Seafood Springroll

Just a twist from the traditional spring roll. So instead of meat, Wood-Ear fungus, and mung-bean noodle, I use seafood, veggies, and mayonnaise. It is rich but fresh at the same time, and of course, the taste of seafood. Octopus creates the crunchiness for the roll while veggies makes it sweet.The most difficult part is rolling the mixture of seafood because rolling too hard will break the roll, yet, too loose, the roll will fall apart

Oh, secret ingredient: condense milk ( make a  noticeable difference)
Let's start it. ^^~

Ingredient:

Wrap
Veggies: carrot, daikon, celery
Spring onion
Prawn
Crab ( real or artificial)
Seafood (any kind you have)
1 teaspoon Condense milk
4 tablespoon Mayonnaise
Panko
Butter
1 Egg

The Fill:

Dice vegetables and seafood

In medium heat, stir fry veggies and seafood in butter
Add a teaspoon of salt and pepper

 Put all to a bow
Add mayonnaise and condense milk, mix well

The Roll:

Beat an egg and blend it well

Prepare one plate with the liquid egg and one with panko crumb

The Brand that I use

 Here are all the ingredient needed to make rolls

Add about 1 tablespoon of seafood fill on the wrapper

Fold it diagonally

Fold it with the opposite diagonal as in the picture

Fold  again

Now roll and seal the end with egg yolk

Continue until finish

Dip the roll into the egg mixture prepared earlier

Continue to dip into the panko crumb

Fry it, babe:

Heat the oil in 350F
Deep fry the roll in 5 -7 minutes or until the outside turns golden
It won't take long since we already stir fry the seafood.

Now serve with some pickle.

It is the best snack/ appetizer in rainy season - just my reference ^^