Cooking Instructions
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Step 1
Heat
Oil (2 Tbsp)
in a pan. Add
Dried Shrimp (1 oz)
and saute till fragrant. Add
Dried Mushrooms (2/3 cup)
cook briefly, and pour in the
Green Cabbage (1 2/3 cups)
and
Carrots (1 cup)
. Cook briefly.
Step 2
Add
Asian Celery (1 Tbsp)
and season with
Poultry Seasoning (1 tsp)
. Thicken the mixture with a little bit of
Corn Starch (to taste)
and allow it to cool down.
Step 3
Place a sheet of
Spring Roll Wrappers (8 sheets)
on a cutting board. Place some filling and roll into a spring roll. Apply a brush of the white part of the
Egg (1)
to seal the spring roll. Repeat until filling is used up.
Step 4
Heat
Oil (as needed)
to deep fry the spring rolls. Fry until golden brown and serve.
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