Vegetable Spring Rolls
What You Will Need
Ingredients
- 90 g Cucumbers (shredded)
- 75 g Carrots (shredded)
- 5 g Black fungus (soaked and drained, shredded)
- 6 tbsp. Oil
- 25 g Bean vermicelli (soaked and drained)
- 10 Spring roll wrappers
Seasoning
- 2 tbsp. Lee Kum Kee Panda Brand Oyster Sauce
- ½ tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp. Water
- ½ tsp Sugar
- ¼ tsp Corn starch
- A pinch of ground white pepper
- Batter
- 1 tbsp. water mixed with 1 tbsp. flour
Dipping
- 1 tbsp. Worcestershire sauce
Made with
Lee Kum Kee products
How to make it
Heat 1 tbsp. oil in a pan and stir-fry cucumbers, carrots and black fungus. Add seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool.
Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour batter.
Deep fry the spring rolls in heated 5 tbsp. oil until golden brown. Drain. Serve with dipping sauce.