Goong Gra Buang

Step1: Goong Gra Buang

(Crispy spring rolls stuff with prawn and pork)

Spring Roll


250 g Twin Fish Brand raw shrimps, peeled and minced
90 g minced pork 4 green onion, chopped
1 egg, separate egg yolk and egg white
1 pack Little Chef Frozen Spring Roll Pastry, defrosted
1 tsp of salt         ½ tsp of pepper         1 cup of oil


  1. In a bowl, mix minced shrimps, pork, egg yolk, salt, and pepper together until thick. Then, add green onion. Mix well.
  2. Take one spring roll sheet, spread mixture above evenly in the middle of the sheet. Try not to make the stuffing too thick. Leave 1½ – 2 inches around the edge.
  3. Paint a little egg white along the edge of the sheet. Then, cover on top with another spring roll sheet. Press lightly to ensure the two sheet stick together.
  4. Heat up the oil in wok, fry one spring roll at a time, use medium to low heat until it turns gold. Remove and place on the oil absorbing paper. Cut spring roll into 4 portions when serve.

recipe provided by

Step2: Dipping Sauce



½ cup sugar            1 cup water
¼ cup vinegar         Plum sauce, to taste
Chilli garlic sauce, to taste
Grounded peanuts (optional)


  1. In a saucepan, boil water, vinegar, and sugar on medium to low heat until sugar dissolved. Set aside.
  2. Take several scoop several spoons of the vinegar mixture in a ramekin, add plum sauce and chili garlic sauce till get the desire taste. Add ground peanuts just before serving.

Time Saving Options!

Aroy-D Brand Sweet and Chili Sauce
for Spring Rolls