These crispy spring rolls are simple and so addictive. These unassuming, Chinese-style appetisers (or snacks) are filled with shredded vegetables, and deep-fried to perfection. For a deeper indulgence, dip a piece of spring roll into a spicy peanut sambal concoction (recipe in this post).
- 2 pieces hard bean curd (tau kwa), thinly sliced
- 1 large onion, thinly sliced
- 500 g turnip (bang kwang), coarsely shredded
- 200 g carrots, coarsely shredded
- 80 g French beans, thinly sliced
- 30 g chives, cut into 2-cm length
- 1 tbsp sugar
- 1½ tbsps salt
- 1 tsp ground white pepper
- 1 packet frozen spring roll sheets 125 mm X 125 mm
- 1 egg white, for brushing
- 2 cups oil, for deep frying
SPICY PEANUT DIP
- 3 tbsps chunky peanut butter 8 tbsps hot water
- 2 tbsps white vinegar
- 1 tbsp sugar
- 2 tbsps crispy prawn chilli (store bought)
- 1 tbsp finely chopped spring onions
SPICY PEANUT DIP: Combine all the ingredients well and season with salt to taste. Just before serving, sprinkle chopped coriander over dip.
Heat 3 tbsps of oil till hot, add in bean curd and stir-fry for 3 mins. Put aside. Using the same pan, fry onions for a minute, and add in a tbsp of oil if it is too dry. Add in turnip, carrots, French beans, chives, and stir-fry over high heat until just heated through. Add the fried bean curd back into the pan and season with sugar, salt and white pepper. Mix well and turn off heat. Set aside in a dish, discarding excess liquid.
To assemble the rolls, place 2 tbsps of filling diagonally across pastry sheets. Fold in the sides and roll it up. Brush the ends with egg white to seal. Repeat with the rest of the ingredients.
Deep fry spring rolls in hot oil around 4 mins or until crispy and lightly golden. Drain off excess oil on paper towel. Serve with peanut dip.
Text: Sa’idah Sheikh Jaffar/The Malaysian Women’s Weekly / Photos: Robin Yong/Blu Inc Media / Art Direction: Chin Chee Leong / Recipe & Food Styling: Cindy Koo