When I ventured off to college, oh so far away from my mother, she used to send me care packages full of food and new clothes every so often. One time there was something new in there – a fried spicy dry mixture of dried shrimps and various seasonings. Her handwritten note that accompanied stated that it was good on rice or tossed with noodles or even sprinkled on some buttered bread. I now know that what she sent me was sambal udang kering or hae bee hiam or just generally a dry sambal made with dried shrimp. It keeps very well just in an airtight container and so travels well to a homesick student across the seas.
It wasn’t until a few years later that I discovered the itty bitty spicy shrimp roll, essentially that sambal stuffed inside a miniature spring roll. It’s quite popular in Malaysian and Singapore and they don’t come cheap, what with all the labour involved. This year, I decided to try making them myself. With Chinese New Year coming up (14 Feb), I was (and still am!) hoping to make a variety of little snacks for friends. (This photo shows how the snacks are presented, as I recall when I was a kid, for Chinese New Year to visiting guests.)
But how can a recipe with so few ingredients take so long to make?! I’m looking at the recipe I typed out below with a bit of surprise as yes, that’s what I used and no, it wasn’t quick to make. I reckon I started early afternoon with the chopping of the ingredients for the filling and then finished at about ten at night with the frying (with a break in between for dinner). Most of the time was spent on the rolling, rolling, rolling of the stupid things.
Luckily, the reception for these rolls has been altogether positive which I suppose makes up for all that work! If you don’t feel like rolling so many of them, the filling can be stored in an airtight container at room temperature, ready for sprinkling on rice, noodles or bread. This is quite a simple version of sambal udang kering and more complex recipes abound with lots of aromatics inside.
Mini Spicy Shrimp Rolls
makes 150-200.
100g dried shrimp
8 large dried chilies
5 shallots
4 cloves garlic
3 tbsps sunflower oil
1-1.5 tsp salt, to taste
1-1.5 tbsp sugar, to taste
1 packet of large, square spring roll wrappers (I didn’t use the largest ones; I used the next largest that come 40 to a pack, Spring Home brand)
1 egg, beaten
sunflower oil for frying
Soak the dried shrimps in cold water for 15 minutes. Place into a mini chopper or food processor and process until finely chopped. Set aside.
Peel the shallots and chop finely (I used my mini chopper). Set aside. Peel the garlic cloves and chop finely too.
Soak the dried chilies in warm water until soft. Cut into large pieces, discarding the seeds, and blend with a little water until a paste is formed.
Heat a frying pan over medium heat and when hot, add the 3 tbsps sunflower oil. Fry the chopped shallots for a few minutes until soft. Add the garlic and fry until it’s fragrant. Stir through the chili paste, letting it cook until much of the liquid has dried up. Add all the processed dried shrimp and continue frying, stirring continuously until the mixture goes quite dry and dark. I didn’t time how long this took but I was frying there for at least 10-15 minutes or so, I think. When done, set it aside and let it cool.
If your spring roll wrappers were frozen, defrost them. Separate them carefully and cut each wrapper into 9 smaller squares. Stack these smaller squares to prevent them from drying out.
Now to wrap them! You might want to get comfortable for this; I was wrapping for a few hours. Place a little less than a teaspoonful of the shrimp mixture on the wrapper and wrap as you would a regular spring roll. (Sorry, no photos of this process but this post illustrates the steps quite nicely). Use a tiny dab of beaten egg at the final point to seal the roll. Repeat until you’re out of wrappers or out of filling (that was me) or out of patience.
To fry them, heat about 2 cm of sunflower oil in a pot or pan on medium-high heat. When you add a roll, the oil should bubble up around it. Fry for about 2 minutes until the roll is golden. Drain well on kitchen paper. Fry all the rolls in not too large batches (don’t want that oil to cool down).
Make sure the rolls have cooled fully before packing them in an airtight container.
Sat, 6 Feb, 2010 at 22:28
wow Su-Lin, wow. such a a labour of love. and love, indeed, bec they look beautiful. i have a weakness for fried South (and Southeast) Asian savouries. Hope your mum is reading this post. x shayma
Sat, 6 Feb, 2010 at 23:37
i haven’t had these in a loooong time. i don’t think i have the patience to make them all. can i just come to your house? 😉
Sun, 7 Feb, 2010 at 06:18
looks so good!
Sun, 7 Feb, 2010 at 10:49
I thought your last sentence should’ve read:
Make sure the rolls have cooled fully before packing them into your mouth.
Sun, 7 Feb, 2010 at 13:19
Wow they look amazing. Bet they tasted just as amazing.
Sun, 7 Feb, 2010 at 15:40
They sound and look delicious. I may have to give these a go.
P.S. I have only just found your blog. Could you let me know where you think is good for Chinese food supplies in London?
Mon, 8 Feb, 2010 at 09:37
These bring back memories from my childhood. Used to have these during Chinese New Year. Yours look great! The long hours are worth it!
Mon, 8 Feb, 2010 at 11:12
I better not make these – sound so gorgeous I reckon I could easily eat 30 in one go!
Mon, 8 Feb, 2010 at 12:51
liek I said in Twitter, youa re sooo rajin and R-E-S-P-E-C-T!!! They look so good. bet they didn’t last long 😉
Mon, 8 Feb, 2010 at 17:12
Loved this recipe, so much more interesting than the usual spring roll recipes around.
Luiz @ The London Foodie
Mon, 8 Feb, 2010 at 18:32
This fits nicely with my father’s philosophy that you should never eat anything which takes longer to eat than it does to make.
Tue, 9 Feb, 2010 at 21:30
These are so damn cool. I bet you can snack on those little things till the cows come home. I’ve said it before and I say it again – awesome rolling skills!
Wed, 10 Feb, 2010 at 12:29
shayma: Unfortunately, my mother passed away a few years ago but I suppose she’s here in spirit! And yes to South Asian fried things…droool…..vada, murukku…
maomau: I think there are a few pieces left… you better hurry though!
kat: Thank you!
Wild Boar: Haha! Well, we couldn’t wait for them to cool so a few hot ones ended up in our mouths!
Kat and Kim: Thanks! They were pretty fab actually.
anna and the ring: I hope the recipe works out for you! As for the question, I think you already saw my email.
Emily: Thank you! I guess they are worth the work…but only if you have a whole day to spare!
meemalee: Ah, but then you’d still be left with 120! So you can eat great quantities but when it comes to relative numbers…
Lisa: 😀 And I’ll say it again, not hardworking but insane! 😀
Luiz: I still have yet to make big spring rolls – but now the frying has put me off!
travelrat: Haha! But that just about applies to everything! Stews, chilis, anything slow roasted.
Helen: Aw..you’re too kind! It’s just practice… and one gets a lot of practice with this recipe…
Fri, 12 Feb, 2010 at 12:30
I love these – the fact that they’re sooo tiny makes them even more addictive! I think you did an amazing job though, especially with all the rolling you had to do. Have you managed to finish it all by now? 😉
Sat, 13 Feb, 2010 at 00:49
breadetbutter: Thank you! And yes, they’re indeed all gone now! And before CNY! 😀
Sat, 13 Feb, 2010 at 14:33
[…] proper Chinese/Peranakan lady for Chinese New Year. The flat still needs a scrub and apart from the little spicy spring rolls, I only managed to make a small Indonesian kek lapis, or layer cake. This rich and dense, yet […]
Sat, 13 Feb, 2010 at 20:29
These look amazing, but I think I am going to have to find a restaurant to serve them to me – far too much fiddle for this lazy cook!
Sat, 13 Feb, 2010 at 20:31
I love the pungent taste of dried shrimps!at home my maa actually uses dried fish to make a curry and even though it can smell vile while cooking, it tastes amazing with some plain daal and steamed rice.
I wonder if I can dry shrimp on my terrace?
Sat, 7 Aug, 2010 at 10:54
[…] Blog post аt Tamarind аחԁ Thyme. […]
Thu, 14 Jul, 2011 at 15:21
[…] this one before – essentially this is hae bee hiam and you make it just like the filling in this recipe. I used to get bags of this stuff sent to me from my mother when I was in university for putting […]
Sun, 4 Sep, 2011 at 03:31
I attended a jewish wedding in N.Y this summer at the rehearsal dinner they had a spicy spring roll for the appertizer I loved them so much I asked for the recipe but of course the chef would not give it to me, but thanks to yours I can now try my own! wish me luck because I would love for my family to try them
Mon, 23 Jan, 2012 at 01:14
Have you thought about making them and sell them privately? I have been looking for this delicious prawn rolls. How much will you be willing to sell in a pound?
Fri, 7 Dec, 2012 at 01:08
My other half deliberately booked a Singapore stop over on the way back to Sydney from London just to go and buy these for me and came back with 5 boxes! When I run out I will try self making and see if I can get my fix that way – thanks for the recipe and heads up on the intense labour requirement 🙂
Mon, 21 Jan, 2013 at 08:40
[…] pastries topped with a pineapple filling), love letters (thin-like cylindrical wafers), prawn rolls (bite-sized deep fried rolls filled with spicy prawn paste) and kueh bahulu (dry sponge […]
Fri, 8 Feb, 2013 at 07:37
hi there… i would love to try this recipe since i love prawn rolls… but a quick question… what kind of chilies do you use? is this the red pepper kind or the very small chili that’s very hot? sorry i dont have an idea on what to use :).. hope you could help me… thanks!
Fri, 8 Feb, 2013 at 10:52
Hi peachrc! I used dried red chillies and I used large ones. In our Chinese shop they come as either large, medium or small. The smalls are very very hot! Good luck!
Mon, 9 Dec, 2013 at 14:30
[…] Blog post at Tamarind and Thyme. […]
Tue, 11 Feb, 2014 at 08:17
[…] your meal with a kick with Tamarind and Thyme’s tempting mini spicy shrimp rolls. They’re made using just a handful of ingredients but they look like they pack a punch of […]
Tue, 3 Jan, 2017 at 08:00
Thank you so much for sharing! Im one who likes my prawn roll spicy and crispy. Tried your recipe and it works for me. So far my favorite is the prawn rolls from Pineapple Tarts Singapore (http://pineappletarts.sg). Tried many recipes and I feel yours is one of the best! Thank you!