(Chinese recipes, prepare authentic Chinese food now!)
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 curds, shrimp, and crab meat wrapped in fresh popiah skin 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…
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 cabbages 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.
Here is my recipe of fried spring rolls, a Malaysian recipe of spring rolls. Do try out my spring rolls recipe and if you have any questions about making spring rolls or this spring rolls recipe, leave me a comment.
6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying
2 tablespoon corn starch
5 tablespoon of water
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.
To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) 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.
For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.
Article printed from Rasa Malaysia: http://rasamalaysia.com
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