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CRABMEAT EGG FOO YONG SPRING ROLLS

It's true - Everything IS better in a Spring Roll. Today, we marry two wedding dinner classics - Crabmeat Egg Foo Yong and Spring Rolls, both always present on wedding banquet menus, in a dish simply called - Cold Dish.


Relive that taste that is always associated with happy wedding dinners while we sit out these Covid times without any wedding parties in sight anytime soon.





  • Frozen Crabmeat

  • Spring Roll Skin

  • Shredded Carrots

  • Eggs






STEP ONE:

  • Adjust the ingredients according to your taste. Some like more crabmeat, some more eggs, and some (like Aunty Belen) like tons of shredded carrots.

  • Boil crabmeat to clean and freshen up. Squeeze out all the water before proceeding to the next step.




STEP TWO

  • Make a scrambled egg mixture with all your ingredients and add salt and pepper to taste.


STEP THREE

  • Roll them up in the Spring Roll Skin




STEP FOUR

  • Deep Fry in medium heat just to brown the skin and make it crispy.




STEP SIX

  • This is the best and easiest step - Eat it all up!





Bon Appetit !!

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