Malaysian Fried Spring Rolls Recipe

[rasamalaysia]

I made these very tasty Spring Rolls over the weekend. This recipe is a lot better than the egg rolls commonly found in the Chinese restaurants here in the US.

This is Malaysian style. If you like what you see and would love to learn more about Malaysian food, head over to Rasa Malaysia.com

Ingredients:

Filling

6 shrimps (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

Sealing Paste

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, lay a 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. Seal with the paste and deep dry over medium heat until golden brown. Drain on paper towels and serve with chili sauce.