Special Recipes

Crispy spring roll


  • Ground pork 200 g
  • Vermicelli soak in water 300 g
  • Shredded cabbage 200 g
  • Shredded carrot 100 g
  • Coriander root, pepper, garlic (finely pounded) 1 tbsp
  • Oyster sauce 1 tbsp
  • Sugar 1 tbsp
  • White soy sauce 2 tbsp
  • Healthy Chef Cooking Oil for fry the filling 2 tbsp
  • Spring roll flour size 8.5 x 8.5 inch 1 pack
  • White egg
  • Healthy Chef cooking oil for deep fry 2 cups
  • Sweet sauce
  • Vegetable for decorating as prefer


  1. Heat the pan with medium heat, add coriander root, pepper, garlic and filling ingredients (ground pork) into the pan. Stir until all mix well and cook.
  2. Set aside and wait until the filling is getting cool
  3. Scoop the filling into the spring roll flour. 
  4. Wrap the dough by using the corners towards the center of the filling. Fold the left and right corners together. Roll once and apply the white egg to the top.
  5. Heat the wok with medium to high heat. Add each of spring roll into the wok. Deep fry until turn to yellow color. Set aside and drain the cooking oil out.
  6. Ready to serve with sweet sauce and vegetable