Heat 2 tablespoons of oil and stir fry the shreds and shrimps.
Add seasoning, then add the cornstarch water to thicken. Remove and leave to cool.
Spread the spring roll skin, top the filling and roll to a long cylinder. Seal the opening with flour paste (mix flour with water), and deep-fry till golden brown. Serve hot, with Lea & Perrins' Worcestershire Sauce.
Submitted by : Lindsey Taylor
There are no comments yet
Do you like this recipe? Have you put your own twist to it? Please do share.