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Seafood Spring Rolls

Fish and Seafood

Seafood Spring Rolls
1 pound regular or rock shrimp, shells and veins removed
1/2 pound Chilean sea bass fillet, cut into one-inch squares
1/2 pound bay scallops
1 egg
1 Tablespoon finely chopped fresh ginger
1 teaspoon sesame oil
5 scallions, cut into thin slices
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt, or to taste
a dash of ground white pepper, or to taste
20 spring roll wrappers
Egg wash made by beating one egg and one-quarter cup water
2 cups corn oil
1. Mix the three sea foods, egg, ginger, and sesame oil in a food processor by turning the machine on and off several times; do not puree them.
2. Add scallions, cilantro, and salt and pepper to taste, and mix this filling gently.
3. Put two tablespoons of filling just inside a corner of one spring roll wrapper. Wrap and seal with a drop of the egg wash. Repeat until all rolled sticks have been made, putting them on a platter seam side down. Then brush their tops with the rest of the egg wash.
4. Heat the oil in a large deep pan until the oil is 315 degrees Fahrenheit. Fry one third of the rolls for about five minutes until golden brown, then drain on paper towels. Repeat until all are fried.
Stand the rolls in glasses and serve with a dipping sauce.
Note: Makes twenty spring rolls.

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