Seafood Spring Rolls

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Clean the squid by removing the skin and inner parts, then dice finely. Devein the prawns and mince them as well.
   ▶ ≈0:20
2. 2
   Mince the green onion and garlic. Peel and dice the carrot finely. For the corn, discard the spongy interior and use only the green part near the skin, then dice finely.
   ▶ ≈0:27
3. 3
   Blanch the diced carrot and corn briefly in hot water to maintain their color and crunch.
   ▶ ≈0:42
4. 4
   Combine the squid, prawns, minced garlic, salt, and black pepper. Add the blanched vegetables and mayonnaise sauce. Mix in the condensed milk for added sweetness if desired.
   ▶ ≈0:49
5. 5
   Beat two eggs in a bowl. Use two layers of rice paper for each spring roll. Place a tablespoon of filling in the center, fold the edges, and roll up gently.
   ▶ ≈1:03
6. 6
   Heat the cooking oil until bubbles form around a chopstick placed in it. Gently drop in the spring rolls and fry right after rolling to prevent the wrapper from becoming too soggy.
   ▶ ≈1:17
7. 7
   Dip the fried spring roll into the beaten egg, then coat with flour. Dip in the egg again and roll over the breadcrumb for a double coating.
   ▶ ≈1:29
8. 8
   Place the coated spring roll back into the hot oil and fry until golden and crispy. Remove and place on paper towels to drain excess oil.
   ▶ ≈1:41
9. 9
   Serve hot with a bowl of chili sauce on the side.
   ▶ ≈1:53