Spring Roll Pastry
8.5" Spring Roll Pastry
Net Weight 400 g (24 pcs)
INGREDIENTS
|
Spring Roll Pastry |
Wheat Flour, Water, Salt, Rapeseed Oil, Emulsifier (451, 450, 452, 475, 322), Antioxidant (300, 304) |
|
ALLERGENS
This product contains soyabeans, cereals containing gluten 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 frozen again after defrost, 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 |
276.0 |
kcal |
|
Protein |
10.2 |
g |
|
Total fat |
1.1 |
g |
|
Saturated fat |
0.0 |
g |
|
Trans fat |
0.0 |
g |
|
Carbohydrates |
56.2 |
g |
|
Sugars |
1.7 |
g |
|
Sodium |
450.0 |
mg |
COOKING DIRECTION
Suggested Serving (24 Spring Rolls):
a. Main Ingredients:
1. Cabbage - 425g (15oz)
2. Lean Meat - 140g (5oz)
3. Bamboo Shoot - 40g (1½oz)
4. Shiitake - 50g (2oz)
b. Preparation:
1. Defrost Spring Roll Pastry (24 pieces) 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 flour and Chinese wine.
4. Semi-fry all ingredients with dressing (10ml or 1/3oz water, 7.5g or 1/4oz corn starch, spices and salt).
5. Place the fillings on Spring Roll Pastry and wrap into small packets as display diagrams on the packing, set aside.
c. Deep Frying:
1. Place Spring Roll (24 pieces) into hot oil around 150℃ (300℉) and deep fried until golden brown colour.
2. Drain off excess hot oil and serve.
