Gorengan Sultan (Rich People Spring Roll)
Gorengan Sultan (Rich People Spring Roll)
Ingredients
For the Filling
- 1 pound cooked shrimp, chopped into small pieces
- 1 can sweet corn, drained
- 1 bottle Japanese mayonnaise
- 1 can tobiko
For Assembly and Frying
- 1 package spring roll skins
- 1 cup all-purpose flour
- 1/2 cup water, or as needed for batter
- 4 cups cooking oil, for deep frying
Instructions
- 1
Take the cooked shrimp and chop them into small pieces on a cutting board.
⏱️ 5 min
- 2
Transfer the chopped shrimp into a large mixing bowl. Add the drained sweet corn, the entire bottle of Japanese mayonnaise, and the can of tobiko (flying fish roe).
⏱️ 3 min
- 3
Stir all the ingredients in the bowl thoroughly until well combined and the filling is uniform.
⏱️ 2 min
- 4
Take a spring roll skin and place it on a clean surface with the shiny side facing down, oriented like a diamond.
⏱️ 1 min
- 5
Place a spoonful of the prepared filling mixture straight in the middle of the spring roll skin. Fold the bottom corner of the skin over the filling, then fold in the side flaps, and finally roll it up tightly from the bottom to create a compact spring roll shape. Repeat this process for all desired spring rolls.
⏱️ 10 min
- 6
In a separate bowl, prepare a thin batter by mixing the all-purpose flour with water. The consistency should be thin enough to coat the spring rolls evenly, similar to a 'fried chicken batter'. Add water gradually until the desired consistency is reached.
⏱️ 2 min
- 7
Dip each rolled spring roll into the prepared batter, ensuring it is fully coated on all sides.
⏱️ 3 min
- 8
Heat cooking oil in a wok or deep pan over medium-high heat until it reaches approximately 350-375°F (175-190°C). Once hot, carefully place the battered spring rolls into the hot oil to deep fry, ensuring not to overcrowd the pan.
⏱️ 2 min•🌡️ 360
- 9
Fry the spring rolls, turning occasionally, until the outside is golden brown and crispy. Since the filling ingredients are already cooked, the spring rolls do not need to fry for a long time.
⏱️ 8 min•🌡️ 360
- 10
Once golden and crispy, remove the fried spring rolls from the oil using a slotted spoon or spider to drain excess oil. Place them on a wire rack lined with paper towels to further drain. The dish is now ready to be enjoyed.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gorengan Sultan (Rich People Spring Roll)
For the Filling
- 1 pound cooked shrimp, chopped into small pieces
- 1 can sweet corn, drained
- 1 bottle Japanese mayonnaise
- 1 can tobiko
For Assembly and Frying
- 1 package spring roll skins
- 1 cup all-purpose flour
- 1/2 cup water, or as needed for batter
- 4 cups cooking oil, for deep frying
Instructions
- 1
Take the cooked shrimp and chop them into small pieces on a cutting board.
⏱️ 5 min - 2
Transfer the chopped shrimp into a large mixing bowl. Add the drained sweet corn, the entire bottle of Japanese mayonnaise, and the can of tobiko (flying fish roe).
⏱️ 3 min - 3
Stir all the ingredients in the bowl thoroughly until well combined and the filling is uniform.
⏱️ 2 min - 4
Take a spring roll skin and place it on a clean surface with the shiny side facing down, oriented like a diamond.
⏱️ 1 min - 5
Place a spoonful of the prepared filling mixture straight in the middle of the spring roll skin. Fold the bottom corner of the skin over the filling, then fold in the side flaps, and finally roll it up tightly from the bottom to create a compact spring roll shape. Repeat this process for all desired spring rolls.
⏱️ 10 min - 6
In a separate bowl, prepare a thin batter by mixing the all-purpose flour with water. The consistency should be thin enough to coat the spring rolls evenly, similar to a 'fried chicken batter'. Add water gradually until the desired consistency is reached.
⏱️ 2 min - 7
Dip each rolled spring roll into the prepared batter, ensuring it is fully coated on all sides.
⏱️ 3 min - 8
Heat cooking oil in a wok or deep pan over medium-high heat until it reaches approximately 350-375°F (175-190°C). Once hot, carefully place the battered spring rolls into the hot oil to deep fry, ensuring not to overcrowd the pan.
⏱️ 2 min•🌡️ 360 - 9
Fry the spring rolls, turning occasionally, until the outside is golden brown and crispy. Since the filling ingredients are already cooked, the spring rolls do not need to fry for a long time.
⏱️ 8 min•🌡️ 360 - 10
Once golden and crispy, remove the fried spring rolls from the oil using a slotted spoon or spider to drain excess oil. Place them on a wire rack lined with paper towels to further drain. The dish is now ready to be enjoyed.
⏱️ 2 min