RCI-SN.002.0201.001
Malaysian Spring Rolls
Malaysian Spring Rolls from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- packet frozen spring roll wrappers1 unit
- ground Chicken/Pork250 g
- dried Chinese Mushrooms6 unitsoaked in hot water until soft
- garlic1 cloveminced
- ginger1/2 tspfinely grated
- size turnip1 mediumgrated
- 125 g
- green onions6 unitfinely chopped
- carrots3 unitgrated
- 1 tbsp
- 1 tbsp
- 1 tsp
- cornflour4 tspmix with a little cold water
- 1 unit
Method
1
Prepare the filling by combining ground chicken or pork, minced garlic, grated ginger, soaked and finely chopped dried Chinese mushrooms, grated turnip, bean sprouts, chopped green onions, and grated carrots in a large mixing bowl.
2
Add sesame oil, soy sauce, and salt to the mixture, stirring well to combine all ingredients evenly.
3
Pour the cornflour slurry (cornflour mixed with cold water) into the filling and stir thoroughly until the mixture reaches a cohesive consistency that holds together.
2 minutes
4
Remove spring roll wrappers from the freezer and allow them to thaw for 5 minutes at room temperature to prevent cracking during rolling.
5
Place one spring roll wrapper on a clean work surface with one corner pointing toward you, and position about 2 tablespoons of filling in the center of the wrapper, leaving a 1-inch border on all sides.
6
Fold the bottom corner of the wrapper over the filling, then fold in both side corners toward the center, pressing gently to seal.
7
Roll the wrapper away from you tightly toward the top corner, creating a firm cylinder, and seal the edge by moistening with water if needed to ensure it holds during frying.
8
Repeat the rolling process with remaining wrappers and filling until all spring rolls are formed.
9
Heat oil for deep frying in a large, heavy-bottomed pot or wok to 350°F (175°C), or until a small piece of wrapper sizzles immediately when dropped into the oil.
10
Carefully place spring rolls into the hot oil in batches of 4-5, ensuring they are not overcrowded in the pot.
3 minutes
11
Fry until the spring rolls turn golden brown on all sides, turning them occasionally with tongs or a slotted spoon to ensure even cooking.
5 minutes
12
Remove the cooked spring rolls from the oil using a slotted spoon and drain on paper towels to remove excess oil before serving.