50 gms spring roll dough (store bought)

    100 gms tiger shrimps

    10 gms ginger

    10 gms rice noodles (store bought)

    15 gms imitation crab

    10 gms soy sauce

    50 gms plum mirin (non-alcoholic)

    10 gms mitsukan or rice vinegar

    5 gms mint

    5 gms cilantro

    15 gms lettuce leaves  

    3 gms microgreens

    1 egg

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Ingredient Substitution Guide


Spring roll preparation:

Begin by peeling and deveining the shrimp, then chop them finely with a knife and mince them. Keep the minced shrimp aside.

Next, cook the rice noodles for 3 to 5 minutes and drain the water.

Add finely minced ginger, mirin, soy sauce and oyster sauce to the minced shrimp and mix well.

Take the dough and spread it out, then place the shrimp stuffing in it. Add the crab and rice noodles to the dough and roll it up. Watch the technique in the video guide.

Heat a deep fryer to 180°C and cook the spring rolls for 4 minutes.

Sauce preparation:

Add the plum mirin and mitsukan to a pan and boil the sauce twice.

Add some chopped mint and cilantro to the plum sauce and mix well.


Serve the spring rolls with the sauce and fresh lettuce leaves. 

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