This Chinese New Year goodies is not something new, I remembered that I have helped my families before when I was a kid..
It is an easy job but laborious.. What make your cookies stand out as compared to other households will be the neatness of the cookies that you have prepared with love. As I have rather large fingers, I do have difficulty in wrapping these mini rolls.. Pardon me for the fat and rather ugly wrapped rolls. For those who slimmer fingers, it should be much better.
I do not know who started to blend this Chinese style of pastry with the Malay style of condiments. What I can conclude is that it is definitely a good fusion. The slightly salty, aromatic and spicy shrimp floss was wrapped by the Chinese spring roll skin. After deep frying, the skin will become very crispy..It definitely provide an alternative to the house guest in a tray of sweet buttery cookies.
As contrast to other recipes in the internet, this recipe uses oven bake. It is fast and you do not need to deal with the messiness in the kitchen resulting from oil deep frying. Taste wise will not be compromised much though definitely oil fried items will be tastier than oven baked or air fried.
As for the sambal udang kering, you can refer to the post here: Sambal Udang Kering–Dry Shrimps Spiced Condiments (辣椒虾米松）
WHAT IS REQUIRED
Servings : About 4o mini spring rolls.
500 grams of sambal udang kering or shrimp floss (recipe in the link)
10 sheets of spring roll pastry (125mm x 125mm)
1 tablespoon of plain flour mixed with 1 tablespoon of water (flour paste)
STEPS OF PREPARATION
Pre-heat the oven to 160 degree Celsius . You are advise to pre-heat towards the end of the wrapping as these wrapping can be rather time consuming.
Cut each sheet of spring roll pastry into 4 equal squares. Line up as in the picture.. Spread the flour paste on the edges of the square. Put a small quantity of shrimp floss on the centre, fold both sides inwards and followed by the sides nearer to you. Roll up quickly..Ensure that the edges stick to the pastry. Otherwise, use more flour paste to seal places that start to loosen. For best result, do not have too much shrimp floss as it will make the rolls hard.
Bake in the pre-heated oven of 160 degree Celsius for about 10-15 minutes or until your desired colour tone. I prefer my rolls to be whiter and therefore I have effectively baked for about 12 minutes only. Seal in an air tight container when completely cool. (Note: You can also deep fry the rolls using medium heat until golden brown. )
Oven baked version is very much healthier. In addition, as the recipe for the shrimp floss uses very limited amount of oil, the snack is not as oily as what is commercially sold. Do give it a try and let me know whether or not this suit your taste buds.
For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at firstname.lastname@example.org and separate arrangement can be made.
Hope you like the post today. Cheers and have a nice day.
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