Seafood Spring Rolls With Mayonnaise Sauce Recipe by Thuy Nguyen
Seafood Spring Rolls with Mayonnaise Sauce Cooking Instructions 45 minutes 1 Peel and briefly blanch the squid and shrimp, then dice them into small cubes. 2 Julienne the carrot and blanch it briefly. 3 Dice the onion. 4 Marinate the prepared squid, shrimp, carrot, and onion with seasoning powder, salt, and pepper for 30 minutes. 5 Heat oil in a pan, sauté the onion until fragrant, then add the marinated mixture and stir-fry briefly. Transfer to a colander to drain excess liquid from the seafood. 6 In a large bowl, mix the sautéed ingredients with 2 tablespoons of mayonnaise (you can adjust the amount to taste, but avoid adding too much as excess mayonnaise can make the wrappers soggy and hard to roll). 7 Wrap the mixture in spring roll wrappers. 8 To fry: Before frying, coat each roll in this order: all-purpose flour → beaten eggs → panko breadcrumbs. Fry in a pan with plenty of oil (this helps the rolls cook evenly without needing to turn them, which prevents breaking). 9 Fry until both sides are golden brown, drain excess oil, and serve with mayonnaise and chili sauce for dipping. 1 Peel and briefly blanch the squid and shrimp, then dice them into small cubes. 1 Peel and briefly blanch the squid and shrimp, then dice them into small cubes. 2 Julienne the carrot and blanch it briefly. 2 Julienne the carrot and blanch it briefly. 3 Dice the onion. 3 Dice the onion. 4 Marinate the prepared squid, shrimp, carrot, and onion with seasoning powder, salt, and pepper for 30 minutes. 4 Marinate the prepared squid, shrimp, carrot, and onion with seasoning powder, salt, and pepper for 30 minutes. 5 Heat oil in a pan, sauté the onion until fragrant, then add the marinated mixture and stir-fry briefly. Transfer to a colander to drain excess liquid from the seafood. 5 Heat oil in a pan, sauté the onion until fragrant, then add the marinated mixture and stir-fry briefly. Transfer to a colander to drain excess liquid from the seafood. 6 In a large bowl, mix the sautéed ingredients with 2 tablespoons of mayonnaise (you can adjust the amount to taste, but avoid adding too much as excess mayonnaise can make the wrappers soggy and hard to roll). 6 In a large bowl, mix the sautéed ingredients with 2 tablespoons of mayonnaise (you can adjust the amount to taste, but avoid adding too much as excess mayonnaise can make the wrappers soggy and hard to roll). 7 Wrap the mixture in spring roll wrappers. 7 Wrap the mixture in spring roll wrappers. 8 To fry: Before frying, coat each roll in this order: all-purpose flour → beaten eggs → panko breadcrumbs. Fry in a pan with plenty of oil (this helps the rolls cook evenly without needing to turn them, which prevents breaking). 8 To fry: Before frying, coat each roll in this order: all-purpose flour → beaten eggs → panko breadcrumbs. Fry in a pan with plenty of oil (this helps the rolls cook evenly without needing to turn them, which prevents breaking). 9 Fry until both sides are golden brown, drain excess oil, and serve with mayonnaise and chili sauce for dipping. 9 Fry until both sides are golden brown, drain excess oil, and serve with mayonnaise and chili sauce for dipping. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mom's 70s Chinese Pepper Steak "SEX In A Pan" ~ Triple Chocolate Oreo Bars ~ Mike's Crazy EZ Cheese Danishes Pork 🐷 in a gravy 🍛 Mom's 70s Chinese Pepper Steak "SEX In A Pan" ~ Triple Chocolate Oreo Bars ~ Mike's Crazy EZ Cheese Danishes Pork 🐷 in a gravy 🍛 Southwestern eggroll Mom's 70s Chinese Pepper Steak ~ Triple Chocolate Oreo Bars ~ Sautéed Chicken With Potatoes Lemon Rimming Sugar Green Soup Beetroot dip Mustard Fish Shepherd's pie instant noodles Tipsy Sailor makes 950g Southwestern eggroll Mom's 70s Chinese Pepper Steak ~ Triple Chocolate Oreo Bars ~ Sautéed Chicken With Potatoes Lemon Rimming Sugar Green Soup Beetroot dip Mustard Fish Shepherd's pie instant noodles Tipsy Sailor makes 950g