Seafood-Mango Spring Roll With White Sauce

Unilever Food Solutions Malaysia

Recipe detail information Seafood-Mango Spring Roll With White Sauce

Yield

10 servings

Ingredients (10 servings) Amount

Measure

Name

70.00

g

Fish Fillet (cut medium cubes) (minced)

280.00

g

Shrimps (21/30) (cubed)

55.00

g

Mushroom, Black (finely chopped)

55.00

g

Veg, Onions (finely chopped)

10.00

pc

Misc, Spring Roll Skin

10.00

pc

Misc, Vietnamese Rice Paper

200.00

g

Fruits, Mangoes, fresh Cooking oil for frying SAUCE

35.00

g

Knorr White Sauce Mix 850g

35.00

ml

Bev, Water Salt to taste

20.00

g

F & O, Butter, unsalted

Preparation Filling:

1

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

21.05.2017

Unilever Food Solutions Malaysia

Recipe detail information

1. Blanch minced fish & shrimp pieces lightly. Drain, set aside.

2. Melt butter in a wok and sauté onions until fragrant. Add in water, milk, KNORR White Sauce Mix and season lightly with salt.

3. Add the blanched minced fish and shrimp as well as the mushroom into the sauce mixture and bring to boil. Scoop up once cooked.

Method Of Wrapping:

1. Place sufficient amount of filling onto a piece of spring roll and wrap it neatly.

2. Wrap the spring roll with another layer of Vietnamese Rice paper.

3. Deep fry at medium heat until golden brown. Serve hot.

2

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

21.05.2017