Laksa Spring Rolls with Mantou Dipping Sauce

Name: Laksa Spring Rolls with Mantou Dipping Sauce
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sheets Spring Roll Wrappers; 200 g Prawns; 50 g Dried Vermicelli Noodles; 100 g Bean Sprouts; 100 g Firm Tofu; 3 tbsp Laksa Paste; 400 ml Coconut Milk; 2 tbsp Vegetable Oil; 2 leaves Kaffir Lime Leaves; 1 tsp Fish Sauce; 1 tsp Sugar; 2 large Mantou (Steamed Buns); 2 tbsp Rice Vinegar; 1 tbsp Honey; 1 tbsp Soy Sauce; 1 tsp Chilli Garlic Sauce

These aren't your average spring rolls! We've reimagined the comforting flavors of Singaporean laksa within a crispy, golden wrapper, paired perfectly with a sweet and tangy mantou-based dipping sauce. The contrast of textures and tastes is a delightful explosion of local flavor.

Prep Time

25 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

S$3.25

Season:

tropical•monsoon-comfort

Meal Type:

Lunch•Snack•Bread

Cuisine:

Asian

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy

Ingredients

Servings

12sheetsSpring Roll Wrappers(Ensure they are fresh and not torn.)

S$2.50

200gPrawns(Peeled, deveined, and roughly chopped.)

S$3.50

50gDried Vermicelli Noodles(Soaked in warm water for 10 minutes, then drained and roughly chopped.)

S$0.60

100gBean Sprouts(Rinsed thoroughly.)

S$0.50

100gFirm Tofu(Diced into small cubes.)

S$0.80

3tbspLaksa Paste(Adjust to your spice preference.)

S$1.00

400mlCoconut Milk(Full-fat for richness.)

S$1.20

2tbspVegetable Oil(For stir-frying.)

S$0.05

2leavesKaffir Lime Leaves(Finely sliced.)

S$0.40

1tspFish Sauce(Optional, for added umami.)

S$0.05

1tspSugar(To balance the flavors.)

S$0.01

2largeMantou (Steamed Buns)(Can use store-bought.)

S$2.00

2tbspRice Vinegar(For the dipping sauce.)

S$0.10

1tbspHoney(For the dipping sauce.)

S$0.15

1tbspSoy Sauce(For the dipping sauce.)

S$0.05

1tspChilli Garlic Sauce(Adjust to taste for the dipping sauce.)

S$0.10

Total Cost

S$13.01

S$3.25 per serving

The Method

1
Prepare the Laksa Filling: Heat vegetable oil in a wok or large frying pan over medium heat. Add the laksa paste and fry for 1-2 minutes until fragrant, releasing its aromatic spices.
2
Add the Prawns and Tofu: Add the chopped prawns and diced tofu to the wok. Stir-fry until the prawns turn pink and the tofu is lightly golden.
3
Incorporate the Coconut Milk and Noodles: Pour in the coconut milk, add the sliced kaffir lime leaves, fish sauce (if using), and sugar. Bring to a simmer, then add the soaked and chopped vermicelli noodles. Cook for 3-4 minutes, or until the noodles are tender and have absorbed some of the sauce.
4
Add Bean Sprouts: Stir in the bean sprouts and cook for just a minute until they are slightly wilted but still crisp. Taste and adjust seasoning as needed. Let the filling cool slightly.
5
Prepare the Spring Rolls: Lay a spring roll wrapper on a clean surface. Place a spoonful of the laksa filling in the center of the wrapper. Fold the sides inwards, then fold the bottom corner over the filling. Roll tightly towards the top corner, sealing the edges with a little water.
6
Fry the Spring Rolls: Heat vegetable oil in a large pot or deep fryer to 180°C (350°F). Carefully lower the spring rolls into the hot oil, working in batches to avoid overcrowding the pot.
7
Fry until Golden Brown: Fry for 3-4 minutes, or until the spring rolls are golden brown and crispy, turning occasionally to ensure even cooking. The color should be a beautiful, tempting golden hue.
8
Drain on Paper Towels: Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
9
Prepare the Mantou Dipping Sauce: While the spring rolls are draining, prepare the dipping sauce. Steam or microwave the mantou buns until soft. Mash the mantou finely with a fork.
10
Combine Dipping Sauce Ingredients: In a small bowl, combine the mashed mantou, rice vinegar, honey, soy sauce, and chilli garlic sauce. Stir well until smooth and well combined. Adjust the quantities of each ingredient to suit your taste preferences.
11
Serve Immediately: Serve the crispy laksa spring rolls hot with the mantou dipping sauce alongside. Enjoy the contrast of textures and the explosion of Singaporean flavors!

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, you can add a splash of lime juice to the laksa filling at the end of cooking.

To prevent the spring rolls from sticking together, don't overcrowd the pot when frying.

If you don't have access to kaffir lime leaves, you can substitute with a little lime zest.

The Mantou Dipping Sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Large Pot

Wok or Large Frying Pan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a splash of lime juice to the laksa filling at the end of cooking.

To prevent the spring rolls from sticking together, don't overcrowd the pot when frying.

If you don't have access to kaffir lime leaves, you can substitute with a little lime zest.

The Mantou Dipping Sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

Laksa Spring Rolls with Mantou Dipping Sauce

Ingredients

The Method