Seafood Spring Roll

We are offering seafood spring roll.
processing chart: shrimp, crab meat, vegetables and raw materials washing preliminary processing chopping, grinding and mixing shrimp meat + crab meat + vegetables + seasonnings rolling with rice paper frying in vegetable oil cooling trays arranging freezing at 40oc/2hrs metal detecting cartons packing storing at -18oc. Expiry date: 18 months from production date
cooking method: defrosting not necessary, frying in cooking oil at 170oc -180oc from 3 to 5 minutes
serving suggestions: fried products can be served with vietnamese “nuoc mam” or with any of your favorite sauces and vegetables.