In some cases, the nature of the item means that it is non-returnable, for example, due to hygiene/health and personal care/wellness/consumable nature of the product. Office Products and Wireless Returns Policy New electronic items fulfilled by Amazon AU can be returned for change of mind, for a replacement or a full refund of the purchase cost of the item within 30 days of receipt of delivery.For information about returning faulty electronics please see Returning Faulty Items. Please see our Amazon Global Store Returns policy and Refunds policy for more information about returning Amazon Global Store items.Ĭamera, Electronics and PC Returns Policy Please see About Marketplace Returns & Refunds for details on Seller returns policies. To return faulty items see our Returning Faulty Items policy.įor items ordered on from a seller that fulfils and ships its own inventory (also called a third party seller), any returns will be in accordance with the returns policy set by that seller (not the Amazon AU returns policies). This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. Unless otherwise stated, original shipping fees for change of mind returns are not refunded. Please Contact Us and see About Items That Can’t Be Returned. In some circumstances, these items may be eligible for a refund or a replacement (for example, if you receive the wrong item due to an Amazon AU error or if the item is faulty). 1 tbsp white rice vinegar 2 tsp caster sugar 8 Blue Dragon Spring Roll Wrappers handful fresh mint leaves, stems removed handful fresh cilantro, chopped Blue Dragon Vietnamese Dipping Sauce Instructions Dip the Blue Dragon Spring Roll Wrappers one at a time in warm water and place on a damp tea towel to drain. Serve with plum sauce.You can return most new, unopened items fulfilled by Amazon AU within 30 days of receipt of delivery for a replacement or full refund of the price you paid for the item if you change your mind - see About Replacements and About Refunds. Cook the spring rolls in two batches, turning constantly until golden (approx. Check the temperature by frying a piece of bread in the oil for ten seconds- it should be golden brown after this time. To deep-fry, fill the wok one quarter full with oil and heat to 190’C.Fold in the other corners, roll up and press to secure. Fold over the corner and start rolling, but not too tightly. Spread some of the glaze on the opposite corner. Place 2 tbsp of filling on the corner of a wrapper, leaving the corner itself free. Separately, mix the egg yolk, flour and 3 tbsp water to make a glaze.Transfer to a sieve or colander and drain for 5 mins, stirring every so often to release the liquid. Add the pork and the cornflour mixture and cook until thickened. Add the garlic, chives and bean sprouts and fry for an extra min. Pour in the remaining rice wine and fry for 1 min. Add the cabbage and carrot and lightly toss. Stir-fry the mushrooms, ginger and garlic for approx 15 seconds until aromatic. Add the remaining oil and heat until very hot.Remove, drain on paper towel and wipe out the wok. When it is very hot, add the pork and chicken mixture and stir-fry until cooked. Over a high heat, heat the wok and add half the oil.Soak the mushrooms for 30 mins, remove the stems, squeeze out the water and shred thinly.Mix the remaining soy sauce, sesame oil and cornflour with the black pepper.Take 2tbsp of soy sauce, half the sesame oil, 1.5 tbsp of rice wine and 1 tsp of cornflour and add the pork and chicken and toss to coat.
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