Crunchy Egg Rolls with Sweet SauceEgg rolls may sound a bit too standard but it's actually just simply Popia (Or is it Popiah?) or Spring Rolls. Egg rolls or spring rolls are usually made with Popia skin wrapped with a filling which may consist of meat, vegetables, potatoes or even vermicilli/mee hoon! The filling is usually cooked with lots of flavour and taste so that it can compliment the taste of the popia skin. My Mum is a huge fan of Popia so I made these for her on one fine afternoon for tea.
White Turnip & Chicken Spring Rolls
Ingredients:
6" X 6" Egg Roll/ Spring Roll Skin (Get them in any Supermarket)
600g White turnip; shredded or cut thinly into strips
400g carrots; shredded
400g Minced Chicken Meat (Marinated with light soya sauce and salt & pepper to taste)
1 egg; lightly beaten
A:
100g Dried Shrimps
5 Red Shallots;
3 Cloves Garlic
1 Large Onion
Method:
Blend ingredients A and saute in a non-stick pan with around 5 tablespoons of cooking oil. Stir until dried shrimps look abit golden and you can smell the aroma of the blended ingredients. Put in the minced meat and stir well so that it will not clump. Next, place in the shredded turnip and carrots. Stir fry until turnip is limp in texture. Place stir fried filling in a bowl and set aside to cool for 15-20 minutes. At the same time, defrost/ thaw Spring Roll Skins as directed.
To wrap your Spring rolls with filling:
Place a skin on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling (a tablespoon) onto the rolls and take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. Brush abit of egg wash on the seams before rolling it completely. Repeat until filling is finished.
Preheat deep pan with oil on medium low heat and fry spring rolls until skin turns golden. Make sure to roll the egg rolls so that they are evenly cooked. Serve immediately with dipping sauce of your choice!
Serves: 7-8
*Tip*: The above makes around 30 rolls. Before deep frying the egg rolls, you can place the wrapped egg rolls in the freezer for at least an hour. They will be much crispier. Suggested dipping sauce can be sweet chilli sauce or plum sauce.
White Turnip & Chicken Spring Rolls
Ingredients:
6" X 6" Egg Roll/ Spring Roll Skin (Get them in any Supermarket)
600g White turnip; shredded or cut thinly into strips
400g carrots; shredded
400g Minced Chicken Meat (Marinated with light soya sauce and salt & pepper to taste)
1 egg; lightly beaten
A:
100g Dried Shrimps
5 Red Shallots;
3 Cloves Garlic
1 Large Onion
Method:
Blend ingredients A and saute in a non-stick pan with around 5 tablespoons of cooking oil. Stir until dried shrimps look abit golden and you can smell the aroma of the blended ingredients. Put in the minced meat and stir well so that it will not clump. Next, place in the shredded turnip and carrots. Stir fry until turnip is limp in texture. Place stir fried filling in a bowl and set aside to cool for 15-20 minutes. At the same time, defrost/ thaw Spring Roll Skins as directed.
To wrap your Spring rolls with filling:
Place a skin on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling (a tablespoon) onto the rolls and take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. Brush abit of egg wash on the seams before rolling it completely. Repeat until filling is finished.
Preheat deep pan with oil on medium low heat and fry spring rolls until skin turns golden. Make sure to roll the egg rolls so that they are evenly cooked. Serve immediately with dipping sauce of your choice!
Serves: 7-8
*Tip*: The above makes around 30 rolls. Before deep frying the egg rolls, you can place the wrapped egg rolls in the freezer for at least an hour. They will be much crispier. Suggested dipping sauce can be sweet chilli sauce or plum sauce.
