Ingredients Jump to Instructions ↓

  1. 10 pcs Cucumber

  2. 120 g 75 g 40 g 15 g Seasoning Mix Premium Oyster Sauce

  3. 2 tbsp Pure Sesame Oil

  4. 1/2 tsp Water

  5. 1 tbsp Sugar

  6. 1/2 tsp Corn starch

  7. 1/4 tsp Pepper a dash Paste For Sealing Water

  8. 1 tbsp Plain Flour

  9. 1 tbsp Dipping Sauce Sauce for Sweet & Sour Pork / Spare Ribs

  10. 4 tbsp

Instructions Jump to Ingredients ↑

  1. Soak bean vermicelli in water until soft. Drain and set aside. Soak black fungus in water until soft. Drain and shred. Stir-fry cucumber, water chestnuts and black fungus in 1 tbsp oil. Add seasoning mix and heat through. Let cool and then stir in bean vermicelli. Divide filling into 10 portions. Place a portion of filling onto each spring roll wrapper. Roll up spring rolls and seal with flour paste. Deep-fry spring rolls in hot oil until golden yellow and crisp. Drain and put on a serving plate. Serve with Lee Kum Kee Sweet and Sour Sauce.


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