Surinamese Home Cooking - Spring Rolls // Samantha Pollack

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: phyllo dough

Rice paper is gluten-free, while phyllo is often more affordable.

cooked chicken

🥗Healthier: tofu

💰Cheaper: shredded cabbage

Tofu provides a plant-based option, while cabbage is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, and vegetable oil is usually less expensive.

Cut the long beans, cabbage, onion, and tomato into small pieces.

Fry the onions in a little oil until golden brown.

Add the tomato and cook until soft and mushy.

Add the cooked shredded chicken and fry for a few minutes.

Add the bean sprouts, long beans, and cabbage to the mixture.

Add Maggie cubes, white pepper, and Ainomoto to enhance the taste.

Cook the vegetables until done and taste to adjust seasoning.

Slide the vegetables to one side to let them drain and cool before wrapping.

Use two spring roll wraps for larger spring rolls, or one for smaller ones.

Place the wrap at an angle towards you and add two full tablespoons of filling.

Wrap one side over the filling and push back to create a tight roll.

Fold the flaps together and continue wrapping.

Use water to seal the edges of the spring rolls.

Fry the spring rolls in hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens