• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Description

Golden brown and crunchy spring rolls, dipped in tangy home-made chilli sauce. A family’s favourite even when it was not Hari Raya.

The recipe was first published on TheStar. Read the full article at https://www.thestar.com.my/food/food-news/2020/04/18/crispy-family-favourite

Recipe Ingredient

  • 1 jicama (330g), shredded
  • 3 carrots (150gm), shredded
  • 4 bulbs shallots, finely sliced
  • 4 bulbs shallots, finely sliced
  • 1 teaspoon white pepper
  • 1 teaspoon salt to taste
  • 3 sprigs fresh coriander
  • 1 egg white
  • 3 cups cooking oil
  • Spicy dip:
  • 5 red chillies, chopped
  • 5 cloves garlic
  • 3 bulbs shallots
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt to taste
  • 1 teaspoon sugar


  1. Saute jicama, carrots, shallots & garlic over medium heat for about 10 minutes or until soft and caramelised.
  2. Add pepper. Add chopped coriander. Mix until well combined and fragrant.
  3. Let it cool. This can be kept overnight in the fridge.
  4. To assemble spring rolls:
  5. Place one sheet of the spring roll skin on a flat surface. Put about one tablespoon of filling on one end, and fold into a roll tightly, but do not rip the skin.
  6. Dip finger in egg white and smear on the skin to seal the roll to avoid spillage during frying.
  7. Heat oil on medium to high heat. Fry spring rolls until golden brown. Serve hot.
  8. Spicy dip:
  9. Blend all the ingredients until smooth and serve with spring rolls.

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