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Malaysian Recipe : Vegetarian Spring Rolls

This is a vegetarian recipe


A, Seasoning:

  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp black soy sauce
  • 5 dried Chinese mushrooms
  • 1 kg yam bean (bangkuang)
  • 1 carrot, approx. 4 oz
  • 10 sweet soy bean strips
  • 6 tbsp peanut oil
  • 1 tsp shredded ginger
  • 1 tbsp preserved salted soy bean, pounded
  • Oil for deep frying
  • 1 tbsp tapioca flour blended in 3 tbsp water for thickening
  • 1 small packet spring roll wrappers (50 pieces)


  1. Soak mushrooms on 8 fl oz. water. Remove stalks and cut caps into thin slices. Reserve water for cooking.
  2. Grate yam bean using a coarse scraper. Rinse under cold water in a colander. Drain well. Using same scraper, grate carrot. Do not wash. Use scissors to cut the sweet soy bean strips into thin strips.
  3. heat 6 tbsp peanut oil. Fry sweet bean strips till they blister and are slightly browned. Remove to a dish.
  4. Reheat oil in pan. Sauté 1 tsp ginger till light brown, adding preserved soy bean sauce to fry for a short while. Add A (seasoning) and ½ of the water reserved. Stir till mixture boils, then put in the grated yam beans and sweet soy bean curd strips. Cook for 10 minutes then add remaining water.
  5. Put in carrots. Stir mixture and continue cooking till moist. Pour in thickening and stir well. Remove to a large plate to cool completely before making spring rolls.

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Last Modified: 11/27/11.