Breakfast Shanghai Rolls using The Good Choices Breakfast Classics LONGGANISA and TOFU SCRAMBLE
1 250g pack The Good Choices LONGGANISA, crumbled
1 250g pack The Good Choices TOFU SCRAMBLE, thawed
1/2 cup jicama (singkamas), chopped
1/2 cup spring onions, chopped
1 tsp sea salt
1/4 tsp black pepper
30 pcs eggless spring roll wrapper, separated
1. Mix all of the ingredients in a mixing bowl.
2. On a flat surface, position the spring roll wrapper in a diamond pattern. Put one heaping tablespoon of the filling. Tuck the bottom pointed end to cover the filling and roll once. Tuck and fold the left and right pointed ends and roll tightly to fully enclose. Dab the seam with water and gently press to completely seal.
3. Preheat pan on medium heat with about 2 inches deep of oil. Fry the shanghai rolls, turning as needed, for about 7 to 10 minutes or until golden brown. Make sure not to overcrowd the pan.
4. Drain fried shanghai rolls on a wire rack or paper towel. Serve immediately with garlic rice, mango and tomato salad or atsara.