Methods

1. To make the filling, melt margarine in a pan over medium heat. Add in garlic, bird eye chili, and curry leaves. Saute until fragrant.
2. Add in sengkuang and carrot, saute for a while. Add in Carnation® Evaporated Creamer, season with salt, sugar, and chicken stock powder. Simmer for 3 minutes.
3. Mix cornstarch with water. Stir into the mixture until thickened.
4. Remove from heat, set aside to let cool.
5. Place a piece of spring roll pastry on a flat surface, place 2 tablespoons of filling in the center of the spring roll pastry.
6. Fold the bottom part over the filling, followed by the left and right side of the spring roll pastry. Roll the spring roll over until it reaches the other end of the pastry. Brush some egg at the edge to seal.
7. Heat a pot of oil. Fry until the spring rolls are golden brown. Set aside.
8. To make sambal, blend half of the oil with the other ingredients.
9. In a pot, heat the remaining oil. Add in the blended mixture, fry until the sambal thickened.
10. Add in the spring roll, toss until each spring roll is evenly coated with the sambal.
11. Sprinkle some white sesame on top. Enjoy.