• Łukasz Babral

Seafood Spring Rolls with Soy & Chilli Sauce

Updated: Sep 14

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:








Welcome to Insight Flavour!

My name is Łukasz

Babral and I am a

Professional Chef.

Cooking and taking

photographs of my food are my passion.

On this blog, you can find some interesting recipes from various cuisines. Enjoy!

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