Hakien is a traditional Mauritian-Hakka food very similar to the Chinese spring rolls. Our Mauritian hakien recipe is made with chicken and a mix of vegetables but these can be made with a variety of other ingredients including prawns, fish, pork or chicken and shredded vegetables. Hakiens are super crispy and a great snack to share with others or to have all by yourself!
Follow our video below and feel free to replace any ingredients in the filling to make it vegan or vego!
- 15 pcs rice paper sheet
- 500 g chicken mince
- 150 g carrot grated
- 100 g cabbage shredded
- 50 g bamboo shoots cut in julienne
- 10 g black fungus cut in julienne
- 1 tbsp garlic minced
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp corn starch diluted in 4-5 tbsp water
- 1 pinch salt
- ½ tsp white ground pepper
- ½ tsp black ground pepper
- oil to stir fry
- 250 g plain flour
- 50 ml vegetable oil
- 350 ml water
- 1 tbsp salt
- Pour some oil in a large frying pan on medium-high heat. Add the minced garlic and stir for a few seconds.
- Next, add the chicken mince and cook for 5mins while stirring from time to time.
- Next, add the carrots, cabbage, bamboo shoots and black fungus. Cook for 1–2mins while stirring well to combine everything.
- Then add the seasonings — light soy sauce, fish sauce, pepper and salt — and mix well to combine.
- Next, add in the diluted corn starch liquid and stir to combine well. The filling mixture should start to feel more sticky.
- Transfer the filling to a bowl and set aside to cool down before assembling the Hakien.
- In a large bowl, add all the batter ingredients and whisk until everything is well combined and the consistency is a smooth batter liquid.
Assemble the Hakien
- Check out video for full details!
- Start by dipping the rice paper sheet into cold water for a few seconds.
- Then place about 2 tbsp of filling into the centre of the rice paper sheet, and roll the rice paper similar to a spring roll, burrito or wrap!
- Fill a medium-large pot half-way with vegetable oil and heat on medium-high heat.
- Dip the rolled up Hakien in the batter mixture, then gently place it in the deep frying oil.
- Deep fry them for 5mins, then take them out and let cool down for 10mins.
- Once the Hakien are cooled down, deep fry a second time by dipping in the batter again and gently putting it back in the deep frying oil for 10mins or until golden brown.