Spring rolls & Sang Choy Bao

I am one of those people who love how one batch of something can be made into a variety of different dishes. 

Using shredded carrots, cabbage, lobok (Chinese daikon/turnip), & tinned crab meat, I stirfry them together with some soy sauce, Chinese rice wine & oyster sauce. 

Once cooked, I use some as a filling for my Spring rolls which I shallow fry in vegetable oil & the other half, I serve them in lettuce cups as Sang Choy Baos. 

   
 

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