Tulip Premium Pork Luncheon Meat spring roll

• 1 h 0 min
• 4 persons

Ingredients

• 340 g Tulip Premium Pork Luncheon Meat 40% less sodium
• 200 g Taro
• 100 g Carrot
• 50 g Onion
• 15 g Wood ear mushroom
• 1 tbsp Sliced red onion
• 1 tbsp Chopped red onion
• 2 tbsp Chopped garlic
• 0.5 tsp Salt
• 1 tsp Seasoning
• 1 tsp Sugar
• 3 packs Rice net papers
• 250 g Lettuces
• 1 bulb Salad
• 500 ml Cooking oil

FISH SAUCE

• 2 tbsp Fish sauce
• 3 tbsp Sugar
• 1 tbsp Lime juice
• 2 tbsp Water
• 1 tbsp Chopped garlic
• 1 tbsp Chopped chili

Print recipe

Instructions

Food preparation:

• Grate the Tulip Premium Pork Luncheon Meat
• Cut the taro and carrot into thin strips
• Put the wood ear mushrooms in water until it’s soft
• Cut it into thin strips

Heat pan, add a little oil, add 1 tablespoon sliced red onion, 1 tablespoon chopped onion, fry until it’s golden.

Mix the Tulip meat with taro, carrot, onion, wood ear mushroom, fried red onion & garlic, chopped garlic, chopped red onion, salt, seasoning and sugar.

Place the mixture on the rice net paper, wrap and roll.

Fry the Tulip rolls in the hot pan with oil until it is brown. Take them out and let them cool for 10-15 minutes.

Fry the Tulip rolls a second time until it’s crispy and golden.

Making the fish sauce:
Mix and stir all ingredients: Fish sauce, sugar, lime juice, water, chopped garlic and chopped chili.

Serve the Tulip spring roll with lettuce, salad and fish sauce. Can also be served with fresh rice noodles.