Authentic Asian Sauces

Copied to Clipboard!
default-banner
BACK TO 
anz600_vegetable-spring-rolls

Vegetable Spring Rolls

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    20mins

Healthy Vegetarian Chinese Food Vegetable Appetizer Dinner Lunch Less Than 60 mins Easy Recipes

What You Will Need

Ingredients

  • 90 g Cucumbers (shredded)
  • 75 g Carrots (shredded)
  • 195 g Chestnuts (cooked and peeled)
  • 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 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. Lee Kum Kee Light Premium Soy Sauce
  • 1 tsp Powdered Sugar

Made with
Lee Kum Kee products

PANDA OYSTER SAUCE

Oyster Flavoured Sauce

PANDA OYSTER SAUCE
LIGHT SOY SAUCE (PET)

Soy Sauce

LIGHT SOY SAUCE

How to make it

  1. Heat 1 tbsp. oil in a pan and stir-fry cucumbers, carrots and chestnuts. Add seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool.

  2. Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour batter.

  3. Deep fry the spring rolls in heated 5 tbsp. oil until golden brown. Drain. Serve with dipping sauce.