Fried Spring Rolls 炸春卷
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Chinese
Serves: 3
  • 20 pcs of 5-inch size popiah (spring roll) skin (or 40 pcs if you intend to wrap double layer)
  • 2 tbsp cooking oil, and more for deep frying
  • 2 tbsp minced garlic
  • 700g yam bean (bang kuang), shredded
  • 100g carrots, shredded
  • 7-8 pcs shitake mushroom, diced

For the Seasoning:
  • 1 tsp salt
  • 1 tsp chicken powder
  • ½ tsp pepper
  • 1 tsp sesame oil

  • 2 tsp corn flour mixed with 2 tbsp of water

For Sealing the Spring Roll Skin:
  • 1 tsp corn flour with a few drops of water to mix into a sticky solution, like "glue"
  1. Heat up 2 tbsp of cooking oil and add the minced garlic. Saute till fragrant.
  2. Add the shredded yam bean, carrots and diced mushrooms. Stir fried till they start to softened.
  3. Add in all the seasoning ingredients. Continue to stir fry till all the vegetables are softened. Taste and adjust accordingly with salt and pepper.
  4. Add in the corn flour solution and continue to stir till all are fairly dry.
  5. Dish on a wide tray and allow to cool before wrapping.
  6. Lay the spring roll skin with one edge pointing towards you. Apply some sealing mixture on the 4 corners. Wrap in 1½ tbsp of filling from the previous step by folding in the 2 sides. Fold the corner facing you upwards and roll into a spring roll.
  7. Heat up some cooking oil for deep drying the spring rolls till golden brown.
  8. Drain the excess oil on paper towels before serving hot with chilli sauce of sweet sauce.
For extra crunchiness, wrap the filling in double layer of spring roll skin or use a larger size one to ensure the filling is almost non visible when viewed through the skin.
Recipe by Eat What Tonight at