Easy Kuih Batang Buruk Sabah (Crispy Sweet Spring Roll Snack)
Course: Chinese New Year, Hari Raya Cookies
Cuisine: Malaysian
Prep Time: 15 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 20 minutesminutes
Servings: 60pieces
Author: Marvellina
I'm sharing the easy version of Sabah kuih batang buruk made with store-bought spring roll wrappers (popiah skin) dusted in sweet and milky/malty powder mixture. It's hard to stop munching this popular snack. They are cooked in an air fryer for a healthier version.
If you use mung bean powder, toast them on a dry pan over medium-low heat for about 8-10 minutes and then set aside to let it cool down
Mix all the ingredients used for dusting. Set aside
Prepare the log:
Get one spring roll wrapper. Roll it up loosely so you will still see the layers. Brush the end with a bit of egg white wash to seal. Cut each roll into about 5-6 pieces at a diagonal
Cooking:
If using an air fryer, spray or brush the spring rolls lightly with some oil. Spray the air fryer basket with non-stick spray to prevent sticking. Place the spring rolls in one layer in the basket. Air fry at 375 F for 2-3 minutes or less until they are golden brown and crispy, this depends on your air fryer. Check on a minute mark
If you choose to deep fry, preheat about 1 inch of oil. The oil is ready if you put a skewer or chopstick into the oil, there are steady bubbles around it. If it bubbles vigorously, turns down the heat a bit, the oil is too hot. Once the oil is ready, fry the spring rolls until golden brown and crispy, which take about 1 minute or less. Remove from the oil onto an absorbent paper towel
Assembling:
Roll the warm fried spring rolls into the milk powder mixture immediately. Make sure they are well coated. Let them cool down completely on a cooling rack and then store in an air-tight container. They stay crispy for about a week or so. They didn't last more than 2 days here LOL