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OmniPork Luncheon Spring Roll

Time: ≤30mins Veg. Cat.: Vegan / Buddhist Friendly Cooking: Deep-fry Category: Banquet Dish Servings: 4 Author: Peony Tsang

Ingredients

OmniPork Luncheon

2 pcs (80g)

Spring Roll Pastry

4 pcs (32g)

Bean Sprout

30g

Carrot (Shredded)

1/2 pc (32g)

Dried Black Fungus (Soaked)

2 tsps (10g)

Chili Pepper (Deseeded, Shredded)

2 pcs (22g)

Cucumber (Shredded)

1/2 pc (32g)

Vegan Fish Sauce

1 tbsp (15ml)

Thai Sweet Chili Sauce

As appropriate

Potato Starch

1 tsp (3g)

Water

30 ml

Oil

As appropriate

Steps

Step 1

Cut the frozen OmniPork Luncheon into strips and pan-fry until browned, set aside.

Step 2

Heat oil in a pan, stir-fry carrot over medium heat until slightly transparent. Then, add cucumber and black fungus. Turn to high heat and stir-fry bean sprout and vegan fish sauce until aromatic.

Step 3

Place filling, 2 OmniPork Luncheon strips and chili pepper onto the spring roll pastry, then wrap it and brush the mixture of potato starch and water to enclose the pastry sheets.

Step 4

Heat the oil and deep-fry OmniPork Luncheon spring roll for 45 seconds until golden brown. Or air-fry under 180 °C for 10 minutes.

Step 5

Drain the oil and serve with thai sweet chili sauce. Enjoy!