Bangus Spring Rolls
By Maggi Magic Sarap
1/4 cup vegetable oil
600g bangus fillet, boneless & skinless
2 sachets 8g MAGGI MAGIC SARAP
1 head garlic, minced
2 stalks leeks, white part only, sliced
1 pc small carrot, shredded
1 cup bean sprouts
12 pcs water chestnuts, chopped
1 cup soaked bihon, blanched
1 tbsp sugar
1/4 tsp freshly ground pepper
30 pcs small lumpia wrapper
2 tbsp flour, mixed with 1/4 cup water
2 liters vegetable oil for deep frying
Servings: 7-9
INSTRUCTIONS:
1. Preheat oil for pan frying. Season bangus fillet with 1 sachet of MAGGI MAGIC SARAP. Fry until golden brown. Set aside to cool. Flake cooked bangus fillet and set aside.
2. Remove oil from the pan leaving 1 tbsp. Sauté garlic and leeks for 2 minutes. Add shiitake mushroom and cook for 2minutes. Transfer to a bowl. Add the flaked bangus, carrot, bean sprouts, water chestnuts and bihon. Season with 1 sachet of MAGGI MAGIC SARAP, sugar and pepper.
3. Get a lumpia wrapper and place 2 tbsp of the filling. Fold, tucked the sides, and roll. Seal with flour and water mixture. Assemble the rest of the filling.
4. Preheat oil for deep frying and deep fry the Spring rolls until golden brown. Serve warm.
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