Roll Up Again with Vietnamese Finely Latticed Vermicelli Sheets


These finely latticed vermicelli sheets are used to make Vietnamese spring rolls.

You can deep fry the spring rolls to a golden crunchy brown filled with your own mixture of ingredients or lightly deep fry with prawn flavoured with mango fillings.

There are twenty five sheets per packet.



1 packet Netted Spring Roll Wrappers (25 pieces per packet)

10 tablespoons fish meat

10 tablespoons minced prawns

Small portion of black fungus (soaked and trimmed)

1 medium size carrot (shredded)

5 pieces fresh water chestnut (peeled and chopped)



In a mixing bowl, add all the above ingredients.

For seasoning, add a tablespoon sesame oil, sea salt,  dash of grounded white pepper,  superior light soy sauce, tablespoon of corn flour  and one beaten egg.

Taste the seasoning and adjust to your own taste bud.

Mix all the ingredients and seasonings thoroughly and cover the mixing bowl and refrigerate for at least an hour.

This is how the filling should looked before wrapping.

Lay a piece of the netted spring roll wrapper on a flat plate or chopping board and place about two tablespoons of the filling and wrap like what you would do with popiah.

Continue to wrap the spring rolls until all the fillings are used up.

I was able to wrap eight spring rolls with the above ingredients.

Its important to refrigerate the unused vermicelli sheets as they tend to turn mouldy quickly. Its best to keep them in a good quality zip locked bag.


Deep fry the netted seafood spring rolls by batches.

Once each spring roll turned golden brown on both sides, drained on paper hand towel to remove the excess cooking oil.

Cut each spring roll into bite size pieces.

Served with your favourite chilli sauce or garnished with shredded lettuces or your favourite salad.


Here are more rolls dishes.


Ngoh Hiang Liver Roll


Ngoh Hiang Liver roll is a must have order list at my regular Ngoh Hiang food stall.

Some think its pretty labourious to prepare this dish but I don’t think so.

A  good meal is a gift.

Most importantly the condiment of five spice powder is the key to the liver and minced pork combination wrapped with rectangular pieces of bean curd skin.


Half kilo minced pork with additional fats

4 fresh chicken liver

1 small piece Pig Liver

Half packet bean curd skin (cut into 6 by 6 inches each)

Half beaten egg

6 shallots (minced)


Wash and clean both chicken and pig liver and steamed for about 8 minutes.

Cut into slices and add into the blender with the shallots and minced.

 With this method, the shallots will be well incorporated into liver during the blending process.

In a mixing bowl, add the minced pork together with the blended ingredients.

Include 3 teaspoons five spice powder, dash of grounded white pepper, one tablespoon superior light soy sauce, one tablespoon superior dark soy sauce, one teaspoon coarse sugar, one teaspoon sesame oil, one teaspoon of tapioca starch and half beaten egg.

Mix all the ingredients and condiments in one direction until it form a gluey paste.

Leave the ingredients to stand and refrigerator for at least an hour.

Lay a piece of bean curd skin on the chopping board.

Take about 2 to 3 tablespoons of mixture and place them like a log. Leaving about 2 cm from both sides of the bean curd skin edges.

Fold them together like what would you do with popiah by holding the edge of the bean curd skin, roll over the mixture and fold into the side edges.

Repeat the same process until all the mixture are used up.

Heat oil in a wok over medium high.

Gently place one or two pieces of Ngoh Hiang liver roll at a time and allow to deep fry slowly until the rolls turned golden brown.

Dish up and drain on paper hand towel to absorb excess oil.

Serve hot together with black sweet sauce or your own home made pickles.


Learn more “Roll Up” dishes,  see details here.



Popiah is also a popular dish served for home parties and during Chinese New Year due to the concoction ingredients  and sharing session while wrapping a piece of Spring Roll for yourself.

Here’s a simple spread of the popiah preparation.

You can use a candle food warmer for the popiah filling.


2 large turnips

2 large carrots

2 stalks Chinese leeks

1  packet Popiah (Spring Roll) sheets (40 sheets)

Alternatively,  using the smaller spring roll sheets  (with eggs added)

2 bunches of Chinese lettuces (washed and drained)

A handful of cilantros (chopped)

Fresh red chillies

Garlic cloves

Sweet Sauce

Grounded Bean Paste


Step 1

Shred the turnips, carrots and Chinese leeks finely.

Steam fresh prawns. De shelled and deveined.

Do not discard the prawn shells.

In a pan, add some minced garlic and fry the prawn shells and add some water and bring to a boil. Drain the shells and keep the prawn stock to be added to the popiah filling.

In a non stick wok, add two tablespoons of minced garlic, three tablespoons of minced dried prawns and fry till fragrant.

Add the vegetable ingredients together with three tablespoons of grounded bean paste and some coarse sugar and mix well.

Pour alongside the wok the prawn shell stock and blend well.

Cook until the vegetable softened.

Turn off the heat and transfer the popiah filing into a saucepan.

Step 2

Blend the fresh red chillies together with a teaspoon of apple vinegar to a smooth paste.

Blend the garlic cloves separately.

Rolling the Popiah

Lay a piece of the Popiah wrapper on a flat plate.

Add a large piece of Chinese lettuce and spread a small portion of sweet sauce and your desired amount of home prepared chilli sauce over it.

Spoon about 2 to 3 tablespoons of  the Popiah fillings onto of the lettuce.

Fold up the two sides of the wrapper and roll up.

Serve immediately.


For more ideas on how to use these Spring Rolls Sheets, check out here.


Irresistible Prawn Meat Rolls

Ingredients needed to make the perfect Prawn Meat Rolls.

Foremost, the sweet and crunchy prawns.

In the mixing bowl, all the ingredients added together to form the perfect mixture.

Beancurd skin

Rolls them up and ready to cook.

Click here for the recipe details.

Best to deep fry each roll.

The ready deep fried prawn meat rolls.

Garnish with your own home made chilli sauce.

Refreshing to wrap each small piece of the prawn meat rolls with these Chinese lettuces.

Can be served as h’ordeuvres for any party.



Check out here for more rolls dishes.

Teochew Ngoh Hiang with Yam

Ingredients: 3/4 kilo pork belly (minced with additional fats) 6 pieces fresh water chestnut (peeled and chopped coarsely) Half kilo medium size fresh prawns (de shelled and deveined and chopped) 1 piece dry bean curd skin 10 pieces Shallots (peeled and sliced thinly) 1 tablespoon Maggi Seasoning

1 beaten egg

1 tablespoon grounded white pepper

2 tablespoons Superior Dark Soy Sauce

1 tablespoon White Sesame Oil

2 tablespoons (shallot oil)

Salt to taste 3 tablespoons of fresh deep fried shallots

Half large yam  (diced and steamed)


Peeled and sliced thinly the shallots.

2014-09-27-13-40-16_deco In a medium sauce pan, add sufficient cooking oil to cover the sliced shallots and deep fried until brown and fragrant.

Drain the shallot oil and leave it to cool.

Season some salt to the deep fried shallots to keep it crispy.

Set aside.

Steam yam slices over a steamer until it becomes soft.

Leave it to cool and mash it with a masher until it forms a smooth paste. In a large mixing bowl, add minced pork, chopped prawns, yam paste, beaten egg, maggi seasoning, pepper, dash of salt, dark soy sauce, sesame oil, shallot oil and deep fried shallot and mixed thoroughly. The final mixture should be sticky like this. 2014-09-27-14-04-04_decoCut the bean curd sheet into sections.

Dap a piece of paper hand towel with water and clean each sheet before wrapping to take away the excess salt from  the bean curd skin.

Lay a piece of the bean curd skin on a the chopping board and scoop three tablespoons of the mixture and placed it in the centre of the skin and wrapped tightly.

Secure the ends of the rolls with some beaten eggs (this is optionally)

With the above ingredients, I managed to prepare 12 rolls of Ngoh Hiang.

Closer view of the wrapped Ngoh Hiang ready for deep frying. You can have the option to steam the rolls and store them in air tight containers and freeze for later consumption.

Otherwise, heat up wok with sufficient oil to cover the Ngoh Hiang and deep fry the rolls until they turn golden brown.

Drain excess oil with paper hand towel.

Serve with Sweet Black Sauce.

Using AirFryer Method:

Place the yam rolls on top of the basket. Set timer to 30 minutes.

At 15 minutes this is how the ngoh hiang looks.

This is how the yam rolls looked after 30 minutes. Now flip the yam rolls over to the other side and air fry for another 10 – 15  minutes.

When done.  Remove the cover and let the cooked yam rolls to cool for 5 to 10 minutes before cutting them into smaller pieces.

The advantage of using the AirFryer is you do not require to drain the excess oil from these rolls.

Serve with your own salad combination and not forgetting the black sweet sauce.

Minced Wild Sand Prawns (Sua Lor) Wrapped with Spring Egg Roll Skin


Wild sand prawns (Sua Lor) in Hokkien or also known as “Sand Hut” prawns usually borrow themselves in the sand.

Crunchy and sweet though the shells are rough and thick.

Process of melanosis the prawn heads turned black easily as there are no chemical preservative added to prolong the prawn shelf life.

A natural mechanism caused by enzyme reactions that starts as soon as crustaceans are taken out from the water.



Half kilo of Wild Sand Prawns (Sua Lor) de shelled and deveined.

Five to six pieces fresh water chestnut (chopped)

Few stalks of chopped scallions

I packet Spring Egg Roll Skin

Half egg (only use the white)

Dash of sesame oil


Chopped prawn meat with a cleaver.

Chopped fresh waterchestnuts.

In a mixing bowl, add the minced prawn and chopped water chestnuts together with chopped scallions.

Add one tablespoon of sesame oil, salt and pepper to taste and half portion of the egg white.

Mix thoroughly the ingredients.

Scoop two teaspoons of the mixed ingredient and place them in the centre of the spring roll skin.

Fold all ends of the spring roll into a parcel.

Heat wok until high flame and slowly place two to three pieces of the prawn spring roll to cook until it becomes brown and crispy.

Drain excess oil from the cooked minced prawn spring egg rolls on a paper hand towel.

When done, either serve the minced prawn spring roll as whole or divide into two sections.

You can complement this finger food with your own sauce.

Crispy Bean Curd Seafood Rolls

Crispy Bean Curd Seafood Rolls


20 pieces of medium sized fresh prawns
10 tablespoon of Cuttlefish Paste
1 egg white
1 tablespoon of 100% Pure Chee Seng Sesame Oil
1 packet of Dry Bean curd Skin
Dash of sea salt and grounded pepper.


De shelled and deveined prawns.
De froze cuttlefish meat.
Mix the whole prawns and cuttlefish meat with two teaspoons of whisk egg white and one teaspoon of corn flour to bind the ingredients. Just add a dash of sea salt and some grounded pepper.
Cut the bean curd skin into 7 to 8 pieces approximately 6 by 6 inches per piece.
To roll the ingredients, place a piece of bean curd skin on a flat surface or chopping board.
In order to make the bean curd skin more pliable, sprinkle some water and gently rub on the each piece.
Scoop two pieces of fresh whole prawns and one teaspoon of cuttlefish paste onto the bean curd skin. Dab a little bit of the remaining egg white around the edges to ensure sealing.
Roll up from the bottom part of the skin, tucking the prawn and cuttlefish ingredients tightly. Roll until the end of the bean curd skin.
Twisting both ends of the opening and ensure the sides are closed.
Heat up wok with sufficient cooking oil for deep frying.
Turn the heat to high and gently drop each bean curd roll into the oil.
You will need to turn around these rolls and deep fry until they turn golden brown.
Dish out and place them on paper hand towel to drain the excess oil.
Either serve these rolls as a whole or cut each roll into three pieces and serve immediately.
You can serve these rolls with chilli sauce or coleslaw dressing.


You do not require to add too much seasoning to this dish because the bean curd skin itself is salty.