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Serunding Udang Spring Roll
Makan Tengah Hari • Malaysia
How to Make Serunding Udang Spring Roll (Traditional & Healthy Version)
Serunding Udang Spring Roll is a creative fusion of Malaysian culinary heritage, combining aromatic serunding udang (spiced dried shrimp floss) with crisp spring roll wrappers. This dish celebrates Malaysia's multicultural flavors, drawing inspiration from Malay and Peranakan kitchens where serunding is a festive staple. The spring roll format adds a modern touch, making it perfect for lunch or as a light snack. With fragrant lemongrass, santan, and fresh vegetables wrapped together, every bite is a burst of savory, mildly spicy, and slightly sweet notes. Traditionally, serunding udang is prepared for Hari Raya and special occasions, but this healthy adaptation makes it suitable for everyday meals. By baking instead of deep frying, you enjoy the signature crispy texture with less fat. Using local ingredients such as pandan leaves, carrots, and tofu, this vegetarian version maintains authenticity while being mindful of calories. Whether enjoyed with family or served at gatherings, Serunding Udang Spring Roll reflects Malaysia’s vibrant food culture and the importance of sharing delicious, wholesome meals.
Bahan-bahan(untuk 2 spring rolls per serving)
- 4 pieces Spring roll wrappers (Kulit Popiah)
- 1/2 cup Serunding udang vegetarian (Use vegetarian shrimp floss made from tofu, mushrooms, and seaweed)
- 1/2 cup Carrot (Julienned)
- 1/2 cup Cabbage (Shredded)
- 1/4 cup Firm tofu (Cubed)
- 1 stalk Lemongrass (Finely chopped, serai)
- 1 leaf Pandan leaf (Finely sliced, daun pandan) - pilihan
- 2 tablespoons Santan (Coconut milk)
- 1 Red chili (Deseeded and finely chopped, cili merah) - pilihan
- 1 teaspoon Light soy sauce (Kicap cair)
- 1 teaspoon Olive oil (For sautéing)
- 1/4 teaspoon Salt
- 1/8 teaspoon White pepper (Optional) - pilihan
Arahan
- 1
Prepare all vegetables by washing, peeling, and julienning carrots and shredding cabbage. Slice lemongrass, pandan leaf, and cube tofu.
5 minutes
Use a sharp knife for uniform slices to ensure even cooking.
- 2
Heat olive oil in a pan. Sauté lemongrass, pandan leaf, and chili for 1 minute until fragrant.
2 minutes
Keep heat low to avoid burning aromatic ingredients.
- 3
Add tofu, carrots, and cabbage to the pan. Stir-fry for 3-4 minutes until vegetables are tender. Season with salt, pepper, and light soy sauce.
4 minutes
Do not overcook vegetables to retain their crunch and nutrients.
- 4
Mix in santan and vegetarian serunding udang. Cook for another 2 minutes, combining well. Remove from heat and let cool slightly.
2 minutes
Cooling the filling prevents soggy spring roll wrappers.
Kenapa hidangan ini sihat
By using fresh local ingredients, minimal oil, and baking technique, this recipe is lower in calories and saturated fat compared to traditional fried spring rolls. The combination of vegetables, tofu, and santan supports digestive health, muscle repair, and offers micronutrients vital for energy metabolism. This dish is ideal for calorie-conscious Malaysians seeking authentic flavor without sacrificing health.
This Serunding Udang Spring Roll offers a balanced mix of carbohydrates from spring roll wrappers and vegetables, protein from tofu, and healthy fats from santan and olive oil. Lemongrass and pandan provide antioxidants, while the inclusion of cabbage and carrots boosts fiber, vitamin A, and C. Baking, rather than deep-frying, keeps saturated fat low. The vegetarian serunding udang is rich in plant-based protein and minerals, making this lunch option satisfying yet light.
Petua
- 💡Tip 1: Use vegetarian serunding udang to keep the dish plant-based yet flavorful.
- 💡Tip 2: Chop lemongrass and pandan finely for even distribution of aroma.
- 💡Tip 3: Bake instead of fry to maintain crispy texture with minimal oil.
Penyimpanan & hidangan
Store baked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best crispiness. Avoid microwaving to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
