Squid spring rolls
Persons
5
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!
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