Appetizers
Goong Gra Buang
Step1: Goong Gra Buang
(Crispy spring rolls stuff with prawn and pork)
Ingredients: | |
---|---|
Shrimp Head-on | 250 g |
Minced pork | 90 g |
Green onion, chopped | 4 |
Egg, separate egg yolk and egg white | 1 |
Little Chef Frozen Spring Roll Pastry, defrosted | 1 pack |
Salt | 1 tsp |
Pepper | 1 tsp |
Oil | 1 cup |
Directions:
- 1. In a bowl, mix minced shrimps, pork, egg yolk, salt, and pepper together until thick. Then, add green onion. Mix well.
- 2. Take one spring roll sheet, spread mixture above evenly in the middle of the sheet. Try not to make the stuffing too thick. Leave 1½ – 2 inches around the edge.
- 3. Paint a little egg white along the edge of the sheet. Then, cover on top with another spring roll sheet. Press lightly to ensure the two sheet stick together.
- 4. Heat up the oil in wok, fry one spring roll at a time, use medium to low heat until it turns gold. Remove and place on the oil absorbing paper. Cut spring roll into 4 portions when serve.
Step 2: Dipping Sauce
🕒 Time Saving Option!
Aroy-D Sweetened Chili Sauce for Spring Roll
Ingredients: | |
---|---|
Sugar | ½ cup |
Water | 1 cup |
Vinegar | ¼ cup |
Plum sauce | to taste |
Chilli garlic sauce | to taste |
Grounded peanuts | (optional) |
Directions:
- 1. Pound spices ingredients into a fine paste.
- 2. Place peanuts and water in a saucepan and bring to a boil over low heat. Simmer until mixture becomes thick. Stir constantly for about ½ hour. Set aside.
- 3. Heat cooking oil in a wok and fry pounded spices until fragrant and oil separates.
- 4. Add paste to the peanuts, and then add salt, sugar and tamarind water.
- 5. Boil sauce over a low heat for 5-7 minutes until sugar is dissolved. Stir often.
- 6. Transfer to a bowl and leave to cool.
- 7. Serve separately with crispy spring rolls.

