Fry the spring roll wrappers to form a cup shape in hot oil until they turn golden brown, and drain.
Take a can of Lee Kum Kee Abalone in Premium Oyster Sauce and cut the abalones into small cubes.
Cook the yam and asparagus in boiling water until fully cooked and drain.
Heat up the abalone from the other can of Lee Kum Kee Abalone in Premium Oyster Sauce, then place the whole abalones on top of the cups and serve.
Vegetable Fried Rice
Beef Egg Noodles with Green Beans
Soup Base for Fish & Cilantro Hot Pot