Special Tri-Filling Spring Rolls wrapped with egg omelet, fish sticks, and stir fry jicama. Delicious served with sweet chili sauce and mustard.
I know this recipe has been long overdue but better late than never, right? There are three other recipes that were part of the 2018 Chinese New Year Feast comprising of twelve dishes in all which I hope to post soon. One recipe will be shared on Malaysian Chinese Kitchen soon. I also cooked another three dishes the next morning for our Chai Choy (vegetarian) breakfast. By the time I was done, I was pretty exhausted. There were also a lot of things happening simultaneously at that time.
2018 – An Eventful Year
Both of our sons were graduating from college/university in the spring of 2018. On top of that, we were putting up our house for sale to move to Colorado. As if that wasn’t enough, we had to pack for our vacation to Japan and Taiwan. Thankfully, the vacation turned out to be a blessing. It gave us a much needed break and we had a good time. Our house sold while we were on vacation and so we moved to Colorado soon after we returned home.
As such I was very, very distracted. Many of you probably already knew of the move because I made an announcement on Facebook, as well as in my Newsletter. You may also have read the few articles I wrote on Colorado while we were in transition. It was was a two stage move because we were building our own house. Thank God we are all happily settled into our new home now. Phew…even writing all that was hectic!
2019 – A New Year in Colorado
And so here we are in 2019 and already we are into our third month of the year! It is crazy how time flies! Getting back to work after all these months was not easy. I had writer’s block. As I sat here this morning with fresh snow on the ground outside, I willed myself to edit this Special Tri-Filling Spring Rolls video captured in Minnesota more than a year ago. Finally, I am going to be able to finish posting all the recipes for this Four Seasons Platter…yay!
Four Seasons Platter
Preparing this Four Seasons Platter was a rather ambitious project considering all that was happening in my life at that time. I remember wanting to do something extra special that year because my two sons were graduating from college and there were going to be lots of changes ahead for us as a family. Making this platter of goodies together with the seven other dishes was a lot of work. I took two days to cook everything but it was well worth the effort.
I felt accomplished. To me, it was a success because the family enjoyed it so much. Of course, I had to put the guys in a spot by asking them which item they liked best. They had a hard time deciding and in the end I don’t think I ever got an answer which is perfectly okay. The platter took center stage and even upstaged this Prosperity Toss Salad which I put a lot of effort into arranging. It was a huge platter of food for only four people, not forgetting the seven other dishes planned for the evening.
Special Tri-Filling Spring Rolls
The inspiration for this Special Tri-Filling Spring Rolls came from this eight-course dinner held for my parents’ big anniversary in 2012. For the filling, I used fish sticks, egg omelet, and Jiu Hu Char (Stir Fry Jicama with Cuttlefish I made for dinner that evening. It was quite a tasty combination. You can also use this Warm Jicama and Cabbage Salad or Fried Popiah (Spring Roll) filling if preferred.
I hope you will give these spring rolls a try. You can certainly use different kinds of filling as long as they are relatively dry and taste good together.
Tools Used in Making These Special Tri-Filling Spring Rolls
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Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
Winco Strainer with Double Fine Mesh, 8-Inch Diameter
Special Tri-Filling Spring Rolls wrapped with egg omelet, fish sticks, and stir fry jicama. Delicious served with sweet chili sauce and mustard.
- 2 large eggs
- Salt to taste
- Pepper to taste
- 4 tsp vegetable oil
- 8 spring roll wrappers
- 1 cup packed Jiu Hu Char (Stir Fry Jicama with Cuttlefish) (200g)
- 8 fish sticks
- Vegetable oil for deep frying
- Sweet chili sauce and mustard for serving
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Lightly beat eggs with salt and pepper in a bowl.
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Heat 1 teaspoon vegetable oil in a 8 inch non-stick fry pan on medium low heat. Pour in a quarter of the egg mixture and swirl it around to coat the bottom of the pan. Allow egg to cook and set. This should take about 1 minute.
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Flip the omelet over and let it cook for another 30 seconds. Slide cooked omelet out of the pan onto a plate. Do the same 3 more times for the remaining egg mixture.
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Cut the 4 omelets into halves.
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Place a sheet of spring roll wrapper on a clean work surface with one of the pointed ends towards you. Place 2 tablespoons of Jiu Hu Char on the wrapper. Roll half an egg omelet into a mini log and place beside the Jiu Hu Char. Then place a fish stick on the top of the Jiu Hu Char.
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Fold the pointed end over the filling. Then fold in both the right and left sides of the wrapper.
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Moisten the remaining edges of the wrapper with a little water. Roll and seal. Place spring rolls on a plate in a single layer. Repeat with remaining wrappers and filling.
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In a medium sized sauce pan, heat about 1 inch deep oil. Gently lower spring rolls into the oil and fry until golden brown. This will take about 2 to 3 minutes. Remove and drain on a metal strainer.
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Serve immediately with sweet chili sauce and mustard.
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