Ingredients §

• 300g cleaned prawns
• 300g cleaned squid
• 300g cleaned rockling fillet
• Salt and pepper
• 1 onion, diced
• 1/3 cup mayonnaise
• 1/3 tsp sugar
• Rice paper wrappers
• 4 eggs
• 1/2 cup milk
• 2 cups breadcrumbs
• Oil for frying
• 1/2 extra cup mayonnaise

Method §

Fine dice the seafood, but keep separate. Season with salt and pepper and poach in batches. Sauté onion in a small amount of oil until translucent then drain off excess oil. Allow onion and seafood to cool.

In a mixing bowl combine the cooled onion and seafood with the mayonnaise and sugar. Gently mix to evenly distribute the ingredients through the mayonnaise.

To make spring rolls take one sheet of rice paper and dip into water for 1 second. Do not allow to soak as the paper will continue to take in water and will tear when rolled.

Place on a flat surface and let it rest for 20 seconds. Now place a tablespoon of mixture on the bottom third of the sheet. Bring the bottom of rice paper up to encase filling, fold in the two sides and continue rolling. Set aside seam side down and proceed with remaining ingredients and rice paper.

Break eggs into a shallow bowl then lightly whisk in milk. Also place breadcrumbs in a shallow bowl. Roll spring roll in egg mixture. Remove and allow any extra egg to run off before placing in the breadcrumbs. Place on a tray and continue with the remaining spring rolls.

Heat oil for deep-frying in a wok or deep-sided saucepan. When hot fry the spring rolls in batches until golden brown. Remove and drain on absorbent paper.

Serve with the extra mayonnaise.

Notes §

• Handwritten annotation on the class sheet: wipe off excess egg/crumb before frying.