Recipe : Seafood springrolls

Jan 18th, 2006

Fried springrolls are popular party food. I had shared a full recipe in my previous blog. Most probably, I will be making some for Chinese New Year too.

Ready made springrolls skin is readily available from supermarkets. Thaw (if they are from the freezer) and gently separate the individual pieces ONLY when you are ready to wrap the springrolls. Otherwise, they harden and you can’t roll the sheets anymore. To solve this problem, just take a clean, moist towel and wrap them for a while to soften.

Place the fillings at the corner of the sheet. Note that the fillings must be very dry, i.e. no sauce dripping. To dry the fillings after cooking, just leave them on a percolator/sieve for the sauce to drip away.

Roll up the springroll like the above. Usually, I do not need to seal the endings with any water or egg.

If your fillings are dry, then, you can safely leave the rolled springrolls for a while before deep-frying. Otherwise, they will turn soggy and messy.

So, the basic tips are to maintain the springrolls skin/sheets in its soft and pliable state by wrapping them with moist, clean towels and to make sure that the fillings are absolutely dry with very little moisture.

Other than that, it is almost a fool-proof dish which is elegant and a party favourite.

I will share the recipe for the seafood fillings later. (’cos I forget to upload the photos )

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7 Comments on “Recipe : Seafood springrolls”

#1 chengsim
on Jan 18th, 2006 at 2:06 pm

yum!
i love springrolls.
i love the shot u took too.
looks perfectly strategic.

maybe shld try to make them some time =)
#2 foodcrazee
on Jan 18th, 2006 at 9:57 pm

what a pic…u r turning professional Lilian ?

Tried making ur own popiah skin ?
#3 Administrator
on Jan 19th, 2006 at 2:16 pm

foodcrazee - I am a keen learner. I have loads of food magazines and recipe books so I steal the idea. With trial and error, I learnt that taking photos of food is about angles, simplicity and the less, the better.

chengsim - Tks!
#4 Papi
on Jan 19th, 2006 at 3:05 pm

ahh…..popiah goreng….*slurrppp*

the main problem I faced was I became greedy with the fillings. Then when goreng time, the popiah leaked.
#5 soohk
on Jan 22nd, 2006 at 5:16 pm

I love springroll..Last time during weekends I will buy it for my evening snack….The crispy part is the one that hooked me….
#6 boo_licious
on Jan 24th, 2006 at 5:40 pm

Great pixs Lilian and those rolls look yummy.
#7 Spring rolls and the Olympics | Best recipes, foods and travel
on Aug 9th, 2008 at 9:41 pm

[...] the fillings are cooled, wrap the spring rolls and deep fry. You can see how to wrap spring rolls from my previous [...]