Skip to main content

Hainanese Spring Roll (海南春卷)

This is another Penang food that i learn from Wendy. I love spring rolls, be it of any type of spring roll. I just love them. I saw there is another type of spring roll called Penang Lok Bak from Alan's blog, I would like to try that out too.


This Hainanese spring roll is using a own made crepe sheets. It is difference from those spring roll that uses popia skin or normal  bean curd sheets. Please refer to Wendy's video before you attempt to make this crepe sheet for this spring roll. You will have a clear idea on how to cook a prefect and nice crepe sheet. My first piece of crepe was bad, i tear it :p because i didn't watch the video ahead which i should. The crepe sheets is soft when it is hot so it is not easy to handle. If it is not handle well it will tear before it is cool. Another thing i found out is that if the crepe sheet is not cooked enough it will break when wrapping up the filling. 
PLEASE!! watch Wendy's video, you will make a beautiful crepe sheets..:D
My family love this Hainanese spring rolls and hubby loves it with the dipping sauce. It is really nice to eat will the dipping sauce. Even the filling eating on its own is already very tasty.




Hainanese Spring Rolls
recipe source: WendyinKK 

 Makes 10

Pastry(video)
160gm bread flour
40gm tapioca starch
440ml water
1/2 tsp salt
1/2 tsp baking soda
60ml cooking oil

Filling, all thinly sliced/julienned
2 cups jicama
2 cups cabbage
3/4 cup carrots
3/4 cup leek
3/4 cup  spring onion
1 red onion
Seasoning: 1 Tbsp oyster sauce, pepper, 1/2 tsp chicken stock powder, salt to taste

Meat
1/2 cup chicken, cut into strips
1/2 cup shrimp flesh, diced
1/2 cup crab meat ( i steamed 2 flower crab and get the meat out)
Seasoning: 1 tsp oyster sauce and pinch of salt and pepper

5 shallots, thinly sliced

Glue
2 Tbsp plain flour
Enough water to form a thick paste

1. Prepare pastry batter. Sift starch, flour and baking soda together. Mix with salt and water. Give it a vigourous stirring for 1-2 minutes. Mix in the oil. Let the batter sit for 1 hour.


2. Cook the batter. Heat a 9 inch or 10 inch non stick pan on medium heat. Pour in a thin layer of batter and cook until it bubbles up. Turn off the heat and let it cool down for about 30 secs then flip it over to an overturned bamboo tray. Repeat until all the batter is used up. ( see video here in Wendy's blog). Take note that if the pan is too hot, the crepe becomes  pock marked.

3. Heat wok and put in 4 tbsp of oil. Saute sliced hallots on medium low heat until they turn crispy and golden. Drain and dish up, set aside.

4. Remove half the oil and set aside. Saute the chicken on high heat until it turns opaque and looks almost dry, push it to the side and put in prawns and cook until it turns colour, push to the side and lastly put in crab meat and saute for a while. Push all the meat back and add seasonings. Cook until dry and fragrant. Dish up and set aside.

5. Pour the remaining shallot oil back in (add more oil if needed) and turn heat to HIGH.Saute the onions until fragrant and translucent, put in leeks and cook until fragrant. Add in carrots and cook until they no longer look 'hard', then put in cabbage and jicama. Add in seasonings and cook until the filling is no longer seem juicy and fragrant. Dish up onto a colander and let the juices drip dry (if there is). 




6. Combine all the fillings together. Take one piece of pastry and put 3 heaped tbsp of filling onto it. Try to pat the fillings tight. Fold both sides of pastry in and roll up tightly. Smear the ends with some 'glue' and finish up the rolling.

7. Deep fry the formed rolls on medium heat as as soon as you can after wrapping until they are lightly golden. Heat up with oil until very hot and deep fry it a second time until they are very golden.

8. Serve immediately with dipping sauce.

Dipping Sauce
 1 Tbsp mustard
1 Tbsp worcestershire sauce
1 Tbsp tamarind juice (just rub some tamarind pulp with water)
1 Tbsp lime juice
1 Tbsp light soy sauce
1 Tbsp sugar (or to taste)
Birds's eye chlli and red chilli ( Wendy says as you wish :D)

Combine mustard, worcestershire sauce and tamarind juice together. Heat up in microwave until it boils. (a way to cook 3 tbsp of liquid).  Then combine with other ingredients.


 I am submitting this to Malaysian Food Fest Penang Month 

MALAYSIAN FOOD FEST

ENJOY!!

Comments

  1. Where's the video ?! I never really thought that you can do your own spring roll wrapper ! Silly me lol Those spring rolls look mouthwatering ! Let me grab some , okay ? ;D

    ReplyDelete
  2. I'm a fan of spring rolls, but I didn't know there's Hainanese style. Thks for sharing!

    ReplyDelete
  3. Mui Mui, these spring rolls look tasty!!! Wish I can try some :)

    ReplyDelete
  4. 哇!卷得很棒哦!点上辣椒,好好吃的。

    ReplyDelete
  5. Looking at your plate of that cooked filling, i think I might just go ahead to eat that already. Hainanese spring roll is definitely getting a thumbs up from me again cos' Im a Hainanese myself lor.....

    ReplyDelete
  6. Wow! You've even made the spring roll wrappers by scratch! Looks really good & yummy! Droooling

    ReplyDelete
  7. Hi Mui Mui, this spring rolls look so hor chiak... wah.. I think hard to stop eating. hehehe
    The wrapper look really good, thanks for sharing your recipe.

    Best regards.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)