Egg rolls with a simple long bean and prawn filling. Subtly flavoured, I had these for the first time at the home of a Surinamese friend. Great for a snack or meal.
Serves: 8
- Ingredients:
- Plain flour/ Maida – 1 cup
- Cornflour – ¾ cup
- Water – 3-4 cups
- Eggs – 2, lightly beaten
- Salt to taste
- Long yard beans/vaal/ long-podded cowpea – 2½ – 3 cups chopped fine
- Cabbage – ½ a medium one, grated
- Finely chopped raw prawns – 1 cup
- Onion – 1, chopped tiny
- Garlic flakes – 5, pounded to a paste
- Galangal – ½”, chopped fine
- Raw sugar – 1 teaspoon
- Pepper powder – 2 teaspoons
- Maggie cube – 1
- Salt to taste
- 1⁄3 cup of a paste of plain flour and water to stick the rolls.
Method:
- Make the batter for the egg roll by mixing together in a large bowl, plain flour, cornflour, water, lightly beaten eggs and salt. Whisk well.
- Heat a greased frying pan, pour in 1⁄3 cup into the hot greased pan and swirl around to make as thin a crêpe as you can. Remove onto a plate and finish the rest of the batter in the same way. Do not flip the crêpe over.
- For the filling:
- To a casserole on medium heat, add a tablespoon of oil followed by finely chopped long beans, grated cabbage, finely chopped raw prawns, onion, pounded garlic flakes, galangal, raw sugar, pepper powder, Maggie cube and salt.
- Toss around and cook until the prawns are done and the vegetables no longer let out any water. You should have a mixture that’s just moist but not wet.
- Follow the images below. Spread a third of a cup of the filling on a crêpe. Make tightly wrapped rolls using the plain flour paste to stick the edges together.
- Pan fry the rolls on all sides until golden brown using a little oil.
Note:
- Alternatives to:
- Chopped prawns – Green gram sprouts, boiled shredded chicken, cooked mushroom.
- Galangal – Ginger
- Onion – 4 Spring onions chopped fine.