
Gold Bar Spring Roll
Level
moderate
Cooking
10 min
Preparation
40 min
Ingredients
Servings
8
Knife Brand 100% Pure Groundnut Oil | 1 l |
Roast Duck, shredded | 200 g |
Turnip, sliced thinly | 90 g |
Carrot, sliced thinly | 90 g |
Eggs beaten | 2 |
Salt | 1⁄2 tsp |
Spring Roll Skin in squares | 12 |
Knife Brand 100% Pure Groundnut Oil | 2 tbsp |
White Pepper | 1⁄2 tsp |
Dried Shrimps, soaked and chopped | 15 g |
Garlic, sliced | 20 g |
Leek, sliced thinly | 24 g |
Sugar | 1⁄2 tbsp |
Oyster Sauce | 1 tsp |
How to cook
Step 1
- In a pre-heated wok, fry the turnip, carrot, garlic, leek, dried shrimp, oyster sauce and all seasoning together with 2 tbsp of oil for 2 mins over high heat.
Step 2
- Let it cool and squeeze dry.
Step 3
- Fry the beaten egg taking the form of a very thin omelette and slice thinly.
Step 4
- Mix the egg together with the cooked ingredients including the roast duck.
Step 5
- Roll the mixture with spring roll skin.
Step 6
- Deep fry the spring rolls in Knife Brand 100% Pure Groundnut Oil at about 170°C till golden brown.
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