Baked Spring Roll 炸春卷
Crispy, crunchy and
Everyone loves a snack. I have no idea from which country the spring roll originated as there seems to be spring roll recipes from websites and blogs running from China, Hong Kong to South East Asian countries. Here, in Malaysia, it is popularly known as "popiah" among the many ethnic groups. It is among the more popular food item presented at buffets and open houses, irrespective of the host's ethnicity. There are of course so many different versions of what is put into the making of the filling. Some use only vegetables while others use chicken instead of pork. It's very much up to the individual. Once you know how to make it, you can change the ingredients for making the filling according to your fancy or to your religious beliefs.
Thinly sliced Chinese cabbage
Canned bamboo shoot, sliced into fine strips
A packet of spring roll skin bought from the supermarket.
Read the instructions at the back of the packet carefully.
Once the seal of the packet is broken, cover the packet of spring roll skin with a damp towel,
because when exposed to air it becomes harden
Top Centre ; marinated minced pork
Left bottom : black fungus cut into very fine strips.
Centre bottom : mushroom cut into very thin pieces.
Right bottom : shrimps cut into very small pieces
The spring roll filling
All wrapped up and waiting to be baked
600g Chinese cabbage
50g dried mushrooms
50g black fungus, or mook yee in Cantonese
350g minced pork
1 can of bamboo shoot
2 tbsp of minced ginger
1 tbsp of minced garlic
A dash of pepper
3 tbsp cooking oil
45 sheets of spring roll skin ( locals call it popiah skin )
1 tbsp soya sauce
1 tsp sugar
1/2 tsp salt
1 tbsp Shao Hsing wine
Marinade Ingredients For Pork
1 tsp cornflour
1/4 tsp sugar
1 tsp soya sauce
1 tsp sesame oil
A dash of pepper
Marinate the pork with the marinade ingredients for 15 minutes
1. Marinate the minced pork with the marinade ingredient for 15 minutes. Set aside
2. Clean and wash the Chinese cabbage and cut them into small pieces. Set aside
3. Open the can of bamboo shoot, rinse in running water and cut them into thin strips. Set aside.
4. Soak the black fungus until soft and cut them into very thin strips. Set aside
5. Soak the mushroom until soft. Wash thoroughly and squeeze out the water. Slice them into thin slices. Set aside
6. Shell the shrimps, remove the veins and cut them into small pieces. Set aside
1. Heat a wok, add in the cooking oil
2. When the oil is hot, add in the minced garlic and ginger and saute until light brown and fragrant
3. Add in the marinated minced pork and stir fry until the lump of minced pork breaks up and change colour to whitish
4. Add in the shrimps, mushroom, black fungus and bamboo shoot.
5. Mix well, then add in the Chinese cabbage and stir fry until the cabbage turned soft.
6. Keep stir-frying. Do not add water.
7. Once the Chinese cabbage has turned soft, add in the sauce ingredients and continue frying until dry
8. Dish up and aside aside to cool down.
How to Wrap the Spring Roll
1. Set the oven at 200 degree Celsius
2. Cut open the packet of spring roll skin. Read the instructions at the back of the pack carefully and make sure you follow the instructions.
3. Take out a small stack and peel off only 1 or 2 pieces at a time and wrap fast. Once the spring roll skin is left unattended for a few minutes, it hardens and become inflexible.
4. So while you are wrapping each spring roll, use a damp towel to cover the stack of unused spring roll skin which are still in the pack
5. Use 1 tsp of cornflour and mix it with 2 tsp of water. Mix well to form a thick solution. This is for binding and sealing the opening of the wrapped spring rolls.
6. On a flat surface, spread out a piece of spring roll skin
7. Spoon 1 tbsp of the cooked filling onto the spring roll and wrap it up the basic and simplest style
8. Use your finger to smear a little of the cornflour solution to seal the opening.
9. Place the wrapped spring roll onto a greased baking tray.
10. Leave a small space between each wrapped spring rolls on the greased baking tray. Do not place them too closely together.
11. Continue wrapping until all the filling is used up.
12. This batch used 45 pieces of the spring rolls skin
13. Place the baking tray into the pre-heated oven.
14. Bake at 200 degree Celsius for 20 minutes until crispy
Baked spring rolls - a healthier version of the deep-fried ones but no less tastier