and served with sweet and sour sauce.

Regardless of its size, recipe, and method of preparation, spring rolls are tremendously popular. Try making spring rolls on one of your weekends or whenever you want to indulge in the joy of cooking. Suffice it to say, spring rolls are absolutely worth devouring. And let your maid or significant other handle the unpleasant chores. This is my recipe of fried spring rolls, a Malaysian version of spring rolls. Enjoy!


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32 COMMENTS... read them below or add one

  1. Chubbypanda

    Hey RM,

    Your photos and food always look so beautiful.

    I thought I’d share a Chinese eggroll frying technique that I like to use which involves two woks, one heated to ~325 degrees Fahrenheit, the other to 450-475 degrees Fahrenheit. I fry the eggrolls in the lower temperature wok until they’re almost done, then transfer them directly to the hotter oil, blasting them with heat to crisp the skins and seal in the flavor. The result is eggrolls that aren’t greasy and resist getting soggy for hours.

    My gramma taught it to me.

    - Chubbypanda

  2. Rasa Malaysia

    Tummythoz – yep, that’s the wonder of food photography. ;)

    TehSee – Welcome to Rasa Malaysia and thanks for leaving me a comment.

    Chubbypanda – thanks so much for your kind words, awww, you are so nice! I am trying my best to shoot good food pictures using my Canon SD450. I am planning to get myself a digital SLR so I can work more on food photography. :)

    I will definitely try out your frying tips in the future. Yep, my spring rolls turned soggy after while. Another way that my aunt taught me is to dip the spring rolls into a rice flour batter– and that would seal in the crispiness too.

    Boo – yes do cook and I can’t wait to see your cooking posts.

  3. lucia

    although i know poh piah taste nice but i don’t like them and rarely eats them… esp. the wet type. fried type once in a while, yes. ah but if the poh piah is fill with prawns, i will eat it!!

  4. elmomonster

    Impeccable shots Bee. And thanks for sharing the recipe. By the way, the part about letting the maid do the unpleasant chores is funny to me. We had a maid in Indonesia, just like everyone else. I sometimes wonder if the maids had maids of their own. Anyway, great post, as always.

  5. marketingguy

    Is this an asian creation? You can also find the variations in central and south America. It’s also a staple in Northern American’s tapa restaurants. RM, this will go US$10 (at least) in NY.

    Great pics as always! And should I say what great maid or significant other you have.

  6. Rasa Malaysia

    Lucia – well, I don’t blame you that you don’t like Popiah – there are too many delicious foods to savor in Penang!!! And yes about the prawns…I would eat anything with loads of prawns inside. :)

    Irene – Thanks and welcome to Rasa Malaysia and thanks for leaving me a comment. Do pop in again.

    Elmomonster – thanks for your kind compliment. Yes, everyone has a maid or two in Malaysia and I am not surprised to hear that it’s the same in Indonesia. I think it’s an Asian thing – forget about significant others, maids are more handy. LOL. ;)

    Marketingguy – can I charge my Spring Rolls $20 instead of $10. :P

  7. Vero

    We call them lumpias in Jakarta too! (well, at least my grandparents do, I’ve never set a foot in Jakarta…). My grandma (and I!) fills it with vegetables (carrots, cabbage, onions, long beans, celery) and beef… One of my childhoods favorites, I had it with spicy Ketchup!! :-)

  8. Anonymous

    Hi there,
    I love your food blog. It is wonderful. How do you manage to keep so slim. Do you not eat the food you prepared?

  9. Laila

    I like your version of fried spring roll better than those sold at the chinese restaurants here. Im definitely going to try your recipe the next time i make them.

  10. Graeme

    Hi!
    The best Spring Rolls I have ever eaten, were in Australia. NO 1 was Jimmy Wah (deceased) in Ipswich QLD and NO 2 was New Ah Sing Chinese restaurant in Sydney, sadly it’s closed down now.
    As far as I could tell from a consumers point of view, the Spring roll was a mixture of Pork mince, lots of shredded cabbage and some shredded Chicken, a little Grated Carrot and several Prawns.
    The Spring Rolls were moist and semi mushy inside highly likely from Chicken stock and very flavoursome. I have tried desperately to duplicate these, but I am still far off.
    The secret seems to be in the sauce mixes, the amount of Cabbage to Pork (at least 5 to 1) and cooking all of the ingrediants together, except the Prawns.
    I wonder if you have come across this recipe?
    Graeme. Gold Coast Australia

    • shy cook

      hi, i have a family recipe which we use shredded cabbages,shredded carrot, bean sprouts, some dried shitake mushrooms and minced pork and prawns & spring onions.
      if you are still keen, i will search for the details. Cabbages
      are much sweeter than most veg..

  11. Tracey

    When I lived in Japan, a lot of the Filipina wives would have lumpia parties where they all got together and made mounds and mounds of lumpia. They would divvy it up at the end of the party, sharing not just the laughs, but also the goods made that day. I know they froze most of the lumpia, but I don’t know at which stage they did that. Do you know if we could freeze these spring rolls the way they did? If so, at what stage? I would guess after rolling (duh…), but before frying. Is that right?

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