
Gold Bar Spring Roll
Level
moderate
Cooking
10 min
Preparation
40 min
Ingredients
Servings
8
Roast Duck shredded | 200 g |
Eggs beaten | 2 |
Spring Roll Skin in squares | 12 |
Dried Shrimps soaked and chopped | 15 g |
Turnip sliced thinly | 90 g |
Carrot sliced thinly | 90 g |
Leek sliced thinly | 24 g |
Garlic sliced | 20 g |
Cooking Oil | 1 l |
Oyster Sauce | 1 tsp |
Sugar | 1⁄2 tbsp |
Salt | 1⁄2 tsp |
White Pepper | 1⁄2 tsp |
How to cook
Prepare filling
- In a wok or large pan, heat oil. Add turnip, carrot, garlic, leek, dried shrimp, oyster sauce and all seasoning.
- Stir to get everything well mixed and continue to cook for about 3-5 minutes.
- Transfer cooked filling to a metal colander to drain off excess sauce. Allow filling to cool.
Start cooking
- Fry the beaten egg taking the form of a very thin omelette and slice thinly.
- Mix the egg together with the cooked ingredients including the roast duck.
- Roll the mixture with spring roll skin.
- Deep fry the spring rolls in oil at about 170°C till golden brown.
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