Peel and briefly blanch the squid and shrimp, then dice them into small cubes.

Julienne the carrot and blanch it briefly.

Dice the onion.

Marinate the prepared squid, shrimp, carrot, and onion with seasoning powder, salt, and pepper for 30 minutes.

Heat oil in a pan, sauté the onion until fragrant, then add the marinated mixture and stir-fry briefly. Transfer to a colander to drain excess liquid from the seafood.

In a large bowl, mix the sautéed ingredients with 2 tablespoons of mayonnaise (you can adjust the amount to taste, but avoid adding too much as excess mayonnaise can make the wrappers soggy and hard to roll).

Wrap the mixture in spring roll wrappers.

To fry: Before frying, coat each roll in this order: all-purpose flour → beaten eggs → panko breadcrumbs. Fry in a pan with plenty of oil (this helps the rolls cook evenly without needing to turn them, which prevents breaking).

Fry until both sides are golden brown, drain excess oil, and serve with mayonnaise and chili sauce for dipping.