Armadale Spring Roll (Chicken Pox Spring Roll)

Armadale Spring Roll (Chicken Pox Spring Roll)

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The making of this spring roll was inspired by my daughter Celastra, to make use of the excess spicy coconut filling from my Hippopotamus Fritters. It is called Armadale Spring Roll in honour of my guests coming to my restaurant style Assam Laksa dinner that night.

Preparation 90 mins
Cooking 20 mins

Snack

Chicken Pox Spring Roll

Malaysian


Ingredients

Servings:  
100 g coconut (desiccated or grated)
50 g shallot(s)
6 g garlic clove(s)
5 g ginger
4 chilli peppers (dried)
25 g shrimps (dried)
5 g lemongrass stalk(s)
1⁄4 tsp turmeric powder
1 1⁄2 tbsp water
1 tbsp oil
1⁄2 tsp salt
1 tbsp sugar
2 cups oil

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Steps to Prepare

Armadale Spring Roll (Chicken Pox Spring Roll) Step 1

Step 1 of 10

    • 100 g coconut (desiccated or grated)

Cut frozen grated coconut into small cubes. Steam frozen grated coconut in a medium wok with lid over medium heat for 10min. I used frozen grated coconut, but desiccated or fresh grated coconut can also be used thus omitting this steaming step.

Armadale Spring Roll (Chicken Pox Spring Roll) Step 2

Step 2 of 10

Blend shallots, garlic, fresh ginger, dried red chillies, dried shrimps, lemongrass, turmeric with water until it makes a paste.

Armadale Spring Roll (Chicken Pox Spring Roll) Step 3

Step 3 of 10

    • 1 tbsp oil

Heat up cooking oil in a large saucepan over medium heat. Sauté the blended ingredients above until fragrant and change into darker colour.

Armadale Spring Roll (Chicken Pox Spring Roll) Step 4

Step 4 of 10

    • 1⁄2 tsp salt
    • 1 tbsp sugar

Add steamed grated coconut, salt, and sugar to taste. Stir for 5 to 10 minutes until the mixture is well mixed over medium heat. If it becomes too dry add some water.

Armadale Spring Roll (Chicken Pox Spring Roll) Step 5

Step 5 of 10

Remove from heat and transfer the filling to a bowl and leave it to cool.

Armadale Spring Roll (Chicken Pox Spring Roll) Step 6

Step 6 of 10

  1. For spring roll wrappers, I used “Shanghai Wonton Skin” (40 pieces of spring roll wrappers). The dimensions of each wrapper are 7.5cm x 8cm.
  2. Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you.
  3. Place 1tsp (2.3g) filling on the wrapper.
  4. Fold in both the right and left sides of the wrapper over the filling.
Armadale Spring Roll (Chicken Pox Spring Roll) Step 7

Step 7 of 10

  1. Then, fold the pointed end over the filling.
  2. Moisten the remaining edges of the wrapper with a little water. Roll and seal the wrapper.
  3. The dimensions of each spring roll are 5cm length x 1.5cm diameter.
Armadale Spring Roll (Chicken Pox Spring Roll) Step 8

Step 8 of 10

  1. Repeat with remaining wrappers and filling.
  2. For this recipe there will be excess spicy coconut filling. The excess filling can be made into 12 more spring rolls or eaten with bread or as side with rice. I am limited with 40 wrappers.
Armadale Spring Roll (Chicken Pox Spring Roll) Step 9

Step 9 of 10

    • 2 cup oil

In a large size saucepan, heat oil over medium heat. Test to see whether the oil is sufficiently hot enough by dipping the edge of a wooden flat spatula into the hot oil. If bubbles start to form at the edge of the wooden flat spatula, then the oil is sufficiently hot enough to fry the spring rolls.

Armadale Spring Roll (Chicken Pox Spring Roll) Step 10

Step 10 of 10

  1. Gently lower 20 spring rolls (1st batch) into the oil and fry for 11/2 to 2min per side until golden brown.
  2. Remove and place on a plate lined with paper towel.
  3. Repeat with the other 20 spring rolls (2nd batch).
  4. Serve immediately or cold. The outcome would be similar – crunchy! I left a few for 72hr (3 days) in the fridge, but when eaten cold directly from the fridge, they are still crunchy!

Published: December 11, 2019


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