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Seal the edges with a bit of flour paste to
prevent the filling from leaking out during
steaming.
Place a spring roll skin on a tray, then spoon a
portion of the filling on one side of the skin.
Roll the wrapper tightly to create a
cylindrical shape, making sure the filling is
fully enclosed.
Sprinkle chopped scallions, celery, fried
onions, sliced red chili, and thinly sliced
cayenne pepper on top for added flavor and a
touch of spiciness.
In a pan, saute garlic and onion until fragrant.
Add minced meat, potatoes, and carrots, and
a little water. Cook until the potatoes and
carrots are soft.
Repeat with the remaining wrappers and
filling until all the batang burok are rolled.