Whether sweet or savoury, steamed or fried, rolls are somewhat fun and great as snacks.


Pastry skin
4 pandan leaves, cut into pieces
55ml + 350ml water
200g plain flour
1½ tbsp tapioca flour
1/2 tsp fine salt
2 small eggs (grade C)

1 ripe mango
200g lotus paste (store-bought)

To prepare batter

Put the pandan leaves and 55ml water into a food processor. Blend well. Pour the liquid through a strainer. Add the remaining 350ml water to the pandan juice. Strain the liquid once or twice more.

Sift plain flour into a mixing bowl. Add the tapioca flour and salt; stir to mix well.

Add the eggs to the pandan juice mixture. Stir well and strain into the flour mixture. Using a hand whisk, mix into a smooth batter. Set aside to rest for 30 minutes.

To prepare filling

Peel and cut mango into thick strips. Divide lotus paste into 3 equal portions. Roll out each portion of lotus paste between 2 plastic sheets or films. Remove the top sheet and place a strip of mango on the paste. With the help of the bottom plastic sheet, roll up and wrap up tightly.

To cook

Lightly grease and heat a nonstick frying pan on low heat until pan is well heated. Pour a ladleful of batter into the pan and swirl the pan to get an even spread of batter around the pan. Cook on low heat until set. Flip the crepe onto a dish and continue to make more with the rest of the batter. Stack up the crepes as you work.

To wrap

Place a pandan crepe on a clean board. Place a roll of lotus paste and mango filling on the crepe. Roll them up gently. Slice before serving.


Rice noodle rolls with yam bean, radish and carrot filling


6 rolls rice noodle sheets (chee cheong fun)
toasted sesame seeds
chopped coriander leaves or spring onion to garnish

100g yam bean (sengkuang)
150g radish
50g carrot
1 tsp oil
1 tsp sesame oil
1½ tbsp preserved radish (choy poh), soaked and chopped

1/2 tsp salt
1/2 tsp pepper
1/2 tsp chicken stock powder

Sauce (mixed)
3 tbsp light soy sauce
1 tbsp chilli sauce
1 tbsp tomato sauce
1 tsp sesame oil
1 tsp sugar or to taste
2-3 tbsp hot water

To prepare filling

Shred the yam bean, radish and carrot. Rinse and drain well.

Heat oil and sesame oil in a wok and stir-fry the preserved radish until fragrant. Add in yam bean, radish and carrot. Add seasoning and fry until vegetables are soft. Dish out and set aside to cool completely.

To assemble

Unroll the rice noodle sheet on a clean plastic chopping board or plate. Place 2 to 3 tablespoons of filling on the rice sheet and roll up neatly.

Repeat to make more filled rice noodle rolls.

To serve

Line 2 to 3 rolls together and cut the rolls into 3cm sections. Transfer to serving plates. Serve drizzled with the sauce and a sprinkling of toasted sesame seeds and chopped coriander.


Taro and pumpkin crispy roll


150g taro (yam), cut into batons
100g pumpkin, cut into batons

1/2 tsp chicken stock powder
1/4 tsp pepper
salt and sugar to taste
12-15 pieces popiah wrappers (store-bought)
1 tbsp toasted sesame seeds
oil for deep frying

Corn flour paste
2 tbsp corn flour, mixed with
3 tbsp water

To prepare filling

Sprinkle seasoning over the taro batons. Place them on a lightly oiled plate and steam for 20 minutes till they are soft. Remove from the steamer. Arrange pumpkin batons on a lightly oiled plate and steam for 10 to 12 minutes, or until tender. Remove from the steamer.

To assemble

Place a popiah wrapper on a clean plastic chopping board. Place about 2 tablespoons of taro and 1 tablespoon of pumpkin in the middle of the skin. Fold the two sides over and roll up. Dab some corn flour paste at the loose end of the wrapper to glue it to the roll.

To deep fry

Heat about 5cm of cooking oil in a saucepan over medium heat. When hot, deep-fry the rolls to a golden brown. Remove from the oil and drain the rolls on crushed paper towels to absorb the excess oil.

Serve as a snack or starter.