Recipe Description
Golden brown and crunchy spring rolls, dipped in tangy home-made chilli sauce. A family’s favourite even when it was not Hari Raya.
The recipe was first published on TheStar. Read the full article at https://www.thestar.com.my/food/food-news/2020/04/18/crispy-family-favourite
Recipe Ingredient
- 1 jicama (330g), shredded
- 3 carrots (150gm), shredded
- 4 bulbs shallots, finely sliced
- 4 bulbs shallots, finely sliced
- 1 teaspoon white pepper
- 1 teaspoon salt to taste
- 3 sprigs fresh coriander
- 1 egg white
- 3 cups cooking oil
- Spicy dip:
- 5 red chillies, chopped
- 5 cloves garlic
- 3 bulbs shallots
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt to taste
- 1 teaspoon sugar
Instructions
- Saute jicama, carrots, shallots & garlic over medium heat for about 10 minutes or until soft and caramelised.
- Add pepper. Add chopped coriander. Mix until well combined and fragrant.
- Let it cool. This can be kept overnight in the fridge.
- Place one sheet of the spring roll skin on a flat surface. Put about one tablespoon of filling on one end, and fold into a roll tightly, but do not rip the skin.
- Dip finger in egg white and smear on the skin to seal the roll to avoid spillage during frying.
- Heat oil on medium to high heat. Fry spring rolls until golden brown. Serve hot.
- Blend all the ingredients until smooth and serve with spring rolls.
To assemble spring rolls:
Spicy dip:
