Malaysian Spring Rolls Recipe
 Malaysian Recipes

Ingredients:

150 g/5 oz
115 g/ 4 oz
2 tbsp
1.25 cm/ 1/2 in
1 clove
4
1
1
2
1 tsp
2 tsp
12
1
115 ml (4 fl oz/ 1/2 cups)

Dipping Sauce:
1 clove

4 tbsp
2 1/2 tbsp
1 tbsp
1 tsp
1 or 2 drops
 

boneless, chicken breast
raw prawns (shrimp) in shell
groundnut oil
piece of fresh root ginger, grated
garlic, finely chopped
shallots, very finely chopped
small carrot, grated
stick celery, very finely chopped
spring onions (scallions), chopped
sesame oil
soy sauce
spring roll wrappers
egg, beaten
vegetable oil

garlic, crushed
salt
light soy sauce
lime juice
very finely sliced spring onion (scallion)
light brown sugar
chili sauce

Method:

1. Skin and finely chop chicken. Pell and finely chop prawns (shrimp). In a wok or sauté pan, heat groundnut oil. Add chicken and stir-fry until beginning to turn opaque. Stir in prawns (shrimp) and continue to stir-fry until prawns (shrimp) begin to turn pink. Add remaining ingredients except wrappers, egg and vegetable oil, and fry for 1 minute. Transfer to a bowl and leave until cold.

2. Spread 1 spring roll wrapper on the work surface; keep remaining wrappers between 2 damp tea towels. Put 1-2 tbsp filling on lower half of wrapper.

3. Fold bottom corner up and over filling. Moisten side corners with beaten egg. Fold sides over to cover bottom corner and filling. Press firmly to seal. Moisten top corner with beaten egg.

4. Roll wrapper over tightly to make a neat cylinder. Press top corner to roll to seal. Place seam side down and cover with a damp towel. repeat with remaining wrapped, Repeat with remaining wrappers and filling.

5. In a wok or sauté pan, heat vegetable oil. Fry rolls in batches for 3-5 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm while frying remaining rolls. Serve with Dipping Sauce.

6. For Dipping Sauce: Mash the garlic clove with a very small pinch of salt. In a small dish, put garlic, soy sauce, lime juice, spring onion (scallion) and sugar. add chili sauce to taste. Stir before serving.

Serve 6.