INGREDIENTS:
Batter
- ½ pack (30 g) UFC Crab and Corn Soup
- 2 egg whites, lightly beaten
- ¼ tsp ground pepper
Mixed Vegetables
- 1 cup green peas or baguio beans
- 1 small carrot or camote, diced
- 100 g tofu, diced
- 12 pcs large lumpia wrapper
- 1 cup UFC Golden Fiesta Canola Oil
- 3 Tbsp Silver Swan vinegar
PROCEDURE:
- Combine batter ingredients. Mix well.
- Add vegetables and tofu. Mix well.
- Put 2 Tbsp of the vegetable mixture on a lumpia wrapper.
- Fold its sides and roll up to make spring rolls.
- Repeat the process for the remaining mixture.
- Fry the spring rolls in hot UFC Golden Fiesta Canola Oil until golden brown.
- Serve immediately with Silver Swan vinegar.
