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STEAMED SPRING ROLLS IN VIETNAMESE STYLE
(Serving Size 4)

Cooking Method
Steaming

INGREDIENTS
- Minced Pork 90 g / 3 oz
- Yam Bean (chopped finely) 120 g / 4 oz
- Carrot (chopped finely) 50 g / 2 oz
- Chopped Wood Fungus (soaked) 2 tbsp
- Chopped Chinese Parsley 1 tsp

Vietnamese Wet Spring Roll Wrappers 10 sheets (cut into 15 cm x 15 cm squares) (can use rice roll sheets to replace), Chopped Roasted Peanuts 2 tbsp, Fried Shallot 2 tbsp

SEASONING MIX
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Sugar ½ tsp
- Water 1 tbsp
- HAC Corn Starch ½ tsp
- Fish Sauce 1 tsp

FOR SERVING
- Royles Pure Sesame Oil 1 tbsp
- Diced Green Onion 2 tbsp
- Fish Sauce 1 tbsp

INSTRUCTIONS
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. Stir in fish sauce. Pour over steamed spring rolls. Sprinkle with roasted peanuts and fried shallot. Serve hot.

Recipe adapted from Lee Kum Kee - www.lkk.com

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