Servings: 24
Preparation: 20 minutes
Cooking: about 8 minutes (2 to 4 minutes per egg roll)
Ingredients
- 500 ml (2 cups) cooked lobster meat or cooked shrimp, coarsely chopped
- 500 ml (2 cups) coleslaw mix
- 1 ripe mango, diced
- 250 ml (1 cup) cooked and cooled chow mein or Asian noodles, coarsely chopped
- 250 ml (1 cup) corn kernels
- 30 ml (2 tbsp) soy sauce
- 30 ml (2 tbsp) toasted sesame oil
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) hot sauce of your choice
- 24 egg roll wrappers
- Salt and pepper, to taste
- Frying oil
Spicy Honey Mayonnaise
- 125 ml (1/2 cup) mayonnaise
- 15 ml (1 tbsp) Honey
- 10 to 15 ml (2 to 3 tsp) hot sauce of your choice
Preparation
- In a bowl, combine the lobster meat or shrimp, coleslaw mix, mango, noodles, and corn kernels.
- Add the soy sauce, sesame oil, honey, and hot sauce. Season with salt and pepper, and check the seasoning.
- On your work surface, place an egg roll wrapper in a diamond shape.
- Place 60 to 90 ml (4 to 6 tbsp) of the prepared filling in the center, slightly downwards.
- Fold the bottom point over the filling and roll tightly.
- Fold the two sides of the wrapper towards the center to form the ends of the roll.
- Continue rolling to the top point and moisten it with a little water to seal.
- Gently press the ends with your fingers to give the egg rolls their characteristic shape.
- Repeat this with each sheet of dough and the remaining filling.
- Preheat the deep fryer oil to 190°C (375°F).
- Fry the egg rolls in small batches for 2 to 4 minutes, until golden brown and crispy.
- Remove and place on paper towels to drain. Add a small pinch of salt as soon as they come out of the fryer.
- Meanwhile, mix together the mayonnaise, honey, and hot sauce.
- Serve the egg rolls warm, accompanied by this spicy honey mayonnaise.
Tip: This recipe can also be made with crab meat or a mixture of seafood.
