Spicy Spring Roll Chips
6 servings
Spicy Spring Rolls Chips are often the spotlight during festivals because its spicy, sweet and crispy taste which are the speciality of this recipe.
| 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 |
- Cut spring roll skin into two.
- Roll spring roll skin along the long side dan seal the edge with tapioca flour.
- Cut on the cross into approximately 2 cm long.
- Heat up oil and fry the rolls until golden brown. Remove from pan, drain and set aside.
- Heat up 1 tbsp of cooking oil, sauté ingredient (A) until soft. Put in tamarind juice and stir well.
- Season with AJI-SHIO® Flavoured Pepper and sugar.
- When the sauce boils, put in fried spring rolls dan stir thoroughly.
- Sprinkle sesame on top and stir well.
- Let it cool and ready to serve.
The chips can last long and remain crispy if stored in air-tight container.
AJI-SHIO® Flavoured Pepper Recipes
