Scallop Spring Roll

We are offering scallop spring roll.
processing chart: shrimp, crab meat, vegetables raw materials washing preliminary processing chopping, grinding and mixing shrimp meat + crab meat + vegetables + seasonnings rolling with net paper frying in vegetable oil cooling trays arranging freezing at 40oc/2hrs metal detecting cartons packing storing at -18oc. Expery date: 18 months after production date
cooking method: defrosting not necessary, frying in cooking oil at 1700c –180oc from 3 to 5 minutes
serving suggestions: fried products can be served with vietnamese “nuoc mam” or any of your favorite sauces and vegetables.