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Dans la lune

June 18, 2018

Squid spring rolls

Squid spring rolls

Print this recipe
Persons
5
Squid spring rolls

Ingredients

  • 3 garlic cloves - finely chopped
  • 350g squid - chopped
  • 220g brown mushrooms - chopped
  • 1 leek - chopped

- Ingredient A -

  • 50g basil paste
  • 1/2 tsp fine salt
  • 1/2 tsp brown sugar
  • 2 tbsp katakuriko/potato starch
  • 25g mayonnaise

For the glue

  • 1 tbsp flour mix with 1 tbsp water in a small cup

- For the sauce -

  • 30g mayonnaise
  • 15g milk
  • 1/2 tsp soy sauce
  • 2g sugar
  • 8g sesame oil
  • some white sesame (optional) - grated
  • 20 spring roll wrappers (approx.) - I use 15x15cm square

Instructions

  • 1. In a bowl, add garlic, squid, mushrooms, leek and all ingredients A. Mix well.
  • 2. 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.
  • 3. 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 from both sides, 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.
  • 4. *Make the sauce* In a small bowl, add all the sauce ingredients and mix.
  • 5. Serve hot with the sauce!
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