Seafood Spring Rolls with Soy & Chilli Sauce

Updated: Dec 24, 2020

There is nothing better than crunchy pastry filled with sweet seafood and vegetables, dipped in a sauce that explodes with flavours on your tongue. Easy to prepare can also be baked as a healthier option for anybody who watches calories after a lockdown. Delicious lunch, snack or party food, this are made to the proper size that fits in hand.

On this occasion for the first batch, I used Crab meat from Devon and a few Scollops that I purchased on the seaside market. for the second batch, I used Surimi from my local supermarket. Both variations were super tasty!





Ingredients for 16 spring rolls (5 inches long) :


  • 16 sheets of 10-inch (25cm) spring roll pastry (you can use a smaller size if you prefer)

  • 400g (14oz) of Seafood (Surimi, chopped prawns, picked crab meat, crayfish tails, chopped seared scallops)

  • 120g (4.2oz) of bamboo shoots cut julienne

  • 100g (3.5oz) of Nappa cabbage, shredded

  • 100g (3.5oz) of bean shoots

  • 100g (3.5oz) of onions, sliced

  • 50g (1.8oz) of carrot cut julienne

  • 50g (1.8oz)of celery thinly sliced

  • 10g (half a bunch) of coriander chopped

  • 2tbsp of sesame oil

  • Oil for deep frying


Ingredients for the sauce:


  • 50g (1.8oz) of sweet soy sauce (or 25g if using dark soy sauce)

  • 25g (0.9oz) of sweet chilli sauce

  • 1tsp of lime juice

  • 5g (1tsp) of grated ginger

  • 1tsp of sesame oil

  • 1tsp of mirin


Instructions:


1. In a small pan, heat 2tbsp of sesame oil and sweat the onions on medium heat until soft then transfer to a bowl and mix with chopped bamboo shoots, cabbage, bean shoots, carrots, celery, coriander and seafood.


2. Wrap in the pastry as shown on the photos, use water with a little bit of flour to seal and place on a tray ready for later (make sure you pack the filling tightly without air pockets). If possible you can chill spring rolls before deep frying for the extra crispy result.



3. Next, heat the oil for deep frying to 180C (356F) and fry until golden brown, alternatively brush with a little oil and bake in the 200C (392F) oven for around 20-30 minutes.


4. For the dressing mix all the ingredients together and serve & enjoy!

5. If you like the recipe drop a comment below or subscribe here to get new tasty recipe alerts to your inbox. Thank you for visiting my blog!

6. You can also try my recipe for Nappa Cabbage & Pork Gyoza




Insight:


  • Most of the ocean creatures balance the saltiness of seawater by filling their cells with amino acids, one of them, glycine is sweet the other one glutamic acid is savoury and mouth-filling. Shellfish are especially rich in these and other tasty amino acids!



Some of the products that I used for this recipe:








311 views0 comments

Welcome to my online cookbook!
Here you can find some of my favourite recipes straight from Chefs home kitchen. Improve your cooking repertoire and learn about ingredients and cooking technics to bring your food to the next level.
Smacznego!

 

Latest Video Recipes
Sourdough Bread sliced in half
BEEF.jpg
MASSAMAN CURRY (1).png
  • YouTube
  • redditlogo-1-1200x675_edited
  • Pinterest
  • Twitter
  • Instagram
  • Facebook

This website is an online cookbook of the professional chef, Lukasz Babral, sharing his favourite, tried and tested recipes. Chef Babral has become a valuable resource for professional chef recipes and advice on cooking materials and lots of tips for home cooks. Chef Babral will show you how to make delicious and nutritious recipes so that you can make authentic dishes from around the world including Polish Recipes, English Recipes, French Recipes, Italian RecipesJapanese Recipes, Thai Recipes, Chinese Recipes, Mexican Recipes and Caribbean Recipes and other Asian foods. Chef Babral has many years of professional chef experience. There are also lots of quick-cook and easy recipes to follow as well as Pescatarian Recipes, Seafood & Fish RecipesVegetarian Recipes, Vegan Recipes and Condiments, Sauces and Pastes RecipesIn addition to recipes, Chef Babral also shares culinary techniques, advice on cooking materials and lots of tips and tricks for home cooks.

All recipes and photographs are property of Insight Flavour and created by Łukasz Babral.

You are required to have ‘prior permission’ to use, borrow or display ANY photograph or text from this site.

Please contact me for more information.

COPYRIGHT 2021 - All Rights Reserved - Legal Info - Privacy Notice - Cookie Policy