Crisp-fried Spring Rolls

6 pieces spring roll wrappers

oil to fry

2 small cups sweet and sour sauce to accompany (about 3-4 tablespoons)

4 tablespoons vegetable pickles to serve

For the filling

¼ cup minced prawns

¼ cup minced chicken

¼ cup shredded carrot

¼ cup julienne fresh shitake mushrooms

¼ cup julienne bamboo shoots

¼ cup shredded cabbage

¼ cup chopped water chestnuts

1 tablespoon chopped garlic

1 teaspoon chopped chilies

salt to taste

 pepper to taste

1 teaspoon oyster sauce

1 teaspoon light soya sauce

2 tablespoons chinese wine

½ teaspoon sesame seed oil

corn flour to thicken

Notes for Vegetarian: to not include prawns and chicken. Oyster sauce should replace to mushroom soya

For the filling: heat a wok and sauté the chicken and prawn until cook and keep aside on a small strainer. Clean the wok and reheats again, with some oil sauté the garlic and chilies, followed by the vegetables and add the sautéed minced chicken and prawns.

About the image above: deep-fried spring rolls ready to serve.

Deglaze with Chinese wine and add the seasonings. Thicken with corn flour diluted in cold water and add to finish the sequence with some sesame oil. Keep aside to cool.

To wrap the spring rolls: take one spring roll sheet and filled with the stuffing ingredients and roll up into roll size. Seal the end with egg yolk and corn flour. Repeat this method until all the sheets are filled. Keep aside in the fridge until needed.

To cook the spring rolls: in a medium wok or deep-fryer, cook the spring rolls as needed until golden brown. Keep aside and place on a kitchen paper town to get rid of the oil excess.

To assemble: serve the spring rolls on a plate with sauce.

About the image above: spring rolls

Helpful Hints: the spring rolls are one of the most favorites snack dish in all over Asian countries. Many styles and presentation can be introduced. Fresh spring roll skins or rice paper wrapper might be used but since the manufactured spring roll wrapper is available now in the grocery stores, is easier to find and also the self life can be longer. Spring rolls can be served in plate as snacks, starter or during tea meal. Usually also served with sweet and sour sauce, tomato sauce, chili sauce, plum sauce, curry sauce, peanut sauce or any ready sauce as you wish. For the condiments most Asian accompany with young green chilies, or cut chilies, sliced cucumber or pickled vegetables. The filling of the spring rolls might be varying as of you like or is depending on your creation. Sometime with sliced chicken, minced chicken, prawns, crabmeat, mushrooms, pork meat, or mixed julienne vegetables, or any fillings. It is served either fresh or deep-fry. Many names given to this amazing “spring roll” as of Lumpiang, Lumpia, Pohpiah, Po Pia. And peoples are served in different style with some pickles, green chilies or fresh spring onion.