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Delicious Breaded Seafood Spring Rolls with Mayonnaise
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Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Fresh shrimp
200 g
Fresh squid
200 g
Flour
30 g
Panko breadcrumbs
100 g
Mung bean popiah wrappers
1 bag
Eggs
1 piece
Wood ear mushrooms
10 g
Carrot
1 piece
Spring onions
2 stalk
Shallots and garlic
2 each
Mayonnaise
2 teaspoon
Implementation Steps
01
Prepare the ingredients
Soak the wood ear mushrooms in cold water for about 15–20 minutes until they swell. Wash the shrimp, peel, remove the heads and devein, using only the meat. Cut the shrimp into small pieces. Wash the squid, cut into long thin strips, then into small dice.
Wash and peel the carrot, shred it with a grater and chop finely. Wash and finely chop the spring onions. Finely chop the shallots, garlic and wood ear mushrooms as well.
Soak the wood ear mushrooms in cold water for about 15–20 minutes until they swell. Wash the shrimp, peel, remove the heads and devein, using only the meat. Cut the shrimp into small pieces. Wash the squid, cut into long thin strips, then into small dice.
Wash and peel the carrot, shred it with a grater and chop finely. Wash and finely chop the spring onions. Finely chop the shallots, garlic and wood ear mushrooms as well.
02
Stir-fry the shrimp and squid
Add the chopped carrot, spring onions, shallots and wood ear mushrooms, ½ teaspoon pepper and 2 teaspoons seasoning powder to the bowl of shrimp and squid and mix by hand for about 10 minutes so the seasoning soaks in.
Heat a little cooking oil in a pan and fry the garlic until fragrant. When it turns golden, add the shrimp and squid mixture and stir-fry until it firms up and is just cooked, then turn off the heat and transfer to a separate bowl.
Add the chopped carrot, spring onions, shallots and wood ear mushrooms, ½ teaspoon pepper and 2 teaspoons seasoning powder to the bowl of shrimp and squid and mix by hand for about 10 minutes so the seasoning soaks in.
Heat a little cooking oil in a pan and fry the garlic until fragrant. When it turns golden, add the shrimp and squid mixture and stir-fry until it firms up and is just cooked, then turn off the heat and transfer to a separate bowl.
03
Roll the spring rolls
Add 2 teaspoons mayonnaise to the shrimp and squid and mix well. Lay out a popiah wrapper, spoon filling onto one end, fold in both sides and roll up gently. Repeat until all the filling is used. Put the flour in a bowl, crack in 1 egg and whisk well, and put the panko on a separate plate. Using chopsticks, dip each roll into the flour and egg mixture, then roll in the panko. Repeat the flour-egg then panko coating with the remaining rolls.
Add 2 teaspoons mayonnaise to the shrimp and squid and mix well. Lay out a popiah wrapper, spoon filling onto one end, fold in both sides and roll up gently. Repeat until all the filling is used. Put the flour in a bowl, crack in 1 egg and whisk well, and put the panko on a separate plate. Using chopsticks, dip each roll into the flour and egg mixture, then roll in the panko. Repeat the flour-egg then panko coating with the remaining rolls.
04
Fry the spring rolls
Heat plenty of oil in a pan until very hot, then add the spring rolls one by one. As the filling is already cooked, fry just until the panko turns golden. Drain on a plate lined with paper towels.
Heat plenty of oil in a pan until very hot, then add the spring rolls one by one. As the filling is already cooked, fry just until the panko turns golden. Drain on a plate lined with paper towels.
05
The finished dish
The fried spring rolls are beautifully golden and crunchy. Arrange them on a plate, garnish as you like and enjoy.
The fried spring rolls are beautifully golden and crunchy. Arrange them on a plate, garnish as you like and enjoy.
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