~a collection of eclectic recipes and misadventures in the kitchen~
Tuesday, June 24, 2008
don't they look like little fat coin pouches? This picture was taken just before they went into the oven..
I remember my uncles' zi char stalls used to sell something like these...but they were usually deep fried...
So i m really delighted to learn from My Kitchen Snippets' that spring roll pastry can be baked in the oven to the same crispy effect!! (Think of all the calories and hassle u r saving yourself!!)
The filling is a mixture of mashed potato, tuna, peas and black fungus. Basically it can be anything you want...
the main thing is the skin..(which can stay in the freezer for an amazingly long time...i think the ones i used today are at least 9 months old...!!! Just leave it out to thaw under a wet towel for around 20 mins)
here's a pic of the packaging..
Spring Roll pastry with tuna and potato
ingredients: 1 packet spring roll pastry (around 50 pcs) 4 medium size potato 1 onion, minced 1 sheet seaweed (optional- it was something i wanted to use up) 1/2 cup peas handful dried black fungus, soaked in hot water for 10 mins and then minced 425g can tuna
method: Saute onions til soft and brown. (if u dun mind the 'spiciness' of raw onions, u can skip this step) Steam / boil potatoes til soft. Mash and set aside. Drain tuna and add to potatoes. Add peas, black fungus, onions and seasoning. Adjust to taste. Put 1 tbsp of filling onto the middle of the pastry and twist. Apply some water if necessary. Bake in preheated 180 degrees oven for 10-15 mins until light golden.
They make great party snacks and appetisers...especially for Chinese New Year....cos of their prosperous appearance!!! Good to serve with some sort of a dip too...i made one with tomato sauce, mayonnaise, wasabi, sugar and coriander..Even just sweet chili sauce will be fine! Fillings are really flexible too...chicken with yam, pork with chestnuts, seafood and corn, asparagus riccota...whatever tickles your fancy really! But cook the meat based fillings first...cos the short baking time might not do the job properly... Have fun experimenting!
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!