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Spicy Spring Roll Chips


Serving Suggestion: 4 – 6 servings

24 pcs                                      Spring roll skins, medium size
2 tbsp                                      Tapioca flour, mixed with 3 tbsp of water
1 litre                                      Cooking oil
1 tsp                                        Tamarind, mixed with ¼ cup of water
1 tsp                                        AJI-SHIO® Flavoured Pepper
6 tbsp                                     Sugar
2 tbsp                                     Sesame

Ingredient A: finely ground
2 pcs                                         Shallot
2 cloves                                  Garlic
18 sprigs                                Dried chili, boiled

1. Cut spring roll skin into two.
2. Roll spring roll skin along the long side dan seal the edge with tapioca flour.
3. Cut on the cross into approximately 2 cm long.
4. Heat up oil and fry the rolls until golden brown. Remove from pan, drain and set aside.
5. Heat up 1 tbsp of cooking oil, sauté ingredient (A) until soft. Put in tamarind juice and stir well.
6. Season with AJI-SHIO® Flavoured Pepper and sugar.
7. When the sauce boils, put in fried spring rolls dan stir thoroughly.
8. Sprinkle sesame on top and stir well.
9. Let it cool and ready to serve.

Tips: The chips can last long and remain crispy if stored in air-tight container.

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