Disclosure: In any review for a product or service, products or compensation may have been provided to me to help facilitate my review. All opinions are my own and honest. I am disclosing this in accordance with FTC Guidelines. Please see “Disclose” and "Terms of Use" tabs for more information.
Makes 14 spring rolls
Ingredients:
½ lb Chilean sea bass, cut into ¼-inch cubes
1 lb kani (imitation crab), shredded
3 Tbsp mayonnaise
1 Tbsp sesame oil
½ tsp mirin
½ tsp kosher salt
14 sheets feuille de brick or spring roll wrappers
- oil, for frying
Instructions:
- In a medium bowl, combine sea bass, kani, mayonnaise, sesame oil, mirin, and salt.
- Spread filling over the bottom-center of each wrapper. Fold in sides; roll up tightly.
- Heat oil in a saucepan or deep fryer. Add spring rolls, a few at a time, and fry until golden brown, about 3-4 minutes.
At Mocha Bleu, the restaurant they were “invented” at, these spring rolls are served alongside sweet ginger sauce for dipping. To make your own, whisk together: 6 tablespoons sweet chili sauce, 2 teaspoons soy sauce, 2 teaspoons rice wine vinegar, 2 teaspoons sugar, 1 teaspoon fresh minced ginger, and 1 minced garlic clove.
Recipes from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
This recipe looks very tasty. Thanks for sharing!
These look and sound so good! I love seafood and would have it everyday if I could.