CookPal AI
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Scallop and Carrot Spring Rolls

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 6 Portions
  • $12

INGRÉDIENTS

  • Seafood

    • 🦪 100g baby scallops

  • Vegetables

    • 🥕 1/2 carrot, julienned
    • 1/3 bunch chives, chopped

  • Wrapper

    • 6 spring roll wrappers

  • Oil

    • As needed salad oil

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 🧂 Pinch of salt and pepper
    • 1 tsp sesame oil
    • 1 tsp grated ginger

  • Thickener

    • 1/2 tbsp cornstarch
    • 💧 1/2 tbsp water

  • Adhesive

    • 1/2 tbsp flour
    • 💧 1/2 tbsp water

  • Cooking Oil

    • 1 tbsp salad oil

ÉTAPES

1

Julienne the carrot and chop the chives into 2cm pieces.

2

Finely chop the baby scallops.

3

Heat 1 tbsp of salad oil in a pan and sauté the carrot and chives until softened.

4

Add the scallops and seasoning ingredients (sake, soy sauce, salt, pepper, sesame oil, ginger) to the pan and stir-fry. Pour in the cornstarch mixture and cook until thickened. Let it cool.

5

Place the filling on the spring roll wrapper, fold the sides, and roll tightly. Seal the edges with the flour-water mixture. Repeat for all wrappers.

6

Heat 2cm of salad oil in a pot to 170°C and deep-fry the rolls, turning occasionally, until golden brown.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 8g
    Protéines
  • 20g
    Glucides
  • 7g
    Graisses

💡 Astuces

Serve with a dipping sauce like sweet chili or soy sauce for added flavor.Prepare the filling ahead of time and store it in the fridge for convenience.Use a thermometer to maintain the oil temperature for perfect frying.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.