A quick and easy family favorite.
1 ½ baby yam, thin Julienne strips
200 g cabbage, shredded
50 g Chinese mushroom,
300 g carrot, Julienne strips
25 g rice vermicelli
250 g mongo sprout
10 bean curd strips
5 cups cooking oil
1 tbsp preserved soya bean sauce
1 tbsp sugar
1 cup water
1 pkt wrapper
1 tbsp flour mix with 3 tbsp water for sealing
Pare skin of yam sliced into thin Julienne strips. Wash and drain. Slant beans into 1 cm. strips and shred cabbage. Wash and drain. Soak mushroom in water for 5 min. Remove into stem and sliced thinly.
Pare skin and cut carrot into Julienne strips. Soak rice vermicelli in water for 10 min. Rinse and drain. Use a pair of scissors to cut sweet bean curd strips into
Heat pan; add 3 tablespoons oil over medium flame. Add in pounded soya bean sauce and sugar. Fry for 1 min. Add in turnips, beans, cabbage, mushroom, carrot, rice vermicelli, and bean curd strips. Stir and mix well. Stir in ½ cup water and simmer until soft. Remove to a large plate to cool completely before making into rolls.
Place wrapper on a plate, scoop 2 tbsp of filling in a row on lower end of wrapper. Fold wrapper over filling. Seal the open ends with flour mixture. Repeat with remaining fillings. Heat balance of oil in wok. Deep fry 2-3 rolls at a time turning frequently until rolls are light brown. Remove rolls to rack and drain excess oil.