Garangan Sultan (Rich People's Spring Rolls)
Garangan Sultan (Rich People's Spring Rolls)
Ingredients
For the Filling
- 1 cup cooked shrimp, chopped into small pieces
- 1/2 cup canned corn, drained
- 1/2 cup Japanese mayonnaise
- 1/4 cup flying fish roe (tobiko)
For Assembly and Frying
- 12 spring roll wrappers
- 1 cup fried chicken batter, prepared according to package directions
- 4 cups cooking oil, for deep frying
Instructions
- 1
Prepare the filling: In a medium mixing bowl, combine the chopped cooked shrimp, drained canned corn, Japanese mayonnaise, and flying fish roe (tobiko). Stir all ingredients together thoroughly until well combined and creamy.
⏱️ 5 min
- 2
Assemble the spring rolls: Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you (shiny side down). Place about 1 1/2 tablespoons of the prepared filling in the center of the wrapper, closer to the corner pointing towards you.
⏱️ 8 min
- 3
Fold the corner closest to you over the filling, tucking it in tightly. Fold the two adjacent side corners inwards towards the center. Roll the wrapper tightly from the bottom towards the remaining corner to form a compact spring roll. Repeat with the remaining filling and wrappers.
⏱️ 12 min
- 4
Prepare for frying: Pour cooking oil into a wok or deep pan to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). While the oil heats, prepare the fried chicken batter in a separate bowl according to package instructions.
⏱️ 5 min•🌡️ 350
- 5
Deep fry the spring rolls: Dip each assembled spring roll into the prepared fried chicken batter, ensuring it is fully coated. Carefully place the battered spring rolls into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the outside is golden brown and crispy. Since the filling is already cooked, they only need to fry until the wrapper is crisp.
⏱️ 8 min•🌡️ 350
- 6
Remove the fried spring rolls from the oil using a slotted spoon or spider strainer. Transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately, optionally cutting them open with scissors to reveal the creamy, roe-studded filling.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garangan Sultan (Rich People's Spring Rolls)
For the Filling
- 1 cup cooked shrimp, chopped into small pieces
- 1/2 cup canned corn, drained
- 1/2 cup Japanese mayonnaise
- 1/4 cup flying fish roe (tobiko)
For Assembly and Frying
- 12 spring roll wrappers
- 1 cup fried chicken batter, prepared according to package directions
- 4 cups cooking oil, for deep frying
Instructions
- 1
Prepare the filling: In a medium mixing bowl, combine the chopped cooked shrimp, drained canned corn, Japanese mayonnaise, and flying fish roe (tobiko). Stir all ingredients together thoroughly until well combined and creamy.
⏱️ 5 min - 2
Assemble the spring rolls: Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you (shiny side down). Place about 1 1/2 tablespoons of the prepared filling in the center of the wrapper, closer to the corner pointing towards you.
⏱️ 8 min - 3
Fold the corner closest to you over the filling, tucking it in tightly. Fold the two adjacent side corners inwards towards the center. Roll the wrapper tightly from the bottom towards the remaining corner to form a compact spring roll. Repeat with the remaining filling and wrappers.
⏱️ 12 min - 4
Prepare for frying: Pour cooking oil into a wok or deep pan to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). While the oil heats, prepare the fried chicken batter in a separate bowl according to package instructions.
⏱️ 5 min•🌡️ 350 - 5
Deep fry the spring rolls: Dip each assembled spring roll into the prepared fried chicken batter, ensuring it is fully coated. Carefully place the battered spring rolls into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until the outside is golden brown and crispy. Since the filling is already cooked, they only need to fry until the wrapper is crisp.
⏱️ 8 min•🌡️ 350 - 6
Remove the fried spring rolls from the oil using a slotted spoon or spider strainer. Transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately, optionally cutting them open with scissors to reveal the creamy, roe-studded filling.
⏱️ 2 min