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Filling

  • Seasoning for Vegetables 10 g
  • Sesame Oil 3 g
  • Bamboo shoot, clean and thinly sliced 300 g
  • Carrot, peel and french cut 100 g
  • String bean, french cut 100 g
  • Shimeiji mushroom, chopped 100 g
  • Shallots, sliced 20 g
  • Garlic, sliced 8 g
  • Ginger, peeled and chopped 10 g
  • Celery, chopped 10 g
  • Leek, slice 10 g
  • White Sugar 8 g

Spring Rolls

  • Spring Roll Skin 12 pc
  • Fresh Egg, beaten 1 pc
  • Water 80 ml
  1. Filling

    • Sauté shallot, garlic, and ginger till flavour out.
    • Add carrot, string bean, mushroom & bamboo shoot, then season with vegetarian seasoning, oyster sauce, sesame oil and sugar, stir well.
    • Add celery, leek, and water, stir well.
  2. Spring Rolls

    • Prepare the skin, put the filling on. Then roll the skin use beaten egg for stick the skin.
    • Heat frying oil, then fry the spring roll till golden brown.
    • Serve the spring roll with chili sauce and garnish with vegetables.
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