Baked Spring Roll 炸春卷

Baked Spring Roll 炸春卷

 

Crispy, crunchy and

yummy !

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. 

Ingredients :

 

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

Ingredients 

 

600g Chinese cabbage

50g dried mushrooms

50g black fungus, or mook yee  in Cantonese

350g shrimps

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 )

Sauce Ingredients

 

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

Preparation Instructions

 

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

Cooking Instructions

 

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