I have been making this type of crispy spring rolls since I learnt it from my friend who used to make spring rolls in bulk for school event. I'm thankful that she shared the tips on how to fry the spring rolls filling and wrap it well so it will not open up when deep fry. So, no more soggy oily spring rolls from me.
This time I managed to take some photos on the spring rolls before my family finished it in second. The spring roll pastry will remain crispy for a while and I love the crunchy vegetable with glass noodles in the filling, able to munch on the different layers of texture in the spring rolls, is so good!
Yield: 32 pieces big spring rolls
1 big radish, shredded (~1kg)
3 carrots, shredded (~600g)
1 small cabbage, shredded (~500g)
100g glass noodles, blanched to soft
3 tbsp minced garlic
1 tsp minced ginger
a handful of dried mushrooms, wash, soak and sliced into thin (~15 small size mushrooms)
3 tbsp of oyster sauce (to taste)
3 tbsp fish sauce (to taste)
2 tbsp sugar (to taste)
some fried shallot
32 pieces spring roll pastry sheets, thawed
3 tbsp cooking oil
deep frying oil
1 egg white (for sealing of pastry)
1. Heat up wok and add cooking oil. Stir fry the minced ginger then add minced garlic. Stir fry until fragrant.
2. Add shredded radish, carrot, cabbage and mushroom, stir fry for 5 mins, then add oyster sauce, fish sauce and sugar. Stir fry the vegetable for another 5 mins then dish out and spread it on a baking tray to cool (The filling should not contain any gravy). Mix with the blanched glass noodles, mix well.
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 fold the pastry up half way, then fold in the sides and roll up the pastry, seal the end of the pastry with egg white.
4. Heat up oil in a small deep saucepan, lower a few pieces of spring roll, deep fry until the pastry is light golden brown. Drain the oil with kitchen paper before place on serving plate. Prefer to serve hot.