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Dans la lune

March 4, 2018

Cream croquettes spring rolls

Cream croquettes spring rolls

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Persons
8
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.
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