Spring Roll Crisp

Spring Roll Crisp


22 pieces 8 ½” x 8 ½” spring roll skin

1 egg

1 butter (at room temperature)

Adequate cooking oil for deep-frying


Adequate icing sugar

Preparation Instructions:

  1. In a bowl, add in the egg and butter. Mix well.
  2. Lay a piece of spring roll skin on a working surface.
  3. Use a pastry brush, apply a thin layer of the egg mixture on one side of the surface.
  4. Roll it up tightly and set aside. Repeat for the remaining ingredients.
  5. Use a kitchen scissor to cut the coated spring roll diagonally into bite size pieces.
  6. Heat up a wok on medium heat with adequate cooking oil for deep-frying.
  7. Deep-fry the spring roll crisp in batches until crispy and golden brown.
  8. Dish out and drain on paper towel.
  9. Transfer the drain spring roll crisp onto a baking tray lined with paper towel.
  10. Bake in pre-heated oven at 150 degree C for 5 minutes and lower the heat to 120 degree C for another 5 minutes. This will help to drain off the remaining oil.
  11. Remove, leave to cool completely.
  12. Transfer the require amount into a dessert bowl, use a strainer, sprinkle some icing sugar on top and serve immediately.
  13. Keep the remaining spring roll crisp in an air-tight container for future use.

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