Crispy Spring Roll Recipe
bay scallop, fish cake, ginger, scallion, anaheim pepper, tobiko, cilantro, ginger soy dipping sauce
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Ingredients
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Spring Roll Filling
Method
Preparation and Cooking
Prepare the Filling
In a mixing bowl, combine bay scallops, fish cake, minced ginger, chopped scallions, chopped Anaheim pepper, tobiko, and cilantro. Mix well until all ingredients are evenly incorporated.
Assemble the Spring Rolls
Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture at the bottom of the wrapper. Fold the sides over the filling and roll it tightly from the bottom to the top. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the spring rolls in batches, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Make the Ginger Soy Dipping Sauce
In a small bowl, mix together soy sauce, minced ginger, and a splash of rice vinegar. Adjust the ingredients to taste.
Serve
Serve the crispy spring rolls hot with the ginger soy dipping sauce on the side.