These spring roll was done more than one year ago (i know, i know i'm lazy!). I was still in Melbourne then...still remember I had difficulty finding jicama because it wasn't season for it. And the photos was taken with auto camera as my DSLR Nikon was sent to service. Missed this spring roll very much, better record down to remind myself to make it again!! Love the crispy pastry and the yummy crunchy filling that stuff with vegetables we love! But... after deep fried the spring roll don't keep it for long as it will turn soggy.
The spring roll pastry was the frozen sheets as shown in the photos.
1 medium jicama, shredded
2 carrots, shredded
2 stalks of celery, cut into small chunk
a handful of coriander, chopped
1 tbsp minced garlic
1/2 tsp minced ginger
100g dried shrimp, chop into fine
1 tsp salt (to taste)
4 tbsp sugar (to taste)
some fried shallot
Some spring roll pastry sheets, thawed
3 tbsp cooking oil
deep frying oil
1. Heat up wok and add cooking oil. Stir fry the minced ginger then add minced garlic. Add dried shrimp, stir fry until fragrant.
2. Add shredded jicama, carrot and celery, stir fry for 2 mins, then add water, sugar, and salt. When the gravy is boiling, let the vegetable simmer under medium heat for another 5 mins until the jicama and carrot are soften. Add coriander. The gravy is dried by then. Set aside to cool.
3. Assemble: Thaw the spring roll pastry sheet, take one pastry sheet and place 2 spoonful of vegetable filling on it, sprinkle with some fried shallot and wrap the pastry up.
4. Heat up oil in a small saucepan, lower a piece of spring roll, deep fry until the pastry is golden brown. Drain the oil with kitchen paper before place on serving plate.