Spring rolls are delicious starters. You have them plain or dip in the sweet chili sauce. Ever since I introduced these spring rolls to my hubby, he loves them. ;) Deep fried spring rolls are HOT favorite with my family. You will never see any left overs. There are two types of spring rolls;
Fried vs. Non Fried
Fried spring rolls are smaller and crisper. They can be sweet or savory. Typically prepared with meat or vegetables.
Non-fried spring rolls are bigger and more savory. Usually the fillings are pre-cooked ingredients. ~~~~ Both types are yummilious!!!!!!!!!
Spring rolls can be found in many Asian countries. I was so happy to get Tee Yih Jia’s Spring Roll Pastry at the Asian store. I also found out that this Singapore brand is the world leading manufacturer for spring roll wrappers. Yippy!!! They come in various sizes (plain or with egg). Here is a picture of the package look like.
The filling is my mum's recipe. No pre-cooked. Simple and easy. She used
jicama (we call them sengkuang). I couldn't get them here, so I substitute for sweet potatoes. Others like to add beansprouts but I do not like them. Next time, I will add cooked baby shrimps or chicken meat to my fillings. ;)
Here is what I used:
1 package spring roll wrapper (thawed if frozen)
1 big sweet potatoes, peeled and finely julienned
3 carrot,
peeled and finely julienned
1 carton mushroom - chopped
oyster sauce (I just throw in, didn't take the measurement, I think shld be ard 1/4 cup)
abt 1/2 tsp chili powder
a dash white pepper
cooking oil
Prepare the spring roll filling:
In a large bowl, combine the sweet potatoes, carrots, mushrooms, oyster sauce, chili powder and white pepper. Using a fork, mix together well. Rest for 5 minutes. Then drained.
To assemble rolls: Take some spring roll wrapper and cut into half.
*this to ensure the spring roll wont break when cooking in the hot oil*
Place a spring roll wrapper on a clean working surface.
Place the half wrapper on top of the whole wrapper (corners together) closest to you, then place one heaping Tbsp. of the filling on the half wrapper(if using large wrappers, you will need more). Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Seal the wrapper by moistening the seam with a dab of water. (you may like to see the steps shown in my "
Rolling those wraps... traditional chinese egg rolls".
Pour the oil in a wok or a pot. Heat the oil over medium-high heat. Place five to six spring rolls at a time. Leave 1 to 2 inches of space between the rolls. Deep-fry until it turns golden brown. Drain on paper towels before serving. Continue to fry entire batch is complete.
Serve the spring rolls immediately with a sweet chili sauce for dipping.
Notes:
Try not to include too much of the liquid from the filling. Drier filling is better.
The skin may dry rather fast.To avoid this, simply place a damp (not wet) kitchen paper over it after you wrapped. Spring roll can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers. If they are little dry, wipe them gently with a damp cloth.
Deep frying spring rolls gives them a golden, crispy outer shell while leaving the veggies inside moist and tender. Fry spring rolls to a perfect golden color by keeping the oil temperature just right. Increasing the oil temperature to reduce cooking time can result in undercooked insides and burnt outer shells.
