After making the "Seaweed Crackers," I had a couple of spring rolls left, so I decided to make something instead of freezing them. Did you know we can make many dishes with spring rolls, such as mini popiah, vegetable spring rolls, and steamed spring rolls?
I was introduced these crackers by my aunt in Malacca. She gaves me a bottle of these crackers. I started nibbling on these while watching TV at home and in no time, they were gone! They were so addictive that I called my aunt in Malacca to share with me this recipe. Surprisingly it was really easy! This is what you will need to make this delicious little snack.
Ingredients:
1 packet of spring rolls (square or rectangle)
1 egg white or 1 tsp cornflour ~ for sealing
Oil for frying
Sugar for coating
Directions:
- Roll a spring roll like Swiss style with the help of a chopstick.
- Seal the edge with some egg white or cornflour.
- Cut up into desired size & deep fry till golden brown (Note: Best result, let it dry for couple of hours then fried them to get the crispiness)
- Drained on the absorbent paper towel to absorb any excess oil.
- Toss them into a bowl of sugar so that they are all coated with sugar. Store them in an air-tight container when cooled.
No comments:
Post a Comment