Recipe Cuisine: Vietnamese
Theme: Meat-Free Marvels
Veggie spring roll
By: Phuong Le
Ingredients
- Spring roll leaves -20
- 100g tofu, crushed
- 50g prawn (optional)
- 50g enoki mushroom
- 1 can of Valco beansprout
- 1 can of Valco bamboo shoot
- 2 tablespoon of Lee Kum Kee panda oyster sauce
- 2 small carrots
- 10g Dried enoki mushroom
- Spring onion and onion
- 1 can of chopped water chestnut
- Squid fish sauce, garlic, chilli, sugar, lemon
Product used in recipe
- LEE KUM KEE - PREMIUM OYSTER SAUCE
- VALCOM - BAMBOO SHOOT SLICES
- VALCOM - WATER CHESTNUT SLICED
Method
- Chopped all veggie and ingredients in similar sizes, mix well with crushed tofu, seasoned with oyster sauce and pepper. Put into fridge for 10 mins to mellow out flavour
- Wrap 2 tablespoons of fillings into springroll leaves
- In a frying pan, put lots of oil to submerge the springroll. Wait for oil to heat up well then deep fry to golden color.
- Prepare dipping sauce by first making lemonade - mixing sugar, lemon into water. Then put chopped garlic, chilli and fish sauce, mixing to taste.
