Entrées
Shanghai Spring Rolls
上海春捲
Deep fry 4–5 minutes at 180°C · 6–8 per batch, from frozen
In the pack
- ◆Cabbage
- ◆carrot
- ◆glass noodle
- ◆wheat pastry
You'll need
- ◆Frying oil
- ◆sweet chilli sauce
The method
- 1
Heat 5–8 cm of oil to 180°C — a wooden chopstick dipped in should fizz around it.
- 2
Fry straight from frozen, 6–8 pieces at a time. No defrosting needed.
- 3
Fry for 4–5 minutes, turning once, until deep golden brown all over.
Timer 4:30 - 4
Lift out with a slotted spoon and drain on paper towel for a minute before serving.
Timer 1:00Drain well before serving
Did you know
Spring rolls are named for the festival, not the season — they were the first thing eaten after the new year fast.
Allergens
Contains gluten, soy. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.