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Crispy grass-fed deer and willow spring rolls


Deer tenderloin        500g

Onion               50g

Ginger               50g

Garlic               appropriate amount

Doubanjiang        40g

Sturgeon roe        Moderate amount          

Cornstarch            40g

Fuel consumption            50g

Sugar                75g

Chicken powder             7g

Salt                5g

Clear oil             30g

Light soy sauce, dark soy sauce        Appropriate amount

vinegar,Sesame oil            Appropriate amount

Vietnamese spring roll wrappers         Several sheets


1. Cut the deer willow into shreds, rinse away the blood and drain;

2. Add 50g of green onion and 50g of ginger to 100g of water and extract the juice. Soak the shredded deer willow for ten minutes and drain;

3. Add 40g cornstarch and 30g water, mix well and then add 30g clear oil;

4. Heat the pot and fry the marinated shredded deer fillet until fragrant, pour out and stir-fry the minced garlic until fragrant, then add 40g bean paste, 50g oyster sauce and stir-fry until fragrant, add 60g sugar, 5g salt, 7g chicken powder, 20g cornstarch and 50g water. Turn on the thickener;

5. Stir-fry until fragrant, pour sesame oil and remove from the pan. After cooling, wrap in spring roll wrappers;

6. Fry until crispy and garnish with sturgeon roe and green onions. Serve in a bowl;

Sauce: light soy sauce, dark soy sauce, bean paste, sturgeon roe, vinegar, cornstarch, oyster sauce, salt, flavor, sugar, clear oil, sesame oil

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