Soul Spring Roll
Today i made another new recipe for springroll
I call this recipe Soul Recipe Copyright's Spring Roll
Ingredients:
1. 2 shredded Carrots
2. 1 shredded Turnip (Sengkuang)
3. 1 sliced Onion
4. 2 Eggs (beaten with 1/3 teaspoon of salt)
5. Corn Kernel
6. 3 teaspoon brown sugar
7. 1 teaspoon sesame oil
8. soy sauce / fish sauce
9. 1/2 cup of water
10. 1 clove of chopped garlic
11. 2 tablespoon of cooking oil
12. 3 tablespoon of dry shrimp
13. crushed peanut
14. Fresh lettuce (i use butter head lettuce)
15. Rice paper / popiah skin
Heat the pan add oil then add in the chopped garlic, fry until golden brown add in the shredded carrot, turnip and the sliced Onion.
fry the ingredient until the texture soften, add the 1 tablespoon of soy sauce or fish sauce, sesame oil and 3 teaspoon of brown sugar, then add 1/2 cup of water in. Let it boil in high heat ( do some tasting if that's the taste that you like, add whatever you think is lack of necessarily).
While waiting for the filling to boil, heat up another wok / pan and heat the oil, then add in the dry shrimp and fry until golden brown (crispy) then transfer it to the main ingredient.
Stir the fried dry shrimp and the ingredient well and do another tasting, if the taste is alright, then it is done.
Wrapping
Soften the rice paper as per the instruction in the packaging.
Place it on a place lay flat, place the lettuce on top, then scope in 2 to 3 tablespoon of filling then sprinkle with a pinch of crushed peanut and some thinly sliced egg ommelette.(as in the picture)
then fold the wrapper on the filling, then both side, then roll over the whole filling.
I call this recipe Soul Recipe Copyright's Spring Roll
Ingredients:
1. 2 shredded Carrots2. 1 shredded Turnip (Sengkuang)
3. 1 sliced Onion
4. 2 Eggs (beaten with 1/3 teaspoon of salt)
5. Corn Kernel
6. 3 teaspoon brown sugar
7. 1 teaspoon sesame oil
8. soy sauce / fish sauce
9. 1/2 cup of water
10. 1 clove of chopped garlic
11. 2 tablespoon of cooking oil
12. 3 tablespoon of dry shrimp
13. crushed peanut
14. Fresh lettuce (i use butter head lettuce)
15. Rice paper / popiah skin
Heat the pan add oil then add in the chopped garlic, fry until golden brown add in the shredded carrot, turnip and the sliced Onion.
fry the ingredient until the texture soften, add the 1 tablespoon of soy sauce or fish sauce, sesame oil and 3 teaspoon of brown sugar, then add 1/2 cup of water in. Let it boil in high heat ( do some tasting if that's the taste that you like, add whatever you think is lack of necessarily).While waiting for the filling to boil, heat up another wok / pan and heat the oil, then add in the dry shrimp and fry until golden brown (crispy) then transfer it to the main ingredient.
Stir the fried dry shrimp and the ingredient well and do another tasting, if the taste is alright, then it is done.
Wrapping
Soften the rice paper as per the instruction in the packaging.
Place it on a place lay flat, place the lettuce on top, then scope in 2 to 3 tablespoon of filling then sprinkle with a pinch of crushed peanut and some thinly sliced egg ommelette.(as in the picture)then fold the wrapper on the filling, then both side, then roll over the whole filling.
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