Singapore Spring Rolls
Inspired by Old Chang Kee, an established snack chain in Singapore . They are famous for their curry puffs but their spring rolls are yummy too! Here in France, spring roll wrappers are surprisingly easy to find in most Asian stores and I often pick up 1 or 2 packets.
These are the crispiest and best spring rolls filled with vegetables and deep fried to golden perfection. Authentic and 100% homemade. It’s a delicious Chinese appetizer filled with shredded vegetables. These are popular in Asia and comes in many varieties from each country from popiah to lumpia to nems, steamed or fried, they are all yummy but let me show you the Singapore deep fried version.
The recipe calls for a three-step process.
Ingredients for fillings
Julienned carrots
Shredded cabbage
vermicelli / thin glass noodles
shredded bamboo shoots
Season with oyster sauce, sesame oil, salt and pepper
Secondly, the fun part!
Wrapping the spring rolls
Peel 1-2 sheet of spring roll wrappers, from the edge, scoop approximately 2-3 tablespoons of filling lengthwise onto the centre of the wrapper. Using a brush or your finger, dab the beaten egg around the outer edges of the wrapper
Fold the bottom part of the wrapper over the filling and then fold the left and right side of the wrapper over the filling. Making sure the filling is packed tightly.
Thirdly, deep frying!
Heat 2 to 3 inches of oil in a small sauce pan or wok. *Hot tip! Using a wooden chopstick, poke into the oil and if you see bubbles on the chopstick, it means the heat is high enough and ready for deep frying.
Gently drop the spring rolls into the oil and deep fry in small batches making sure they do not stick to each other during the process. Deep fry until golden brown.
Remove the spring rolls using a strainer and drain excess oil. Serve immediately while it’s hot.
I make these in batch and freeze them. Makes a great appetizer and a food dish to bring over the family and friends that is sure to impress.
