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Add the prawn, chicken breast, fish cake (or baso ikan), garlic, chili, sugar, salt, mushroom seasoning, egg, and tapioca flour into a food processor.

Blend all the ingredients until the mixture is smooth and well combined.

Lay out one sheet of spring roll pastry on a clean surface.

Place a small amount of the prepared filling mixture onto the pastry sheet, closer to one corner.

Fold the bottom corner of the pastry sheet upwards over the filling.

Fold in the side corners of the pastry towards the center.

Roll the spring roll tightly from the bottom upwards to form a log shape.

Brush the top edge of the pastry with egg white to seal it securely.

Repeat this process to assemble all the spring rolls until the filling is used up.

Heat cooking oil in a pan over medium-high heat. Ensure there is enough oil for deep frying.

Once the oil is hot, carefully place the assembled spring rolls into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

Fry the spring rolls until they turn a golden brown color and become crispy, turning occasionally for even cooking.

Using tongs or a slotted spoon, remove the fried spring rolls from the oil.

Place the fried spring rolls on a wire rack or a plate lined with paper towels to drain any excess oil.

Serve the Gorengan Sultan warm, optionally with your favorite dipping sauce.


Add the prawn, chicken breast, fish cake (or baso ikan), garlic, chili, sugar, salt, mushroom seasoning, egg, and tapioca flour into a food processor.

Blend all the ingredients until the mixture is smooth and well combined.

Lay out one sheet of spring roll pastry on a clean surface.

Place a small amount of the prepared filling mixture onto the pastry sheet, closer to one corner.

Fold the bottom corner of the pastry sheet upwards over the filling.

Fold in the side corners of the pastry towards the center.

Roll the spring roll tightly from the bottom upwards to form a log shape.

Brush the top edge of the pastry with egg white to seal it securely.

Repeat this process to assemble all the spring rolls until the filling is used up.

Heat cooking oil in a pan over medium-high heat. Ensure there is enough oil for deep frying.

Once the oil is hot, carefully place the assembled spring rolls into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

Fry the spring rolls until they turn a golden brown color and become crispy, turning occasionally for even cooking.

Using tongs or a slotted spoon, remove the fried spring rolls from the oil.

Place the fried spring rolls on a wire rack or a plate lined with paper towels to drain any excess oil.

Serve the Gorengan Sultan warm, optionally with your favorite dipping sauce.
