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    Hainanese Spring Rolls

    Uploaded by

    Jasper Meou
    This recipe provides instructions for making Hainanese spring rolls with a filling of chicken, shrimp, crab meat, jicama, cabbage, carrots, and leeks. The spring rolls are wrapped in homemade wheat and tapioca starch wrappers. The filling is seasoned with oyster sauce, chicken stock powder, salt, and pepper. It is sautéed until dry and fragrant. The spring rolls are deep fried twice until lightly and then deeply golden. They are served with a dipping sauce of mustard, Worcestershire sauce, tamarind juice, lime juice, soy sauce, and sugar.

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    Attribution Non-Commercial (BY-NC)
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    Hainanese Spring Rolls

    Uploaded by

    Jasper Meou
    158 views3 pages
    This recipe provides instructions for making Hainanese spring rolls with a filling of chicken, shrimp, crab meat, jicama, cabbage, carrots, and leeks. The spring rolls are wrapped in homemade wheat and tapioca starch wrappers. The filling is seasoned with oyster sauce, chicken stock powder, salt, and pepper. It is sautéed until dry and fragrant. The spring rolls are deep fried twice until lightly and then deeply golden. They are served with a dipping sauce of mustard, Worcestershire sauce, tamarind juice, lime juice, soy sauce, and sugar.

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    This recipe provides instructions for making Hainanese spring rolls with a filling of chicken, shrimp, crab meat, jicama, cabbage, carrots, and leeks. The spring rolls are wrapped in homemade wheat and tapioca starch wrappers. The filling is seasoned with oyster sauce, chicken stock powder, salt, and pepper. It is sautéed until dry and fragrant. The spring rolls are deep fried twice until lightly and then deeply golden. They are served with a dipping sauce of mustard, Worcestershire sauce, tamarind juice, lime juice, soy sauce, and sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    158 views3 pages

    Hainanese Spring Rolls

    Uploaded by

    Jasper Meou
    This recipe provides instructions for making Hainanese spring rolls with a filling of chicken, shrimp, crab meat, jicama, cabbage, carrots, and leeks. The spring rolls are wrapped in homemade wheat and tapioca starch wrappers. The filling is seasoned with oyster sauce, chicken stock powder, salt, and pepper. It is sautéed until dry and fragrant. The spring rolls are deep fried twice until lightly and then deeply golden. They are served with a dipping sauce of mustard, Worcestershire sauce, tamarind juice, lime juice, soy sauce, and sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    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.

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