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8 to 10
rollsMedium
By Robert Danhi
Published 2008
Chinese and Malay cultures marry in this variation on the spring roll to present a precious culinary experience. Their shape resembles gold bars, and is designed to attract prosperity. The filling is a simple stir-fry, which is rolled with some crunchy salad ingredients into thin, tender crepes.
In Malaysia and Singapore, a layer of sweetness in the rolls comes from a sauce called tim cheong, which is available only in the region. I have devised an easy substitute for that ta