Crab and Corn Tofu Spring Roll

INGREDIENTS:

1/2 pack (30g) UFC Crab and Corn Soup
0 NaN Batter
2 pc egg whites, lightly beaten
1/4 tsp ground pepper
1/100 Mixed Vegetables
1 cup green peas or Baguio beans
1 pc small carrot or camote, diced
100 g tofu, diced
12 pcs larged lumpia wrapper
1 cup UFC Golden Fiesta canola Oil
3 tbsp Silver Swan vinegar

PROCEDURE:

1. Combine batter ingredients. Mix well.
2. Add vegetables and tofu. Mix well.
3. Put 2 Tbsp of the vegetable mixture on a lumpia wrapper.
4. Fold its sides and roll up to make spring rolls.
5. Repeat the process for the remaining mixture.
6. Fry the spring rolls in hot UFC Golden Fiesta Canola Oil until golden brown.
7. Serve immediately with Silver Swan vinegar.

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