IMPORTANT: If you have problems with printing, for example: non-English garbage text, please save the recipe as a PDF on your computer and then print from the PDF.

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

4.8
37

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!

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

4.8
37

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

  Yum

Spring Rolls Recipe

Yields: 16-20 rolls | Prep Time: 40 Minutes | Cook Time: 10 Minutes

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.

Cook’s Note:

For the chili dipping sauce, I recommend Lingham’s hot sauce if you can find it, or Sriracha hot chili sauce, or Thai sweet chili sauce.

Cook’s Note:

If you can’t find jicama in your market, you can use cabbage.

Most-Pinned Recipes

Ginger Garlic Baked Chicken

SUPER YUMMY ginger garlic baked chicken marinated with ginger, garlic, soy sauce and honey. EASY and delicious recipe that anyone can make at home | rasamalaysia.com

Crab Rangoon (Cream Cheese Wontons)

Crab Rangoon - BEST and EASIEST crab rangoon recipe with cream cheese and wonton wrapper. Quick, fool-proof and MUCH better than Chinese takeout!! | rasamalaysia.com

Chicken Wontons

Chicken wontons - easiest and the best fried chicken wontons ever! Takes 20 mins to make including wrapping. Super crispy and yummy, get the easy recipe | rasamalaysia.com

Onion Scallion Beef

Onion scallion beef – tender juicy beef stir-fry with onions and scallions in Chinese brown sauce. Delicious and easy recipe that takes only 20 mins | rasamalaysia.com

Thai Chicken Sate with Peanut Sauce

Thai chicken sate with peanut sauce - Thai chicken sate is tasty and popular. Make this amazing chicken sate with this super easy and step-by-step recipe | rasamalaysia.com

Thai Peanut Sauce

How to make Thai Peanut Sauce - 5 ingredients and you can make the most amazing homemade peanut sauce, get the easy recipe | rasamalaysia.com

Limited Time Offer: $5.99 only. Available for download WORLDWIDE!

**Use it on Your Tablet, Mobile Phone, Desktop or Laptop**

Article printed from Rasa Malaysia: http://rasamalaysia.com

Copyright © 2016 Rasa Malaysia. All rights reserved.