Full video tutorial on my YouTube channel! Link in my bio @foodpassionical These super crispy vegan spring rolls known as begedil in Indonesia and Malaysia. The original recipe used ground meat and mashed potato which coated with eggs mixture then deep fried till crispy. But i decided to make it in vegan, so i wrapped the mashed potato with the spring rolls and fried till golden brown. And not to miss the dip too which is best served with spicy sweet ketchup (kicap manis). Recipe: 600g potatoes (4 potatoes), peeled 2 stalk scallions, chopped 1 fresh chilli, chopped 50g fried shallots Seasoning: 1/4 tsp white pepper 1/4 tsp coriander powder 1/4 tsp cumin powder 1/4 tsp salt 1 tsp sugar Dipping sauce: 4 garlic 3 shallots 4-5 thai chilli 1/4 cup sweet ketchup (kicap manis) Flour mixture: 3 tbsp flour 4 tbsp water (Mix well and set aside) Method: 1.) Boil the potato till soft and then drain out the water. 2.) Place the boiled potato in a large mixing bowl. Add in the chopped scallions, fresh chopped chilli and the seasoning. 3.) Mash till everything well combine and set aside. 4.) Cut the spring roll wrappers into half, fill the spring roll wrappers with 1 tbsp of mashed potato, apply a thin layer of batter at the edges of the wrappers. 5.) Roll up and make sure the filling is packed tightly. 6.) Fry the spring rolls in batches for 2-3 minutes, until crispy and golden brown. Drain on a paper towel. 7.) Blend together all the dipping sauce ingredients, cook over low heat for 1-2 minutes. Set aside 7.) Serve begedil spring rolls with spicy sweet ketchup. . . #begedilkentang #potatospringrolls #malaysianfood #plantbased #vegan #asianfood #malaysianfoodblogger #reels #instafood #asiancooking #buzzfeastfood #bestofvegan #veganbowls #thrivemags #feedfeed #foodstagram #onthetable #heremyfood #veganrecipe #springrolls #malayfood #homecook #reelsinstagram #素食料理 #炸马铃薯饼 at