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'Amocan' Chilli Seaweed Crunch

How to make Chilli Seaweed Crunch Summer Roll?


1.      Place the rice papers separately in a bowl of tepid water until softened, 10seconds. Pat papers dry.

2.      In the lower center of paper, lay out one or two cilantro and Thai basil leaves.

3.      Add some julienned vegetables and daikon sprouts and cooked shrimp.

4.      Pull the bottom of rice paper over filling, and roll over one time.

5.      Fold over the 2 sides and roll again, as tight as possible.

6.      Lastly, cut the rolls and serve alongside ‘AMOCAN Chilli Seaweed Crunch’