Fried Spring Rolls
Crispy fried spring rolls or Malaysia Popiah with jicama, carrot and shrimp. Served with chili dipping sauce, this is a popular appetizer in Malaysia.
Servings: 4 people
Calories: 596kcal
Ingredients
- 1 pack spring roll wrappers
- 3 tablespoons cooking oil
- 2 cloves garlic chopped finely
- 150 g (5 oz) chicken meat, chopped finely
- 150 g (5 oz) baby shrimp, chopped finely
- 5-6 dried shitake mushrooms soaked and chopped finely
- 200 g (7 oz) yam bean, sliced
- 100 g (3½ oz) carrot, sliced
Seasonings:
- 1 teaspoon chicken stock granules
- 1/2 teaspoon salt
- 1 dash pepper
- 1 cup water
- 1 teaspoon oyster sauce
- 1 tablespoon corn starch mix with water
Flour Mixture:
- 2 tablespoons plain flour
- 4 tablespoons water
Instructions
- In a wok, heat up cooking oil. Add in garlic and stir-fry until aromatic. Add in chicken, shrimps, and mushrooms and continue to stir-fry until cooked.
- Add in yam bean, carrot, and stir-fry for 1-2 minutes, add in 1cup of water, cover up with lid and simmer for 15-20 minutes until vegetables are tender. Add in seasoning ingredients and mix well. Dish out and set aside.
- Place a piece of spring roll wrapper. Top up 2 spoonfuls of the fillings on the wrapper and then fold in the two sides and roll up. Using flour mixture to seal up the edges.
- Heat up wok, pour in 2 cups of cooking oil. Deep fry the spring rolls until golden brown and crispy with medium heat. Dish out and drain with paper towels. Serve hot with chili sauce.
Nutrition
Serving: 4people | Calories: 596kcal | Carbohydrates: 78g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 132mg | Sodium: 1318mg | Fiber: 5g | Sugar: 2g