Time flies, Christmas is over and 2008 has only 3 more days left. The Chinese New Year is creeping on us fast next year, it will be January, 26th, so less than 30 days to prepare all the goodies. These snacks are so mini and tedious to prepare that thank goodness, the CNY is only once a year. This is a buddy project, so gather all your buddies and have a good time with them while making them.
Ingredients:
500g chicken/pork floss/sambal hae bee/sambal lengkong/serunding
Ingredients:
500g chicken/pork floss/sambal hae bee/sambal lengkong/serunding
1 packet large spring roll skin, cut into 9 equal squares
1 egg, lightly beaten for sealing
Oil for deep frying
Method:
Cut one spring roll skin into 9 equal squares.
Place some floss on to each square, enclose and wrap like spring roll.
Heat oil in a wok; fry rolls till golden brown.
Remove from oil onto baking rack which has kitchen towel at the bottom to catch excess oil.
Put fried rolls in to bake at a preheated oven 350f for 5 or 10 minutes, so that the rolls are thoroughly cooked through and excess oil will be removed.
Let cool completely and store in air tight container.
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10 comments:
Hi Lily!
Wonderful job! A recipe just at the right time... If I make it now, how long can this little popiah last? Can it last thru the Chinese New Year?
This is one of my favourite snacks for CNY. But I find it fiddly to roll so tiny and tight. Happy new year!
jasan
as any fried food, it is best eaten while it is freshly fried but it will keep for 2 weeks.
Lily,
This is my fave too... anytime of the year :-) But to make this many rolls requires a labour of love which I am lacking :-b
Hope your Xmas was merry and I wish you a Happy and Prosperous New Year! Keep up your great work with the blog!
Cheers!
Hi Lily!
In Malaysia,that mini roll called mini popia.It taste so nice.We often found this mini popia when Hari Raya.
Wow,today looks like many people aroun the world knowing malaysian recipes.
P/s : Lily,can we do some link exchange?
url : http://kitchen-aid-part.blogspot.com
anchor text : kitchen aid part
thanks.
kitchen aid part
your blog looked like an ad
hello lily, gong xi fa cai! can i know how to achieve the very crispy texture for the skin? i heard need to bake first before frying. thanks
anonymous
i fry first then i bake them. this way, the rolls will be crispier and excess oil will ooze out
Hi Lily,
How long can I keep these mini rolls and the kok chai since they are home made w/o preservatives?
Trying to see how much lead time I hv to do it for CNY.
Thanx!
Cheers!
Jackie
tazyspin
these two can keep for a long period of time if you have fried them in clean new oil. The only downside it the oil being rancid making the pastry inedible.
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