Cream Croquette-Style Spring Rolls
I am creating recipes which use canned white sauce.
I was thinking about cream croquettes but using spring rolls was easier. So, I uploaded it here.
Please remember to fold tightly and secure the pastry edges together firmly as it may burst while deep frying.
All ingredients in the mixture have already cooked, so as soon as spring roll turns brown, remove from the oil. Recipe by nabeko44kazu
Cream Croquette-Style Spring Rolls
I am creating recipes which use canned white sauce.
I was thinking about cream croquettes but using spring rolls was easier. So, I uploaded it here.
Please remember to fold tightly and secure the pastry edges together firmly as it may burst while deep frying.
All ingredients in the mixture have already cooked, so as soon as spring roll turns brown, remove from the oil. Recipe by nabeko44kazu
Cooking Instructions
- 1
Separate the crab sticks into thin strips and cut into 3 portions. Mix well with edamame, crab sticks and white sauce.
- 2
Place 1/5 of mixture on a spring roll wrapper and top with cheese. Wrap the same way as a normal spring roll or refer to the instructions on the package. Apply flour mixed with water on the edge of sheet to act as a glue. Please make sure the pastry is stuck together well so that the mixture does not unravel while deep frying.
- 3
Heat oil to 340F/170C and place fold end side down and deep fry until golden brown. Mind the mixture doesn't burst out! Serve while it is still hot without sauce as it has already been seasoned.
- 4
- 5
You can also use asparagus instead of edamame. Blanch 5 pieces of asparagus and mix with white sauce. My kids prefer this version.
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