Gorengan (RICH PEOPLE Spring Roll)
Gorengan (RICH PEOPLE Spring Roll)
Ingredients
For the Filling
- 150-200 grams shrimp, peeled, deveined, and diced into small pieces
- 150-200 grams fish paste / fish cake, finely minced or processed into a paste
- 1 carrot, medium, julienned (approximately 1/2 cup)
- 1/2 cup mushroom, sliced
- 1/2 cup water chestnut, sliced
- 2-3 stalks green onion, finely chopped (approximately 2 tablespoons)
- 1 tablespoon coriander, finely chopped
- 1 egg yolk, from a medium-sized egg
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon white pepper, to taste
- 1 teaspoon sugar, to taste
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon tapioca starch
- 1 teaspoon chicken powder, or other seasoning powder
- 2-3 cloves garlic, minced
- 1 inch ginger, small piece, minced
For Assembly & Frying
- 1 package spring roll wrappers, standard size
- 1 whole egg, beaten, for egg wash
- as needed cooking oil, for deep frying
For Serving
- as needed sweet chili sauce, to taste
Instructions
- 1
In a large mixing bowl, combine all the filling ingredients: diced shrimp, fish paste/fish cake, julienned carrot, sliced mushrooms, sliced water chestnuts, chopped green onion, chopped coriander, egg yolk, salt, white pepper, sugar, sesame oil, oyster sauce, tapioca starch, chicken powder, minced garlic, and minced ginger.
⏱️ 15 min - 2
Mix thoroughly using a spoon initially, then use your hands to ensure all ingredients are well combined and evenly distributed. The mixture should be cohesive.
⏱️ 10 min
- 3
Lay out one spring roll wrapper on a clean surface with a corner pointing towards you.
⏱️ 1 min
- 4
Place a spoonful of the prepared filling mixture near the corner closest to you. The amount should be enough to form a medium-sized roll without overfilling.
⏱️ 1 min
- 5
Fold the bottom corner of the wrapper tightly over the filling.
⏱️ 1 min
- 6
Fold in the left and right side corners towards the center, creating an envelope shape.
⏱️ 1 min
- 7
Continue to roll the spring roll tightly upwards from the bottom, enclosing the filling.
⏱️ 1 min
- 8
Towards the end, moisten the top edge of the wrapper with the beaten whole egg (egg wash) to seal the roll securely. Repeat this process for the remaining filling and wrappers.
⏱️ 15 min
- 9
Heat a generous amount of cooking oil in a deep pan or wok over medium-high heat. The oil should be hot enough for deep frying.
⏱️ 5 min
- 10
Carefully place the assembled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 5 min
- 11
Fry for several minutes, turning occasionally, until the spring rolls are golden brown and crispy on all sides.
⏱️ 5 min
- 12
Once fried, remove the golden-brown spring rolls from the oil using tongs or a slotted spoon.
⏱️ 1 min
- 13
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 14
Serve the hot Gorengan immediately with sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gorengan (RICH PEOPLE Spring Roll)
For the Filling
- 150-200 grams shrimp, peeled, deveined, and diced into small pieces
- 150-200 grams fish paste / fish cake, finely minced or processed into a paste
- 1 carrot, medium, julienned (approximately 1/2 cup)
- 1/2 cup mushroom, sliced
- 1/2 cup water chestnut, sliced
- 2-3 stalks green onion, finely chopped (approximately 2 tablespoons)
- 1 tablespoon coriander, finely chopped
- 1 egg yolk, from a medium-sized egg
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon white pepper, to taste
- 1 teaspoon sugar, to taste
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon tapioca starch
- 1 teaspoon chicken powder, or other seasoning powder
- 2-3 cloves garlic, minced
- 1 inch ginger, small piece, minced
For Assembly & Frying
- 1 package spring roll wrappers, standard size
- 1 whole egg, beaten, for egg wash
- as needed cooking oil, for deep frying
For Serving
- as needed sweet chili sauce, to taste
Instructions
- 1
In a large mixing bowl, combine all the filling ingredients: diced shrimp, fish paste/fish cake, julienned carrot, sliced mushrooms, sliced water chestnuts, chopped green onion, chopped coriander, egg yolk, salt, white pepper, sugar, sesame oil, oyster sauce, tapioca starch, chicken powder, minced garlic, and minced ginger.
⏱️ 15 min - 2
Mix thoroughly using a spoon initially, then use your hands to ensure all ingredients are well combined and evenly distributed. The mixture should be cohesive.
⏱️ 10 min - 3
Lay out one spring roll wrapper on a clean surface with a corner pointing towards you.
⏱️ 1 min - 4
Place a spoonful of the prepared filling mixture near the corner closest to you. The amount should be enough to form a medium-sized roll without overfilling.
⏱️ 1 min - 5
Fold the bottom corner of the wrapper tightly over the filling.
⏱️ 1 min - 6
Fold in the left and right side corners towards the center, creating an envelope shape.
⏱️ 1 min - 7
Continue to roll the spring roll tightly upwards from the bottom, enclosing the filling.
⏱️ 1 min - 8
Towards the end, moisten the top edge of the wrapper with the beaten whole egg (egg wash) to seal the roll securely. Repeat this process for the remaining filling and wrappers.
⏱️ 15 min - 9
Heat a generous amount of cooking oil in a deep pan or wok over medium-high heat. The oil should be hot enough for deep frying.
⏱️ 5 min - 10
Carefully place the assembled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 5 min - 11
Fry for several minutes, turning occasionally, until the spring rolls are golden brown and crispy on all sides.
⏱️ 5 min - 12
Once fried, remove the golden-brown spring rolls from the oil using tongs or a slotted spoon.
⏱️ 1 min - 13
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 14
Serve the hot Gorengan immediately with sweet chili sauce for dipping.
⏱️ 1 min