Thursday, September 24, 2009

Fried Crispy Spring Roll with Chicken and Bacon

I love Fried Crispy Spring Roll,period!! There are two type of fried spring roll skin available in USA 's Asian market. Usually fried spring roll with thinner wrapper are generally smaller and crispier.It's called Shanghai Spring Roll which sold in American Chinese restaurant all over in US and A.Fried Egg Roll used a thicker wrapper as the skin and it's also a popular American appetizer served in many Chinese restaurant,buffet ,catering hall or party..I preferred Fried Crispy Spring Roll rather than Egg Rolls coz I can enjoy the crispy texture of the fried wrapper..As usual I used cabbage,dried shrimp,chicken and bacon as the key ingredients!!

1 head cabbage,shredder and washed
1 medium carrot,peeled and shredder
5 pieces,fried bacon,chopped
1/2 cup dried shrimp,soaked and chopped(har mei)
1 whole boneless breast,remove excess fats,sliced,about 500 gm
1 large onion,peeled and sliced
2 tbsp chicken bouillon powder
1 tbsp ground white/black pepper powder
1 tbsp salt or to taste
1 package large spring roll,25 pieces a pack
1 small pack spring roll,50 pieces a pack
2 cups oil or extra for frying
1 egg,beaten for sealing
Method For Filling:
1:Heat wok at medium high heat with 2 tbsp oil,add in chopped dried shrimp(hei bee) ,fry for 30 seconds or till fragrant ,add in sliced chicken.Fry chicken for about 1 minute then add in shredded carrot,cabbage,onion,salt,chicken bouillon powder and ground pepper.
2:Keep stirring occasionally, 10 minutes until the cabbage cooked,then dish out into a colander,set aside to drained and cool completely before wrapped.
Method to Wrap:
1:Line 2 trays with lightly wet paper towel.Transfer one fourth of filling to a small bowl and keep remainder covered. Place 1 large wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel or lightly wet paper towel (to prevent them from drying out). Place a small size wrapper on top of the large wrapper in triangle position , put 2 tablespoons filling along middle of long edge of triangle, then add 1 tsp chopped bacon before shape filling into a thin 5-inch log.
2:Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
3:Heat fryer at 350F or medium high heat,fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through on both side, 4 to 5 minutes.
4:Transfer fried spring roll to paper towel lined tray to drained the excess oil before served warm.


You can use any chili sauce as dipping sauce for this fried spring roll but I preferred to eat as it' I can taste the wonderful and delicious filling without overwhelming sauce flavor. Wrapped the excess wrapper tightly in paper towel and in ziploc bag before store back in freezer to use for other day wrapping.


tigerfish said...

I bought a pack of spring roll wrappers wanting to make some spring rolls weeks ago. But till now, the wrappers are still in the freezer. Too lazy to deep fry anything.

Sonia ~ Nasi Lemak Lover said...

A lot of works to prepare this, but the taste good.

petite nyonya said...

Ohhh...I love eating fried popiah! So crunchy and packed with great flavors from the filling. You've fried them really nice..the color so even & smooth lah!

Sunshine said...

I love spring rolls. I only like to eat them when the oil does not stick to them. When I was living up North there is this small Vietnamese restaurant that sells the best spring roll coz is not oily at all. My hubs bought a packet of spring roll wrapper eons ago still in the freezer I think I should take it out and just make it..Yours look so yummy...maybe if you stay close to me I can just pass you the wrapper and you can make for me..LOL

Does Eliot eat dried shrimp?

Palidor said...

I love spring rolls!! Yours look so delicious! Perfectly formed and golden brown.

Food For Tots said...

When I was a child, I used to eat the Indian poh piah and dipped with their asam laksa soup. So appetizing! Yours make me craving for them now.....

My Asian Kitchen said...

are you still in Singapore? if you're still there just hop out to the stall to buy lor.don't need to make your self! sweating in hot weather,right?

ActuallY it's not hard to make..sebab gian makan,nevermind la,extra work still satified! haha!

petite nyonya:
Thank you:) welcome to the club:D

you know what you can wrapped the whole pack and store the ready wrapped spring roll in frezzer.So each time you want to eat take out few ,just fried in hot oil,don't thawed first.your spring roll is as good as the one sell in restaurant!! remember don't thawed if not when frying the spring roll will leak!!

thank you:) welcome to the club:D

food 4tots:
what is India popiah? I try to imagine dipping with assam laksa soup! haha!Hmmm..let me google to look for india brain sikit rosak can't remember much!

Sunshine said...

Thanks for the tips!I think I should wrap when I am not lazy...I do wrap a bunch of wonton/dumpling and cook them from the freezer..I don't thaw them because they will become slimy..I never thought about that with spring roll..I'm glad you told me :)..Thanks!!

Lady P said...

oh, i have always wanted to make some of these, but your inclusion of bacon makes it even more tempting to try!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.