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Shredded Chicken & Bamboo Shoot Wraps Serves 4


8 sheets Spring Home Roll Pastry (8.5”)

4 pieces Chicken breast, shredded

300g Bamboo shoot, shredded

80g shredded Green pepper

1 Tsp chopped Garlic

1 Tsp chopped Ginger



1 Egg white

2 Tsp Corn flour

1 Tbs Light soy sauce

1 Tsp Sugar

1 Tsp Rice wine

1 Tsp Sesame oil



1 Tbs Oyster sauce

1 Tbs Light soy sauce

1 Tsp Sugar

½ Tsp Sesame oil

½ Tsp Rice wine

150ml Chicken stock

1 Tbs Corn flour mixed with 2 Tbs water

Spring Home TYJ Spring Roll Pastry 8.5″ 20x275g

Size: 40x20x275g

Product ID: 32221

HAC Superior Light Soy Sauce 630ml

Size: 12x630ml

Product ID: 677601

Royles Sesame Oil 370ml

Size: 24X370ml

Product ID: 590151

HAC Rice Cooking Wine 750ml

Size: 12x750ml

Product ID: 700353

Pun Chun Premium Oyster Sauce 450ml

Size: 12x450ml

Product ID: 67328

Campbell’s Real Stock Chicken 1L

Size: 6x1L

Product ID: 704653


For filling

1. Mix shredded chicken breast with marinade ingredients. Set aside for 30 minutes. Blanch shredded bamboo shoot for 2 minutes and set aside.

2. In a pan, heat 1 Tbs of oil. Add in ginger and garlic and fry until fragrant. Add shredded chicken and stir for 2 minutes. Add in bamboo shoot and green pepper. Stir for another 3 minutes and remove from heat.

For sauce

1. In a separate saucepan, bring all ingredients, except the corn flour, to a boil. Turn down to simmer and add in corn flour solution. Stir until thickened.

2. Place some of the shredded chicken and bamboo shoot in the centre of the spring roll pastry. Wrap and serve with sauce.