Shrimp and Tobiko Spring Rolls

Ingredients

• Shrimp (cleaned and chopped)
• Tobiko (flying fish roe)
• Sweet corn (kernels)
• Cheese (such as mozzarella or another good melting cheese)
• Kewpie mayonnaise
• Sriracha sauce (to taste)
• BBQ seasoning (rub)
• Lime juice (fresh)
• Black pepper (to taste)
• Fried chicken coating mix (karaage mix) (for the coating)
• Water (for the batter)
• Spring roll wrappers (implied by the dish name)
• Oil for frying

Steps

1. 1

   In a large bowl, combine the chopped shrimp, tobiko, sweet corn, and cheese.

2. 2

   Add the Kewpie mayonnaise, Sriracha sauce, BBQ seasoning, lime juice, and black pepper. Mix well until all the ingredients are evenly incorporated.

3. 3

   Place a portion of the filling on a spring roll wrapper and roll it tightly.

4. 4

   Prepare the coating by mixing the fried chicken flour with water until smooth.

5. 5

   Dip each spring roll into the coating mixture to cover it completely.

6. 6

   Heat oil in a deep pot or skillet. Fry the spring rolls until golden brown and crisp on the outside and the filling is cooked through.

7. 7

   Remove from the oil and drain on paper towels before serving.

Notes

The author does not provide exact measurements and recommends cooking to taste. SAFETY WARNING: Do not cover the pot with a lid while frying, as this is extremely dangerous when working with hot oil.

Nutrition per serving

• appetizer
• shrimp
• fried
• spicy
• fusion
• seafood