INGREDIENTS:
- 200 g rendang beef, shredded
- 2 tbsp celery, sliced thinly
- 1 tsp chili flakes
- 20 spring roll sheets
- 1 egg, beaten
- Cooking oil, as needed
HOW TO MAKE:
- Mix the shredded rendang, celery, chili flakes, and Sasa Gourmet Powder. Stir well.
- Add the mixture on top of a spring roll sheet. Roll and fold the edge with beaten egg. Repeat the process.
- Fry the spring rolls with high heat until they change color. Serve while hot.
