Gorengan Sultan (Rich People Spring Roll)
Gorengan Sultan (Rich People Spring Roll)
Ingredients
For the Filling
- 1 1/2 cups cooked shrimp, chopped into small pieces
- 1 can canned corn kernels, small, drained
- 1/2 cup Japanese mayonnaise, or more, to taste
- 2 tablespoons flying fish roe (tobiko)
For the Basic Frying Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup cold water, approximately
For Assembly and Frying
- 12 spring roll wrappers, standard square size
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a clear mixing bowl, combine the chopped cooked shrimp, drained canned corn kernels, Japanese mayonnaise, and flying fish roe. Mix all ingredients thoroughly until well combined and the filling has a creamy consistency.
⏱️ 5 min
- 2
To make the basic frying batter, whisk together the all-purpose flour, cornstarch, baking powder, and salt in a medium bowl. Gradually add the cold water, whisking until a smooth, thick liquid batter forms. Adjust water as needed to reach a consistency that coats the back of a spoon.
⏱️ 5 min
- 3
Lay a spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Spoon a generous amount of the prepared filling mixture onto the center of the wrapper, forming a log shape.
⏱️ 5 min
- 4
Fold the bottom corner of the wrapper up over the filling. Then, fold the left and right corners of the wrapper inwards towards the center, ensuring they overlap slightly. Roll the spring roll tightly upwards from the bottom to seal, creating a compact rectangular shape. Repeat with the remaining filling and wrappers.
⏱️ 10 min
- 5
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Carefully dip each rolled spring roll into the prepared frying batter, ensuring it is fully coated. Gently place the battered spring rolls into the hot oil, frying in batches to avoid overcrowding the pan.
⏱️ 5 min•🌡️ 350
- 7
Deep fry the spring rolls for 2-4 minutes, or until the outside is golden brown and crispy. Since the filling is already cooked, you are primarily looking to crisp the wrapper. Use tongs to turn the spring rolls as needed for even cooking.
⏱️ 5 min•🌡️ 350
- 8
Once golden and crispy, remove the fried spring rolls from the oil using a slotted spoon or skimmer to drain excess oil. Place them on a wire rack set over paper towels to further drain. Serve hot, optionally cutting them in half with scissors to reveal the rich filling.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gorengan Sultan (Rich People Spring Roll)
For the Filling
- 1 1/2 cups cooked shrimp, chopped into small pieces
- 1 can canned corn kernels, small, drained
- 1/2 cup Japanese mayonnaise, or more, to taste
- 2 tablespoons flying fish roe (tobiko)
For the Basic Frying Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup cold water, approximately
For Assembly and Frying
- 12 spring roll wrappers, standard square size
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a clear mixing bowl, combine the chopped cooked shrimp, drained canned corn kernels, Japanese mayonnaise, and flying fish roe. Mix all ingredients thoroughly until well combined and the filling has a creamy consistency.
⏱️ 5 min - 2
To make the basic frying batter, whisk together the all-purpose flour, cornstarch, baking powder, and salt in a medium bowl. Gradually add the cold water, whisking until a smooth, thick liquid batter forms. Adjust water as needed to reach a consistency that coats the back of a spoon.
⏱️ 5 min - 3
Lay a spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Spoon a generous amount of the prepared filling mixture onto the center of the wrapper, forming a log shape.
⏱️ 5 min - 4
Fold the bottom corner of the wrapper up over the filling. Then, fold the left and right corners of the wrapper inwards towards the center, ensuring they overlap slightly. Roll the spring roll tightly upwards from the bottom to seal, creating a compact rectangular shape. Repeat with the remaining filling and wrappers.
⏱️ 10 min - 5
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Carefully dip each rolled spring roll into the prepared frying batter, ensuring it is fully coated. Gently place the battered spring rolls into the hot oil, frying in batches to avoid overcrowding the pan.
⏱️ 5 min•🌡️ 350 - 7
Deep fry the spring rolls for 2-4 minutes, or until the outside is golden brown and crispy. Since the filling is already cooked, you are primarily looking to crisp the wrapper. Use tongs to turn the spring rolls as needed for even cooking.
⏱️ 5 min•🌡️ 350 - 8
Once golden and crispy, remove the fried spring rolls from the oil using a slotted spoon or skimmer to drain excess oil. Place them on a wire rack set over paper towels to further drain. Serve hot, optionally cutting them in half with scissors to reveal the rich filling.
⏱️ 5 min