Gorengan Sultan (Rich People's Spring Rolls)
Gorengan Sultan (Rich People's Spring Rolls)
Ingredients
For the Filling
- 1/2 pound large shrimp, peeled, deveined, and finely minced
- 4 ounces crab meat, flaked, preferably fresh or good quality canned
- 1/4 cup water chestnuts, finely diced
- 2 scallions, thinly sliced
- 1 teaspoon ginger, freshly grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 egg white, lightly beaten
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 spring roll wrappers, standard size (about 8x8 inches)
- 1 egg, beaten, for sealing
- 4 cups vegetable oil, for deep frying
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 lime wedges, for serving
Instructions
- 1
Prepare the filling: In a large bowl, combine the minced shrimp, flaked crab meat, diced water chestnuts, sliced scallions, grated ginger, and minced garlic.
⏱️ 10 min
- 2
Add the seasonings to the filling: Pour in the sesame oil and soy sauce. Sprinkle in the cornstarch and black pepper. Add the lightly beaten egg white. Mix all ingredients thoroughly until well combined. The mixture should be sticky and hold its shape.
⏱️ 5 min
- 3
Assemble the spring rolls: Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the filling mixture in a line across the center of the wrapper, about 1 inch from the bottom corner.
⏱️ 5 min
- 4
Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Roll the wrapper tightly upwards from the bottom, creating a compact cylinder. Before reaching the top corner, brush the top corner with the beaten egg to seal the roll completely.
⏱️ 5 min
- 5
Repeat the assembly process with the remaining wrappers and filling. You should have approximately 12 spring rolls.
⏱️ 5 min
- 6
Preheat the oil for frying: In a large, deep pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the spring rolls: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the filling should reach 165°F.
⏱️ 5 min•🌡️ 350
- 8
Remove the fried spring rolls from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.
⏱️ 5 min
- 9
Serve immediately, garnished with fresh cilantro and lime wedges, if desired. These are best enjoyed hot and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Gorengan Sultan (Rich People's Spring Rolls)
For the Filling
- 1/2 pound large shrimp, peeled, deveined, and finely minced
- 4 ounces crab meat, flaked, preferably fresh or good quality canned
- 1/4 cup water chestnuts, finely diced
- 2 scallions, thinly sliced
- 1 teaspoon ginger, freshly grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 egg white, lightly beaten
- 1/4 teaspoon black pepper
For Assembly and Frying
- 12 spring roll wrappers, standard size (about 8x8 inches)
- 1 egg, beaten, for sealing
- 4 cups vegetable oil, for deep frying
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 lime wedges, for serving
Instructions
- 1
Prepare the filling: In a large bowl, combine the minced shrimp, flaked crab meat, diced water chestnuts, sliced scallions, grated ginger, and minced garlic.
⏱️ 10 min - 2
Add the seasonings to the filling: Pour in the sesame oil and soy sauce. Sprinkle in the cornstarch and black pepper. Add the lightly beaten egg white. Mix all ingredients thoroughly until well combined. The mixture should be sticky and hold its shape.
⏱️ 5 min - 3
Assemble the spring rolls: Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the filling mixture in a line across the center of the wrapper, about 1 inch from the bottom corner.
⏱️ 5 min - 4
Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Roll the wrapper tightly upwards from the bottom, creating a compact cylinder. Before reaching the top corner, brush the top corner with the beaten egg to seal the roll completely.
⏱️ 5 min - 5
Repeat the assembly process with the remaining wrappers and filling. You should have approximately 12 spring rolls.
⏱️ 5 min - 6
Preheat the oil for frying: In a large, deep pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Use a kitchen thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the spring rolls: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the filling should reach 165°F.
⏱️ 5 min•🌡️ 350 - 8
Remove the fried spring rolls from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.
⏱️ 5 min - 9
Serve immediately, garnished with fresh cilantro and lime wedges, if desired. These are best enjoyed hot and crispy.