Crispy Seafood Spring Rolls

Dice the crab stick 5oz /140g.

Dice 8oz / 225g scallops and 7oz/ 200g shrimps.

In a cooking pot, bring enough water to a boil, put in diced scallops and shrimps, then add 2 tbsp/30ml cooking wine and a pinch of salt, gently stir a few times, and bring to boiling again.

Using a sieve, quickly remove the diced scallops and shrimps from boiling water and put them in a bowl of ice water. Stir and let them completely cool down. Remove from water and squeeze to dry.

In a mixing bowl, combine diced scallops and shrimp, diced crab meat, a pinch of salt, a pinch of ground black pepper, 10oz/285g mayonnaise, mix well, squeeze a couple of drops of lemon juice. Mix well again.

Place the egg roll wrapper on a flat surface, add some seafood mixture at the center(note: amount of the mixture depends on the size of the wrapper), fold one corner toward the opposite corner, stop at the corner just over the mixture, and using a rolling back action to firm up the fillings, roll forward for one complete turn. Brush egg liquid on along the edges, then fold two side corners, make sure both corners are sealed well. Then roll the egg roll toward it until it sealed well.

In a cooking pan, heat enough cooking to 250°F/120°C, deep-fry the egg rolls until golden, remove from oil and drain.

Serve hot.