The photo above is not the end product in this post, its the main filling for Chinese Spring Roll (春卷). Though it’s called Chinese Spring Roll, do a search online and you will find that there’s lots of version of this well-received snacks. Some use glass noodles, some use meat. The version I know uses yam bean, carrot, dried Chinese mushroom, black fungus and dried shrimp. This is the common stuffs inside a spring roll if you happen to buy from stalls.
The older generations always say that one cannot have any seafood after operation, I was told for 100 days, but I believe each family have their own no-seafood-period. I managed to negotiate with my mum to down it to 2months. As it’s still within that 2months period, I prepared my Chinese Spring Roll without any dried shrimps, hence, like a vegetarian version. At first I was very worry about the taste because dried shrimps is one of the most important dried products in Chinese cooking.
Can you differentiate between deep-fried and air-fried? (top is air-fried)
Forgive me for there’s no actual measurements as I didn’t follow any recipe and just made this by look and taste.
What you need
Yam bean, shredded
Carrot, shredded (use half the amount of yam bean)
Dried Chinese Mushroom, soaked and shredded
Dried black fungus, soaked and shredded
Spring Roll skin (i use small-sized spring roll skin)
Chinese cooking wine
‘Glue’ to seal the spring roll
1tbsp potato flour/ corn flour + 1/2 tbsp water
1. Stir-fry dried Chinese mushroom till fragrant and add in yam bean, carrot and black fungus.
2. Season with soy sauce, sesame oil, white pepper and Chinese cooking wine to taste.
3. Stir-fry till cooked and slightly soft yet crunchy.
4. Cool to room temperature and wrap with spring roll skin.
5. Deep-fry till golden brown, OR brush spring roll with a little oil and air-fry 160degree C for 10mins, turn, another 10mins.Though the seasoning are very simply, the filling turned out to be very tasty! Personally, it tasted better than those I bought outside. *basis* But it’s really tasty!
And between the deep-fried and air-fried version, I’m all for the air-fried spring rolls. For one, only brush of oil required for air-fried spring rolls and and came out crispy! Serious. And taste-wise, it’s not as oily as deep-fried spring rolls so you can eat more without the guilt. Look-wise, the deep-fried ones will look better (golden brown) but this is easily compromised by the amount of oil use.
A good snack for gathering.
Wonders of homemade