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Steamed Spring Rolls in Vietnamese Style

Preparation Time:   30  (mins)
Cooking Time:   7  (mins)
Cooking Method:   Steam
Cook level:   Normal
Serving Size:   4  (person)


Vietnamese Wet Spring Roll Wrappers 10 sheets [cut into 15 cm x 15 cm squares]
Yam Bean 120 g / 克chopped finely
Minced pork 90 g / 克
Carrot (s) 50 g / 克 [chopped finely]
Wood fungus 2 tbsp / 湯匙 [ soaked and chopped]
Chinese parsley 1 tsp / 茶匙 [chopped]
Peanuts 2 tbsp / 湯匙 [chopped and roasted]
Shallots 2 tbsp / 湯匙 [deep-fried]


Premium Oyster Sauce 1 tbsp / 湯匙
Water 1 tbsp / 湯匙
Fish Sauce 1 tsp / 茶匙
Sugar 1/2 tsp / 茶匙
Corn starch 1/2 tsp / 茶匙
Sesame Oil (Blended) 1 tbsp / 湯匙
Diced Green Onion 2 tbsp / 湯匙
Fish Sauce 1 tbsp / 湯匙

  1. Prepare filling : Stir-fry pork in 1 tbsp oil until done.  Add yam bean, carrot, wood fungus and stir-fry for 1-2 minutes.  Stir in seasoning mix, Chinese parsley and heat through.  Let cool.
  2. Divide filling into 10 portions and wrap up with spring roll sheets to form squares.  Arrange on a serving plate and steam for 3-4 minutes.
  3. Saute diced green onion in Lee Kum Kee Sesame Oil(Blended).  Stir in fish sauce.  Pour over steamed spring rolls.  Sprinkle with roasted peanuts and fried shallot.  Serve hot.

Tag: Spring Rolls, Vietnamese

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