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Spring Rolls
What You Will Need
Ingredients
- 150 g pork [shredded]
- 15 pcs spring roll wrappers
- 5 pcs Chinese mushrooms [soaked, squeezed and shredded]
- 25 g yellow chives [sectioned]
- 50 g beansprouts [drained]
- FLOUR PASTE: 2 tsp. plain flour + 2 tsp. water
Marinade
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- ½ tsp. cornstarch
Sauce Mix
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 4 Tbsp. Lee Kum Kee XO Sauce
- 4 Tbsp. water
- ½ Tbsp. cornstarch
Made with
Lee Kum Kee products
How to make it
Marinate pork for 15 minutes.
Stir-fry pork in 2 Tbsp. oil until done. Add mushrooms, yellow chives, beansprouts and stir-fry until tender. Stir in sauce mix and heat through. Set aside to cool.
Divide pork fillings into 15 portions. Wrap each portion with spring roll wrapper to form spring rolls. Seal ends with plain flour paste.
Deep-fry spring rolls in hot oil until golden yellow and crisp.
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