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Soak the mung bean vermicelli in water until soft. Drained.
Cut the chicken breast meat, shrimps and onions into small cubes
Cut the carrots and yam bean into fine julienne by hand or with a mandolin.
Cut the scallion into small pieces
Heat up the oil in a saucepan or wok, stir-fry the chicken meat until cooked.
Add the shrimps, and continue to stir-fry until it is cooked. Remove from heat.
Mixed the shrimp and chicken with all the remaining ingredients.
Place the wrapper with one of the corners near you, like a diamond, on a clean and dry surface.
Place about 20-25g of filling on the wrapper, slightly off center but near to you.
Fold the corner nearest to you over the filling. Roll it tight.
Fold the left and right corner to the center.
Place a dollop of cornstarch slurry or egg liquid on the tip of the remaining corner.
Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg liquid to act as gum to secure the seal at the folding.
Place a large piece of plastic sheet on a shallow pan.
Place the spring roll seam side down on the plastic sheet.
Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen.
Remove the frozen spring rolls and store it in a freezer safe container.
Heat up the oil in the deep fryer or wok to 350°F/175°C.
Deep fried the spring 5 minutes until they turn golden brown.
Prepare the dipping sauce
Mix all the ingredients in a small pot.
Heat it up until the sugar is dissolved.