Cream croquettes spring rolls

Ingredients

• 1 onion - thinly sliced
• 300g shrimps - cut into 1cm cube
• 100g brown mushroom - thinly sliced
• 1 zucchini - cut into small pieces
• 1 corn can (about 300g)
• 90g butter
• 160g cake flour or plain flour (T45)
• 800g milk

- Ingredient A -
• 1 tsp fine salt
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp torigara soup powder
• dash of pepper to taste
• 1 packet of spring roll wrap (about 40 papers)

For the glue
• 2 tbsp flour - dissolve in 4 tbsp water

Instructions

• 1. In a frying pan, heat 1 tbsp vegetable oil and fry onion, shrimps, mushroom, zucchini and corn until wilted.
• 2. Add butter and cook until melted. Then add all the flour and stir this mixture until combined well.
• 3. Pour the milk gradually and stir gently until the sauce has thickened.
• 4. Add all the ingredient A to season. Mix to combine evenly. Transfer the mixture into a container and place it in the refrigerator (or in the freezer if you are in a rush) until it has set.
• 5. 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.
• 6. 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 both side, 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.
• Serve hot!
• If you don't need to fry all for that day, then freeze the remaining rolls until you need them in a sealed freezer bag.

https://atelierlalune.com/2018/03/cream-croquettes-spring-rolls/

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