Cooking Time | 10 min

Golden Spring Roll with Shrimp

Nutritional Information
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Spring Roll Wrapper (20 pieces),
cut into 6” x 6”
1 pack
Pork, ground 120g
Pickled Cabbage 90g
Firm Tofu 1 piece
Shrimp, large (16-20) 16 pieces
Knorr® Chicken Broth Mix 1 tsp
White pepper  ½ tsp
Egg (beaten) 1
Becel® oil
1 litre


Hellmann′s® mayonnaise
1 tbsp



• Pork can be substituted with other meat such as chicken.
• To let the shrimp flat & straight, make two cuts at the bottom part of the shrimp.