Goong Gra Buang

Ingredients:
Shrimp Head-on	250 g
Minced pork	90 g
Green onion, chopped	4
Egg, separate egg yolk and egg white	1
Little Chef Frozen Spring Roll Pastry, defrosted	1 pack
Salt	1 tsp
Pepper	1 tsp
Oil	1 cup

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.

🕒 Time Saving Option!

Aroy-D Sweetened Chili Sauce for Spring Roll

1. Pound spices ingredients into a fine paste.
2. Place peanuts and water in a saucepan and bring to a boil over low heat. Simmer until mixture becomes thick. Stir constantly for about ½ hour. Set aside.
3. Heat cooking oil in a wok and fry pounded spices until fragrant and oil separates.
4. Add paste to the peanuts, and then add salt, sugar and tamarind water.
5. Boil sauce over a low heat for 5-7 minutes until sugar is dissolved. Stir often.
6. Transfer to a bowl and leave to cool.
7. Serve separately with crispy spring rolls.