Bila melihat resepi Vegetarian Spring Rolls dalam buku masakan The best Singapore Cooking oleh Mrs Leong Yee Soo, rasa teruja nak buat terutamanya bila sampai bahagian nak buat kulit popia, tapi akhirnya Amie gunakan kulit popia yang dah siap. Kepada sesiapa yang teringin nak cuba buat sendiri, bolehlah ikut resepinya di bawah ini nanti.
5 dried Chinese mushrooms
1 kg yambean (bangkuang - sengkuang)
1 carrot, approximately 115g (4 oz)
10 sweet soya bean strips
6 tablespoons peanut oil
1 teaspoon shredded ginger
1 tablespoon preserved salted soya bean, pounded
oil for deep frying
1 tablespoon tapioca flour blended in 3 tablespoon water for thickening
1 small packet spring rool wrappers (50 pieces)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black soya sauce
1. Soak mushrooms in 225 ml hot water. Remove stalks and cut caps into thin slices. Reserve water for cooking.
2. grate yambean using a coarse scraper. Rinse under cold water in a colander. Drain well. Using same scraper, grate carrot. Do not wash. Use scissors to cut the sweet soya bean srips into thin strips.
3. Heat, 6 tablespoons peanut oil. Fry sweet bean strips till they blister and are slightly browned. Remove to a dish.
4. Reheat oil in pan. Saute 1 teaspoon ginger till light brown, adding preserved soya bean sauce to fry for short while. Add seasoning and 1/2 of the water reserved. Stir till mixture boils, then put in the grated yambean and sweet soya bean curd strips. Cook for 10 minutes, then add remaining water.
5. Put in carrots. Stir mixture and continue cooking till moist. Pour in thickening and stir well. Remove to a large plate to cook completely before making spring rolls.
To prepare spring rolls.
2 tablespoons tapioca flour
2 tablespoon plain flour
1. Mix 2 tablespoon each of tapioca flour and plain flour with 6 tablespoons water in a cup.
2. Scoop 2 tablespoons of filling on the lower half of the wrapper. Fold over to cover filling, fold sides, and roll wrapper to make spring rool. Seal with flour mixture. Repeat with remaining ingredients.
3. Heat oil for deep frying in an aluminium wok. Put in spring rolls a few at a time and fry till light brown. Remove to a steel colander to drain before putting on absorbent paper for a while. Serve hot with sweet chilli sauce.
“I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple”.