Ingredients:

1. 50g pine seed
2. 80g ostrich
3. 40g of Chinese water chestnut, mushroom, carrot and French beans.
4. 2 sheets of spring roll skin

Seasoning:

Oyster sauce, MSG, corn flour, soy sauce, pepper, salt and sugar accordingly.

Method:

1. Diced C, and then blanch in boiling water.
2. Deep fry A until golden brown.
3. Mix B with little bit of oil.
4. Heat oil in wok, stir-fried B with seasoning, then add in C, fry until fragrant,add A.
5. Wrap the fried ingredients with spring roll skin.
6. Deep fry the rolls until golden brown.

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