Chefs Binge · Asian · Serves 5 servings

Seafood Spring Rolls with Soy & Chilli Sauce

Crispy Chinese-style spring rolls with a mixed seafood filling and a soy and chilli dipping sauce. The filling goes in raw apart from the onions, so the vegetables keep their crunch.

Prep

15 min

Cook

15 min

Total

30 min

Serves

5 servings

Per serving

401 kcal

Ingredients

Ingredients for the spring rolls

16 sheets Spring roll pastry

400 g Seafood - (Surimi, chopped prawns, picked crab meat, crayfish tails, chopped seared scallops)

120 g Bamboo shoots - cut julienne

100 g Napa cabbage - shredded

100 g Bean sprouts

100 g Onions - sliced

50 g Carrots - peeled and cut julienne

50 g Celery - thinly sliced

10 g Fresh coriander - chopped

2 tbsp Toasted sesame oil

Vegetable oil - enough for deep fat frying

1 tbsp Plain flour - for the sealing paste, mixed with roughly the same amount of cold water

Ingredients for the sauce

50 g Sweet soy sauce - (or half the amount if using dark soy sauce)

25 g Sweet chilli sauce

1 tsp Lime juice

1 tsp Fresh ginger - (5g) grated

1 tsp Toasted sesame oil

1 tsp Japanese mirin

Equipment

Deep pan or deep fryer · Kitchen Thermometer · Cooling Rack · Tongs · Large Mixing Bowl

Method

Ingredients Preparation. Heat 2 tablespoons of sesame oil in a small pan over a medium heat, cook the sliced onions until soft without colouring, then tip them into a mixing bowl and let them cool. Meanwhile salt the shredded cabbage, leave it 10 minutes and squeeze it dry, drain the bean sprouts and bamboo shoots, and pat the seafood dry. Chop the seafood small, about the size of a bean sprout. Add everything to the bowl with the onions and mix well.

Prepare Your Workstation. Clear a large, flat surface and have your spring roll wrappers, filling, and flour-water mixture (for sealing) ready. It's handy to keep a clean, damp cloth nearby to cover the unused wrappers to prevent them from drying out.

Lay Out the Wrapper and Add Filling. Place a spring roll wrapper on your work surface. If your wrappers are square, position them like a diamond with one corner pointing towards you. Scoop the filling and place it in the middle of the wrapper. Use about 2-3 tablespoons of filling, depending on the size of your wrapper.

Fold the Sides. Fold the left and right corners of the wrapper towards the centre, over the filling, so they partially overlap.

Fold the Bottom Corner. Next, take the bottom corner (the one closest to you) and fold it over the filling and the side flaps, towards the centre.

Roll the Spring Roll. Gently start rolling the spring roll away from you, making sure the filling is snugly enclosed within the wrapper. When you reach the final corner of the wrapper (the top corner), dab some of the flour-water mixture onto it. This mixture acts as an adhesive. Finish rolling the spring roll, ensuring the top corner is well sealed with the flour-water mixture. Press gently to secure the seal.

Cooking the Spring Rolls. Heat the oil in a deep fryer or a large, deep pan to 180°C (356°F). Fry in small batches of four or five for 3 to 4 minutes, turning once or twice, until deep golden and blistered. Crowding the pan drops the oil temperature and the rolls absorb oil instead of crisping, so let it come back up to heat between batches. Lift them onto a wire rack rather than kitchen paper. To bake instead, brush them all over with oil and cook at 200°C (392°F) for 20 to 30 minutes, turning once.

Preparing the Dressing. In a separate bowl, combine all the dressing ingredients. Stir well until the mixture is smooth and well blended.

Serving. Give them a minute out of the oil so the filling is not scalding, then serve them hot with the dipping sauce. They are at their best within a few minutes of coming out of the pan.

Chef’s notes

Makes 16 rolls. Keep the filling dry or the rolls will split: salt the shredded cabbage, leave it 10 minutes and squeeze it out, drain the bean sprouts and bamboo shoots, and pat the seafood dry.

Chop the seafood small, roughly the size of a bean sprout. These are only in the oil for 3 to 4 minutes, so anything in large pieces will still be cold in the middle when the wrapper is ready.

Fry four or five at a time at 180C and let the oil come back up between batches. Crowding the pan drops the temperature, and cool oil is absorbed rather than crisped. Drain on a wire rack, not on kitchen paper.

To freeze, freeze them assembled but raw on a lined tray, then bag them and fry straight from frozen with an extra minute or two. Do not thaw them first. If the prawns were sold frozen and thawed, cook them before they go into the filling rather than refreezing them raw.

Per serving Calories 401 kcal · Protein 20 g · Carbs 33.1 g · Fat 21.5 g · Saturates 2.2 g · Fibre 2.9 g · Sugar 3.5 g · Sodium 676 mg

chefsbinge.com/seafood-spring-rolls-with-soy-chilli-sauce

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