Vegetable Spring Rolls

Chef Leslie

Ingredients:

90g Cucumbers (shredded)
75g Carrots (shredded)
5g Black fungus (soaked and drained, shredded)
6 tbsp Oil
25g Bean vermicelli (soaked and drained)
10 Spring roll wrappers

Seasoning Mix

2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
1⁄2 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp Water
1⁄2 tsp Sugar
1⁄4 tsp Corn starch
A pinch of ground white pepper

Batter

1 tbsp water mixed with 1 tbsp flour

Dipping Sauce

1 tbsp Mae Ploy
Sweet Chilli Sauce

Method:

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.
Deep fry the spring rolls a second time for 1 min. Serve with dipping sauce.

Tip

Choose spring roll pastry that is made of wheat and square shape at around 20cm in length.

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