Hae Bee Hiam Rolls (Spicy Dried Shrimp Rolls)
Hae Bee Hiam Rolls are a beloved snack in Singapore, especially during Chinese New Year. These crispy rolls are filled with a spicy, savory paste made from dried shrimp (hae bee hiam), chilies, and aromatics, all wrapped in thin spring roll wrappers and deep-fried to a delightful crunch.
🧂 Ingredients
- 150 g Dried shrimps(soaked, drained, and finely chopped)
- 15 pieces Dried chilies(soaked, deseeded, and blended into a paste)
- 100 g Shallots(finely chopped)
- 50 g Garlic(finely chopped)
- 5 tbsp Vegetable oil(for stir-frying)
- 2 tsp Sugar(or to taste)
- 1 tsp Salt(or to taste)
- 1 packet Spring roll wrappers(cut into 9 small squares each)
- 1 large Egg(beaten, for sealing)
- Oil(for deep frying)
👨🍳 Instructions
- 1
Soak dried shrimps in water for about 10-15 minutes until softened. Drain and process them in a food processor until finely chopped. Set aside.
⏱️ 15 minutes - 2
Soak dried chilies in warm water until soft. Deseed them, then blend with a little water to form a paste. Set aside.
⏱️ 15 minutes - 3
Heat 5 tbsp of vegetable oil in a wok or pan over medium heat. Add chopped shallots and garlic, and stir-fry until fragrant.
💡 Tip: Be careful not to burn the garlic. - 4
Add the chili paste and stir-fry for 2-3 minutes until the liquid has dried up. Then, add the chopped dried shrimps and continue to stir-fry over medium-high heat for 10-15 minutes, until the mixture darkens and becomes dry.
⏱️ 15 minutes💡 Tip: The mixture should be a deep brown, not black. - 5
Season the hae bee hiam filling with sugar and salt to taste. Remove from heat and let it cool completely.
💡 Tip: This filling can be made a day in advance. - 6
Carefully separate the spring roll wrappers and cut each one into 9 small squares. Prepare the beaten egg for sealing.
💡 Tip: If wrappers are too dry, cover them with a damp cloth. - 7
Place a small amount of the cooled hae bee hiam filling in the center of a wrapper square. Fold the sides inwards, then roll upwards tightly to form a small roll. Seal the edge with a little beaten egg.
💡 Tip: Do not overfill the wrappers to prevent them from tearing. - 8
Heat enough oil for deep-frying in a wok or pan over medium heat. Fry the rolls in small batches until golden brown and crispy, about 2-3 minutes.
⏱️ 3 minutes💡 Tip: Ensure the oil is hot enough, but not smoking, to prevent soggy rolls. - 9
Remove the fried rolls with a slotted spoon and drain on paper towels. Let them cool completely before storing in an airtight container.
💡 Tip: These are best enjoyed fresh, but can be stored for a few days.
💡 Pro Tips
- ✓For a spicier kick, add more dried chilies or a dash of sambal chili paste.
- ✓Ensure the hae bee hiam filling is completely cool before wrapping to prevent the wrappers from becoming soggy.
- ✓Air frying is an alternative to deep-frying for a healthier option. Fry at 180°C (350°F) for 12-15 minutes, or until golden brown.
🔄 Variations
- Add a pinch of five-spice powder to the filling for an extra layer of flavor.
- Use smaller spring roll wrappers for mini rolls.