INGREDIENTS
Spring Roll Pastry |
Wheat Flour (63%) Water, Vegetable Oil [Palm Oil, Sunflower Oil, Shea Nut Oil, Antioxidant (322, 307b)], Salt, Antioxidant (300) |
ALLERGENS
This product contains Cereals Containing Gluten, Soya Beans, Tree Nuts and their products.
Produced in a factory where crustacean, eggs, fish, peanuts, milk, tree nuts and their products are also handled.
STORAGE CONDITION
Must be kept in frozen compartment of refrigerator at or below -18°C (0℉).
* If freezing again after thawing, the taste and quality may be changed.
** If the product is not served at a time, please seal the wrapper firmly.
NUTRITION INFORMATION
Serving Size |
100 | g |
Per serving |
|
|
Energy |
294 | kcal |
Protein |
10.3 | g |
Total fat |
2.0 |
g |
Saturated fat |
0.6 |
g |
Trans fat |
0.0 |
g |
Carbohydrates |
58.6 |
g |
Sugars |
2.0 |
g |
Sodium |
436 |
mg |
COOKING DIRECTION
Suggested Serving (4 Spring Rolls):
a. Main Ingredients:
1. Cabbage - 35 g
2. Lean Meat - 12 g
3. Bamboo Shoot - 4 g
4. Shiitake - 4 g
b. Preparation:
1. Defrost Spring Roll Pastry at room temperature for about 30 minutes.
2. Remove wrapper and cover with a clean moistened cloth, set aside.
3. Shred main ingredients (1-4). Season meat with salt, corn starch and Chinese wine.
4. Semi-fry all ingredients with dressing (1 mL water, 1 g corn starch, spices and salt).
5. Place the fillings on Spring Roll Pastry and wrap into small packets as display diagrams, set aside.
c. Deep Frying:
1. Place Spring Roll into hot oil around 150℃ (300℉) and deep fried until golden brown colour.
2. Drain off excess hot oil and serve.