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Do you brush with some water before sealing? Don't put too much filling too. You may refer recipe for detailed steps (Step 3 showing how to wrap the spring rolls): mykitchen101en.com/crispy-sambal-dried-shrimp-spring-rolls/
You need to fry it over medium-low heat, fry for about 6 minutes, so that the inner part is completely cook through. Details and recipe at: mykitchen101en.com/crispy-sambal-dried-shrimp-spring-rolls/
Put in airtight container for storage, I usually don't keep fried stuffs for too long, usually serve within 2 weeks. When I consume half of the portion, I will transfer to the remaining to a smaller container so that there will not be too much air in the container.
Use lower heat, for it to cook through, you need to let it fried in hot oil for 6 minutes, otherwise the inner part popiah skin will still be white, not browning, and thus becomes soft.
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Please refer to the recipe page for details, recipe and reminders:
mykitchen101en.com/crispy-sambal-dried-shrimp-spring-rolls/
If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel.
Follow us on Facebook for more awesome video recipes:
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I needed this. Thanks!!!!
Nice
I tried doing again to make sure the skin is not dry but still open up. Can help me know what’s other possible reason? Thanks.
Do you brush with some water before sealing? Don't put too much filling too. You may refer recipe for detailed steps (Step 3 showing how to wrap the spring rolls): mykitchen101en.com/crispy-sambal-dried-shrimp-spring-rolls/
@@MyKitchen101en yes, I did brush with water. Will too much water also cause it to open up?
I think no. Are you using popiah skin or other? I usually bought KG pastry or Spring Homes brand popiah skin, both work well.
@@MyKitchen101en I use Spring Home
Is the way you wrap the spring roll correct? It should be wrapped diagonally.
How to make it crispy even when it has cooler down?
You need to fry it over medium-low heat, fry for about 6 minutes, so that the inner part is completely cook through. Details and recipe at: mykitchen101en.com/crispy-sambal-dried-shrimp-spring-rolls/
@@MyKitchen101en thanks. How long will it stay crispy?
Put in airtight container for storage, I usually don't keep fried stuffs for too long, usually serve within 2 weeks. When I consume half of the portion, I will transfer to the remaining to a smaller container so that there will not be too much air in the container.
@@MyKitchen101en I tried to fry 3 minutes and they are already quite burnt so I didn’t fry for 6 minutes.
Use lower heat, for it to cook through, you need to let it fried in hot oil for 6 minutes, otherwise the inner part popiah skin will still be white, not browning, and thus becomes soft.
May I ask if this prawn roll is similar to the one shown in the link below?
🔗 j.mp/2RNY1AA
I haven't tried the one shown in your photo, but should be similar.