How to make seafood spring rolls

This recipe serves about 4 to 6 people, takes approximately 80 minutes to prepare, and provides around 1,940 calories in total.

Ingredients

- 300 grams squid

- 200 grams shrimp

- 2 chicken eggs

- 1 onion

- 1/2 carrot

- 1 bunch scallion

- 1 sweet corn

- Spices: salt, stock powder, mayonnaise, pepper, chili (optional)

- Rice paper rolls, crisp fried powder mix, bread crumbs

- Vietnamese rice wine (or cooking wine) and ginger

Instruction

1. Preparation

- Remove the skin and clean the squid thoroughly, then wash with rice wine and crushed ginger to eliminate any fishy odor. Rinse and drain.

- Wash shrimp, devein, and drain.

After preparation, the squid, now skinless, showcases its white flesh. Photo by VnExpress/Bui Thuy

- Blanch shrimp and squid, dice them after blanching.

- Dice onion, finely chop scallions, and carrots.

- Sweet corn kernels are peeled, boiled, and drained.

All ingredients are diced, drained, and cooled. Photo by VnExpress/Bui Thuy

- Combine all prepared ingredients in a bowl.

- Season with 2 tablespoons of mayonnaise, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of pepper. Mix well.

- For a sweeter taste, add a hint of condensed milk to the filling.

All ingredients are mixed well in a layer of mayonnaise. Photo by VnExpress/Bui Thuy

- Lay a rice paper on a flat surface, then add another layer of 1/3 of a rice paper on top to reinforce the roll and prevent the filling from breaking through when frying.

- Spoon a moderate amount of filling onto the center.

- Fold both sides inward, then roll from the bottom to the top.

- Wrap the roll snugly but not overly tight to prevent breakage. Avoid overfilling to maintain a moderate size.

Before coating, the filling is visible through the rice paper of the spring rolls. Photo by VnExpress/Bui Thuy

- Beat eggs, then add 2-3 tablespoons of crisp fried powder mix. Mix to form a slightly thick mixture.

The batter mixture is smooth and yellow. Photo by VnExpress/Bui Thuy

- Dip each spring roll in the flour mixture, then coat evenly with bread crumbs.

Spring rolls coated in yellow breadcrumbs for a crispy finish. Photo by VnExpress/Bui Thuy

- Heat cooking oil in a pan until it reaches a bubbling temperature. The high heat helps avoid any filling leakage when frying the spring rolls.

- Fry the spring rolls in batches until golden and crispy.

- Remove and let excess oil drain.

All the fried spring rolls are cooked evenly and reach a golden color. Photo by VnExpress/Bui Thuy

3. Final product

Each spring roll features a crispy outer layer filled with shrimp, squid, and creamy mayo, offering a blend of sweet, milky, and savory flavors.

Seafood spring rolls are often served along with mayonnaise and chili sauce. Photo by VnExpress/Bui Thuy