Gorengan Sultan (Rich People's Spring Rolls)
Gorengan Sultan (Rich People's Spring Rolls)
Ingredients
For the Filling
- 1 pound shrimp, peeled, deveined, and chopped into small pieces
- 1 cup canned corn, drained
- 1/2 cup Japanese mayonnaise, or a generous amount
- 1/4 cup flying fish roe (tobiko), or a significant amount
- 1/4 teaspoon salt, or a little bit
- 1/4 teaspoon sugar, or a little bit
For Assembly and Frying
- 1 pack spring roll skin
- 1 cup fried chicken batter, prepared according to package instructions, or a general batter for frying
- 4 cups frying oil, as needed for deep frying
Instructions
- 1
Chop the peeled and deveined shrimp into small, uniform pieces.
⏱️ 5 min
- 2
In a mixing bowl, combine the chopped shrimp and the drained canned corn.
⏱️ 2 min
- 3
Add a generous amount of Japanese mayonnaise to the shrimp and corn mixture.
⏱️ 1 min
- 4
Spoon in a significant amount of flying fish roe (tobiko) into the bowl.
⏱️ 1 min
- 5
Season the mixture with a little bit of salt and sugar.
⏱️ 1 min
- 6
Thoroughly stir all the filling ingredients until well combined and the mixture appears creamy.
⏱️ 3 min
- 7
Take one spring roll skin from the pack and place it on a clean, flat surface with the shiny side facing down.
⏱️ 1 min
- 8
Place a spoonful of the prepared filling directly in the middle of the spring roll skin.
⏱️ 5 min
- 9
Fold the spring roll skin around the filling, creating a tight, rectangular parcel. Start by folding one corner over the filling, then fold in the sides, and finally roll it up tightly to seal.
⏱️ 5 min
- 10
Once all the spring rolls are filled and wrapped, prepare the fried chicken batter (or general frying batter) in a separate bowl according to package instructions.
⏱️ 3 min
- 11
Heat the frying oil in a wok or deep pan over medium-high heat until it reaches approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 12
Dip each wrapped spring roll into the prepared batter, ensuring it is fully coated. Carefully place the battered spring rolls into the hot oil, frying in batches to avoid overcrowding.
⏱️ 5 min•🌡️ 360
- 13
Deep fry the spring rolls until the outside is golden brown and crispy. Since the filling ingredients are already cooked, they do not need to fry for a long time, typically 2-3 minutes per batch.
⏱️ 5 min•🌡️ 360
- 14
Once golden and crispy, remove the fried spring rolls from the oil using a slotted spoon, allowing any excess oil to drain. Transfer them to a serving plate or wooden board.
⏱️ 2 min
- 15
Serve the Gorengan Sultan immediately. They can be cut in half before serving, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gorengan Sultan (Rich People's Spring Rolls)
For the Filling
- 1 pound shrimp, peeled, deveined, and chopped into small pieces
- 1 cup canned corn, drained
- 1/2 cup Japanese mayonnaise, or a generous amount
- 1/4 cup flying fish roe (tobiko), or a significant amount
- 1/4 teaspoon salt, or a little bit
- 1/4 teaspoon sugar, or a little bit
For Assembly and Frying
- 1 pack spring roll skin
- 1 cup fried chicken batter, prepared according to package instructions, or a general batter for frying
- 4 cups frying oil, as needed for deep frying
Instructions
- 1
Chop the peeled and deveined shrimp into small, uniform pieces.
⏱️ 5 min - 2
In a mixing bowl, combine the chopped shrimp and the drained canned corn.
⏱️ 2 min - 3
Add a generous amount of Japanese mayonnaise to the shrimp and corn mixture.
⏱️ 1 min - 4
Spoon in a significant amount of flying fish roe (tobiko) into the bowl.
⏱️ 1 min - 5
Season the mixture with a little bit of salt and sugar.
⏱️ 1 min - 6
Thoroughly stir all the filling ingredients until well combined and the mixture appears creamy.
⏱️ 3 min - 7
Take one spring roll skin from the pack and place it on a clean, flat surface with the shiny side facing down.
⏱️ 1 min - 8
Place a spoonful of the prepared filling directly in the middle of the spring roll skin.
⏱️ 5 min - 9
Fold the spring roll skin around the filling, creating a tight, rectangular parcel. Start by folding one corner over the filling, then fold in the sides, and finally roll it up tightly to seal.
⏱️ 5 min - 10
Once all the spring rolls are filled and wrapped, prepare the fried chicken batter (or general frying batter) in a separate bowl according to package instructions.
⏱️ 3 min - 11
Heat the frying oil in a wok or deep pan over medium-high heat until it reaches approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 12
Dip each wrapped spring roll into the prepared batter, ensuring it is fully coated. Carefully place the battered spring rolls into the hot oil, frying in batches to avoid overcrowding.
⏱️ 5 min•🌡️ 360 - 13
Deep fry the spring rolls until the outside is golden brown and crispy. Since the filling ingredients are already cooked, they do not need to fry for a long time, typically 2-3 minutes per batch.
⏱️ 5 min•🌡️ 360 - 14
Once golden and crispy, remove the fried spring rolls from the oil using a slotted spoon, allowing any excess oil to drain. Transfer them to a serving plate or wooden board.
⏱️ 2 min - 15
Serve the Gorengan Sultan immediately. They can be cut in half before serving, if desired.
⏱️ 1 min