This surimi spring roll recipe is great to enjoy on a hot day, as it has the perfect balance of flavor and texture.
300 grams flour, for the wonton dough
2 eggs, for the wonton dough
1 tablespoon salt, for the wonton dough
4 tablespoons water, for the wonton dough
1 cup surimi, in strips, for the filling
2 tablespoons garlic, finely chopped, for the filling
2 tablespoons ginger, finely chopped, for the filling
1/2 cups red cabbage, in strips, for the filling
1/4 cups green onion, sliced
1 cup carrot, in thin strips, for the filling
1/4 cups green onion stems, chopped, for the filling
1/4 cups soy sauce
1/2 cups light mayonnaise
cornstarch, to stretch the wonton dough
egg, to glaze
vegetable oil, for frying
sweet and sour sauce, to accompany
For the wonton dough: place the flour, eggs, water and sauce in a bowl. Mix with a silicone spatula until a homogeneous mass is obtained, cover with a cotton cloth and leave to rest at room temperature for at least 30 minutes.
While the dough is resting, prepare the filling for the spring rolls. Combine surimi, garlic, ginger, red cabbage, carrot, spring onion stems, spring onion, and soy sauce in a bowl. Later, add the light mayonnaise and mix until all the ingredients are fully integrated. Booking.
Roll out the dough with enough cornstarch, using a rolling pin and on a flat surface, to a thickness of 1mm, then cut into 12 X 20 rectangles. Reserve the dough for spring rolls.
Form spring rolls by spooning some of the vegetable filling into one corner of each wonton sheet. Form the roll and varnish the edges with egg to close.
Heat the oil over medium heat and fry the spring rolls for about 6 minutes, until crisp and golden. Drain on absorbent paper.
Serve the surimi spring rolls and accompany with light mayonnaise and sweet and sour sauce.