Preparation:
Preparation :
• Soak glass noodles in cold water for approximately 15 minutes.
• Fry crab meat, bean sprouts, soaked glass noodles, garlic and mushrooms in a wok.
• Season with soy sauce and sugar, remove and cool down.
• Fill spring roll sheets and close edges with egg yolk.
• Deep fry in oil until golden brown then serve with sweet plum sauce.
CHEF’S TIP:
• Fry the spring rolls at the very last minute to obtain a crisp spring roll. Serve immediately.
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