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Chinese Fondue with a Twist https://www.metro.ca/userfiles/image/recipes/fondue-asiatique-7210.jpg PT20M PT10M PT30M
In a fondue pot, bring broth ingredients to a boil.Reduce heat and keep hot.Put fixings out in small serving dishes, in the middle of the table.On bread plates, stack moistened spring roll wrappers, separated by wax paper, and cover stack with a damp cloth.Cook meat, seafood and bok choy in hot broth.Place preferred fixings on a wrapper, fold edges in, roll tightly and enjoy!Suggested combinations: Bok choy, scallop, basil, lettuce leaf Meat, coriander, shrimp, red pepper
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Chinese Fondue with a Twist

Chinese Fondue with a Twist

Rate this recipe
2 Votes
4
portions
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Irresistibles vegetable broth

  • 4
    green onions finely chopped
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    CARROTS

    2 for $3.00

    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1
    garlic clove finely chopped
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    PEELED GARLIC

    PEELED GARLIC

    $5.99 ea.

    170 G PRODUCT OF ONTARIO


  • 2 oz
    (30 g)
    dried mushrooms (any kind)
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARiO


  • rice spring roll wrappers


  • thinly sliced game meats

  • bay scallops

  • Northern (pink) shrimp
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    SARDO MARINATED SEAFOOD

    SARDO MARINATED SEAFOOD

    $8.99 ea.

    250 ml SELECTED VARIETIES


    AQUA STAR COCONUT OR POPCORN SHRIMP

    AQUA STAR COCONUT OR POPCORN SHRIMP

    $8.99 ea.

    FROZEN, 680 g


    AQUA STAR WILD CAUGHT ARGENTINEAN SHRIMP RING

    AQUA STAR WILD CAUGHT ARGENTINEAN SHRIMP RING

    $19.99 ea.

    FROZEN, 454 g


    ROCK LOBSTER TAIL

    ROCK LOBSTER TAIL

    $6.99 ea.

    4 OZ. ROCK HARBOUR EXTRA LARGE COOKED SHRIMP 26/30 SIZE, 340 g MARINA DEL REY WILD PINK ARGENTINIAN SHELL OFF RAW SHRIMP 20/40 SIZE, 340 g, FROZEN



  • baby bok choy

  • Boston lettuce leaves
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    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.



  • red pepper sticks
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg



  • cucumber sticks
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.69 ea.

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF ONTARIO, CANADA NO. 1 GRADE



  • mint chopped

  • basil chopped

  • coriander chopped
Imprimer ma sélection

Preparation

In a fondue pot, bring broth ingredients to a boil.

Reduce heat and keep hot.

Put fixings out in small serving dishes, in the middle of the table.

On bread plates, stack moistened spring roll wrappers, separated by wax paper, and cover stack with a damp cloth.

Cook meat, seafood and bok choy in hot broth.

Place preferred fixings on a wrapper, fold edges in, roll tightly and enjoy!

Suggested combinations: Bok choy, scallop, basil, lettuce leaf Meat, coriander, shrimp, red pepper

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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