Just couldn’t resist the beautiful and firm looking mung bean sprouts at VegeKing. Just had to “roll” with the idea of making spring rolls. Hurhur. Simple afternoon food.
- 1 packet of spring roll skin (large)
- 1 large onion
- 3 cloves of garlic
- A handful of dried shrimp (pre-soaked)
- 2 packets Mung bean sprouts (cleaned & washed)
- Carrots (julienned)
- Oil for deep frying
- Flour paste (1tsp of flour mixed with a few drops of water)
For the chilie dip
- 12-20 fresh red chilies
- A whole bulb of garlic (peeled)
- A knob of ginger root
- Enough white vinegar
- Sugar to taste
- For the filing, blitz the onion, garlic and dried shrimps.
- Heat 1 tbsp of oil and sauté.
- Add the carrots and cook it half done.
- Next, add the mung bean sprouts and stir well. Sprinkle water sparingly. Season with salt.
- Transfer to a colander and let it drip and cool down.
An important note, do take the frozen skins out of the freezer for about 20mins for them to thaw nicely best to do so before you start cooking the filing. As you defrost the skins, cover it with a slightly damp kitchen towel so that the skins would remain moist which makes it easier for you to roll.
Place the filling and carefully start to roll from the corner nearest to you and when you get to the mid way, tuck the sides in and continue to roll.
When you have a stack of spring rolls, pop them into the hot oil and fry them till you see a nice golden outer layer. Scoop them up using a slotted spoon and let them cool down in a colander before transferring to a serving plate. Try not to use a kitchen paper to absorb the excess oil as the rolls would get soggy and stick to the kitchen paper.
- For the chilie dip, blitz the fresh red chilies, garlic, ginger root and white vinegar.
- Season with sugar.
So there you have it, simple and great tasting spring rolls. No more buying from takeaway shops. 😉