LEE KUM KEE
Recipes -
Catering

Vegetable Spring Rolls

Ingredients

Sheets spring roll wrappers 10
Shiitake mushroom(s), soaked and shredded 50g
Carrot (s), shredded 50g
Bean sprouts 50g
Spring onion, shredded 20g
Oil 15g
Oil for deep-frying

Marinade

Method

1 Stir-fry shiitake mushrooms, carrot, bean sprouts and spring onion.
2 Add Oyster Sauce and cook until thickens. Set aside and let cool.
3 Divide filling into 10 portions. Place a portion of the filling onto the edge of a wrapper. Slowly pull the wrapper and roll over the ingredients. Remember to tuck in the ingredients while rolling. When you roll to middle of the wrapper, fold the left and right sides to the middle and roll up the rest of wrapper. Seal with flour paste. Repeat the same way and roll up all spring rolls.
4 Deep-fry spring rolls in hot oil until golden yellow and crisp. Drain and put on a serving plate.
5 Serve with dipping sauce.
 
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