Makes 18 spring rolls
1 Jicama (turnip) - peeled and julienned finely
3 carrots - peel and julienned finely
some black fungus - soaked and cut into thin strips
6 shallots - sliced
2 tbsp of dried prawns- soaked in rice wine and drained
3 spring onions - slice thinly
3 cloves of garlic - chopped finely
some cornstarch solution - for sealing
some spring roll wrappers (pack of 25 pcs qty)
2 tbsp of oyster sauce
3 tbsp of soy sauce
1/2 tsp of sugar
1/4 tsp of chicken powder
Salt & pepper to taste
- Thaw the frozen spring roll wrappers. (half hour before using)
- Heat up the wok with 1 tbsp of oil. Add in dried prawns and stir fry until fragrant. Remove from wok and set aside for later use.
- With the remaining oil, fry the shallots and garlic until fragrant.
- Add in black fungus, carrots and jicama. Stir fry for a few minutes.
- Add in all the seasonings and 1/2 cup of water. Continue cooking for another few minutes.(when the fillings are cooked and the jicama is crunchy to the taste).
- Check seasonings and lastly add in spring onions. Set aside to cool.
- Peel off a piece of wrapper and place it on a flat surface. Place 2 tbsp of cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some cornstarch solution to seal. Heat up some oil in a frying pan and deep fry the spring rolls until golden brown. Drain the oil and serve with some sweet chilli sauce.