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Laksa Spring Rolls Recipe

Laksa Spring Rolls Recipe

45 minutes
Serves 5-6 pax

CHU Collagen Laksa Spring Roll Recipe


250ml CHU Collagen Premium Laksa Soup
250g thick vermicelli
150g chicken fillet
5-6 pieces of prawns, chopped into small pieces
4 pieces taupok
10-12 sheets spring roll pastry
1 egg, beaten
2 eggs, hardboiled and sliced into strips (optional)
Laksa leaves, chopped (optional) 


  1. Heat up Laksa Soup. 
  2. In the meantime, blanch vermicelli and taupok in hot water for a few minutes. Remove and let cool.
  3. Cut taupok into thin strips once cooled, and cut vermicelli into strips about 3-4cm each.  
  4. Cook chicken in Laksa Soup. Remove when cooked, shred once cooled.
  5. Add vermicelli, taupok and chopped prawns into soup and mix well. Once the prawns are cooked, remove and leave to cool. (Cut hardboiled eggs into strips.)
  6. Place spring roll pastry in a diamond position. Add appropriate amount of ingredients on the bottom of the wrapper (sprinkle chopped laksa leaves if desired).
  7. Fold the bottom up over the filling. Roll the bottom upwards tightly until you reach the middle. Fold in the sides, then finish rolling the spring roll. Brush a bit of beaten eggs over to keep it closed.
  8. Deep fry in a pot of cooking oil until golden brown. Remove and let cool on paper towels to remove excess oil.
  9. Serve.

For an extra burst of flavour, add a teaspoon of CHU Laksa Soup after Step 6.