Crispy in the outside and soft in the inside. Once you bite the crispy outer layer of the fried springroll skin, you thought that it will stay like that forever. But once you have reached the fillings inside, the softness of the mixed vegetables simply melt in your mouth. Springrolls or Popiah Goreng can be taken for breakfast or tea time. They normally come in two sizes, small or medium. The smaller they are, the crispier they will be. Best served with a chilli sauce dip. Easy to make and prepare. Fast to eat!
Ingredients
Item A
A packet of springroll skin (you can get this in any frozen department)
Item B
3 garlic, finely chopped
1 big onion, finely chopped
200 gm dried shrimps, pounded (can be substituted with fresh ones)
2 carrots, thinly grated
1 sengkuang, thinly grated
200 gm taugeh, boil in hot water until tender
pepper
salt to taste
How to make the springroll fillings:
1. In a heated pan, add oil and stir in garlic and onion.
2. When golden brown, add dried shrimps.
3. When the shrimps are cooked, add carrots and sengkuang.
4. When the vegetables are half tender, add taugeh, pepper and salt.
5. Stir until all ingredients are tender and all the juices have been absorbed.
6. Transfer fillings into a bowl.
How to make the springroll:
1. In a flat surface, lay down the first thin layer of the springroll skin.
2. Scoop a tbsp of the fillings and put in at the outer age of the skin, diagonally.
3. Fold the edges to the left or right and fold over until it reaches the end.
4. Finish folding one by one.
5. In a heated pan, deep fry the springrolls until golden brown.
6. Serve while hot with a chilli sauce dip.
How to make a good chilli sauce:
1. Pound or blend 3 garlic with 6 red fresh chillies until fine.
2. Transfer the pounded items into a bowl.
3. Add 2 tbsp sugar, 2tbsp vinegar and salt to taste. Stir until all are blended well.
4. Serve with the springrolls.
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