Special Tri-Filling Spring Rolls
Special Tri-Filling Spring Rolls wrapped with egg omelet, fish sticks, and stir fry jicama. Delicious served with sweet chili sauce and mustard.
Keyword : egg rolls, Special Tri-Filling Spring Rolls, spring rolls
Ingredients
- 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
Instructions
- Lightly beat eggs with salt and pepper in a bowl.
- 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.
- 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.
- Cut the 4 omelets into halves.
- 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.
- Fold the pointed end over the filling. Then fold in both the right and left sides of the wrapper.
- 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.
- 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.
- Serve immediately with sweet chili sauce and mustard.
Tried this recipe?Mention @RotiNRice or tag #RotiNRice