Authentic Asian Sauces
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
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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.
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Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour batter.
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Deep fry the spring rolls in heated 5 tbsp. oil until golden brown. Drain. Serve with dipping sauce.