Eggroll N Prawn Mee Sua Soup - Grandma's All Time Favourite

My Grandmother used to always cook her specialty Eggroll dish for Reunion Steamboat Dinner when I was young. She said that it was our family's tradition to have this dish only during Chinese New Year. On this special occasion, she would make many eggrolls which would be the dish that was completely cleaned out first by all of us. Although Grandma had passed on several years back, her dish and tradition were never forgotten. My family would surely have eggrolls for every year's Reunion Dinner and it would still be the most popular dish among us. 

Sometimes, I would make and add these eggrolls to my meals whenever I miss Grandma, reminiscing the old times. Hence I would like to share Grandma's eggroll recipe accompanied with a bowl of mee sua, via this post with everyone.

Missing Grandma...

Cook N Roll~

Eggroll N Prawn Mee Sua Soup (Serves 2)

Main Ingredients

2 bunches Salted Mee Sua

4 Eggrolls (refer to Eggroll ingredients)

4 medium Prawns

2 pieces Pa Bo Cai / Chinese Lettuce

Side Ingredients (for Soup)

1 tbsp Ikan Bilis

4 chinabowls of Water 

Garnishing

2 tsps Fried Shallots

Frying Condiment

3 tbsps Grapeseed Oil (2 tbsps for frying Eggroll, 1 tbsp for deep frying Ikan Bilis)

Eggroll Ingredients

1 Egg

100gm Minced Meat (Pork / Chicken / Beef)

1 inch Carrot (chopped till small pieces)

1 tsp Light Soy Sauce (0.5 tsp for meat marinate, 0.5 tsp for egg mixture)

0.5 tsp Sesame Oil

1 - 2 dash of Ground White Pepper

Steps for Eggroll

1. Mix Minced Meat with chopped Carrots, Light Soy Sauce and Sesame Oil

2. Beat Egg, Ground White Pepper and Light Soy Sauce together

3. Heat 2 tsps Grapeseed Oil in wok using medium-low flame

4. Add 1 tbsp Egg mixture to wok and spread out evenly

5. Spread 1/4 (1 quarter) of Meat mixture from the middle of egg omelette, roll up the omelette

6. Fry for about 1 minute and transfer Eggroll to oil-absorbent paper

7. Repeat steps 1 to 6 to make three more Eggrolls

Steps for Mee Sua Soup

1. Heat Grapeseed Oil in wok using medium flame

2. Add Ikan Bilis and fry till crispy light brown

3. Discard remaining oil, add water to the wok and boil for 15 minutes

4. Add Eggrolls, Pa Bo Cai and Prawns to the wok and boil for another 5 minutes

5. Transfer Eggrolls, Pa Bo Cai and Prawns(deshelled and sliced half) to serving bowls

6. Blanch Mee Sua in a separate pot for 30 seconds, drain and add to wok for 10 seconds

7. Switch off heat in the wok, serve Mee Sua and Soup into the bowls

8. Garnish dish with fried shallots and Enjoy!