• Prep Time: 40 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 20

Fried Spring Rolls Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 piece bean curd, diced into tiny pieces
  • 1 1/2 tablespoons oil
  • 2 cloves garlic, minced
  • 6 shrimp, shelled, deveined, and chopped into small pieces
  • 1 jicama (1 1/5 lbs), finely shredded
  • 1 carrot, finely shredded
  • 6 long beans, chopped
  • Salt to taste
  • Sugar to taste
  • 3 dashes ground white pepper
  • 1 pack of frozen Popiah wrappers (need 25-30 fresh Popiah skin)
  • Oil, for deep frying
  • Sealing Paste:
  • 2 tablespoon cornstarch
  • 5 tablespoons water


Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and stir fry the garlic until aromatic. Add shrimp, julienned jicama, carrot and long beans. Season with salt, sugar, pepper, and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

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