Hakiens – Egg Rolls

December 18th, 2013 by r.daswani

Hakiens are very popular starters in Mauritius; often serve in restaurants, pork, chicken, fish or vegetarian, it is your choice, they all taste good.


Serves – 4
500g ground pork
2 tsp chopped fresh ginger
1 tbsp minced garlic
1/4 cup soy sauce
1 tsp sugar
1 teaspoon sesame oil
100g shredded cabbage
100g shredded carrot
100g sliced, Shitake mushrooms
4 green onions, sliced
1 egg, beaten with
1 tsp water
The Wrapper
2 cups sifted, white flour
1 large egg
1 tsp salt
1 tsp sugar
1/2 cup ice cold water
1 cup cornstarch

In a large skillet, heat 2 tbsp oil and brown meat with ginger and garlic, drain all fat.
Stir in sugar, soy sauce and sesame oil, cook 2 minutes.

In a bowl, mix together chicken, cabbage, carrots, Shitake and green onions. Let cool slightly.

Place wrapper in front of you so that it looks like a diamond. Place 3 tbsp of filling in center of wrapper.

Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside, and prepare other egg rolls.

Deep fry in hot oil few egg rolls at a time, about 5 minutes, until golden, drain on paper towels.

Serve with sweet and sour sauce, garlic sauce or some chili sauce.

The Wrapper
In a food processor, mix flour, salt and sugar, add egg and water, and process 5 minutes, until you get smooth dough.  Cover and let it rest for 30 minutes.

Knead briefly, and then cut into 3 equal balls. On a lightly floured surface, roll each ball into 40cm square sheets, and then cut each sheet into 4. You will have 12 square wrappers.

Lightly dust wrappers with cornstarch to prevent them from sticking together, and cover with a damp cloth so that they don’t dry out.