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Malaysia, Asia · Mee Goreng Mamak

Mee Goreng Cheese Spring Rolls with Sweet Chili Lime Dip

Spicy-sweet mee goreng and stretchy mozzarella rolled in spring roll wrappers and fried golden, with a lime and sweet chili dip.

ServingsServes 2
Total cooking time38 min
Cooling the filling+ 10 min
DifficultyMedium

Method

  1. Snip the noodles into 5 cm lengths, chop the garlic and finely shred the cabbage. Take about 1 tablespoon from the frying oil, heat it in a 26 cm wok on high heat and fry the garlic, then add the cabbage, sambal, noodles, kecap manis and ketchup and toss for , until glossy with no liquid left.

    Add in this stepVegetable oil for frying 20 mlGarlic cloves 2Cabbage 80 gChili paste (sambal) 2 tspFresh yellow (alkaline egg) noodles 140 gKecap manis (sweet soy sauce) 4 tspTomato ketchup 2 tsp

    high heat

  2. Push the noodles aside, add the beaten egg and scramble on medium heat for , then mix it through. Spread on a wide plate and cool for . Hot filling makes the wrappers soggy and they tear.

    Add in this stepEggs 1

    medium heat

  3. Mix the flour and water in a small bowl into a thick paste.

    Add in this stepAll-purpose flour 1 tbspWater 1 tbsp

  4. Lay a wrapper like a diamond and place a line of cooled noodles and mozzarella near the bottom corner. Fold the corner over, roll once, fold in the sides and roll up tightly, sealing the tip with flour paste. Make 6 rolls in all. Roll firmly: trapped air makes them burst in the oil.

    Add in this stepSpring roll wrappers (about 20 cm, thawed) 6Shredded mozzarella 80 g

  5. Pour the remaining oil 4 cm deep into a 22 cm pot and heat on medium heat to 170 °C (a wooden chopstick should send up a steady stream of small bubbles). Fry the rolls in 2 batches, each, turning, until golden, then stand them on a rack to drain. Lower them in gently so the oil doesn't splash, and never leave the pot.

    Add in this stepVegetable oil for frying 380 ml

    medium heat

  6. Squeeze the lime into the sweet chili sauce, stir and serve with the rolls. The cheese inside is very hot: wait 1 to 2 minutes, then cut them in half.

    Add in this stepSweet chili sauce 4 tbspLime ½

Cook's tip

Leftover mee goreng lets you skip step 1. In an air fryer, brush the rolls with oil and cook at 200 °C for 10 to 12 minutes, turning once. Cool, strain and reuse the frying oil.

Cooking it at camp

Cook and cool the filling at home. At camp, shallow-fry instead of deep-frying: about 1 cm of oil in a cast-iron pan over medium heat, turning the rolls until crisp. Set the pan on flat, sheltered ground and keep children away.