Cantonese Deep Fried Spring Roll
Recipe by Trish yee
Deep fried spring roll can be found in any chinese restaurants. It is sometimes called as egg roll in the Chinese restaurant in Western countries. It is often served as a snack or as a dim sum dish. It comes in many variations and the fillings can be customised according to your preference. Serve with your favourite chilli sauce!
Prep Time 20 mins
Cook Time 10 mins
Servings 16 pieces
Calories 58 kcal
- 1 piece Bean Curd diced into tiny pieces
- 1 tbsp Oil
- 2 cloves Garlic minced
- 400 grams Turnip finely shredded
- 1/4 cup Cabbage
- 1 piece Carrot finely shredded
- 5 pieces Mushrooms finely sliced
- 1 pinch Sugar
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/4 tsp White Pepper
- 1 pkt Popiah Wrappers
- 1/2 pot Oil
- 2 tbsp Cornstarch
- 5 tbsp Water
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and stir fry the garlic until aromatic. Add julienned jicama, cabbage, carrot and mushrooms. Season with soya sauce, sugar, oyster sauce, pepper, and simmer until the vegetables are soft. Add in the tofu to simmer further for a few mins.
To assemble the spring rolls, lay a spring roll wrapper on a clean cutting board. Put some filling in the middle.
Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.
- You can pre-make these spring rolls and freeze them after wrapping.
- There is no need to defrost them before deep frying.
Keyword asian, deep fried, vegetables