Squid spring rolls

Ingredients

• 3 garlic cloves - finely chopped
• 350g squid - chopped
• 220g brown mushrooms - chopped
• 1 leek - chopped

- Ingredient A -
• 50g basil paste
• 1/2 tsp fine salt
• 1/2 tsp brown sugar
• 2 tbsp katakuriko/potato starch
• 25g mayonnaise

For the glue
• 1 tbsp flour mix with 1 tbsp water in a small cup

- For the sauce -
• 30g mayonnaise
• 15g milk
• 1/2 tsp soy sauce
• 2g sugar
• 8g sesame oil
• some white sesame (optional) - grated
• 20 spring roll wrappers (approx.) - I use 15x15cm square

Instructions

• 1. In a bowl, add garlic, squid, mushrooms, leek and all ingredients A. Mix well.
• 2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
• 3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :). Place the rolls gently in the oil and cook from both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
• 4. Make the sauce In a small bowl, add all the sauce ingredients and mix.
• 5. Serve hot with the sauce!

https://www.atelierlalune.com/2018/06/squid-spring-rolls/

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