CRISPY SURIMI ROLLS WITH RICE PAPER

Ingredients

120 g finely chopped surimi *

10 g chopped chives *

30 g cucumber (peel and seeds removed) finely chopped *

20 g peeled and finely chopped carrots*

50 g mayonnaise

5 g Siracha sauce

6 pieces Rice Paper 22 cm

12 Stem of chives /or cilantro (to tie the rolls)

2 oz olive oil (to brown the rolls)

Serves for:

30 g soy sauce with Lemon

5 g Siracha sauce

In a container, place the chopped ingredients: SURIMI, chives, cucumber, carrot, mayonnaise with the Siriracha sauce and mix to form a paste.
Follow the instructions on the rice paper packaging. Soak 5 to 7 seconds in water, the consistency is flexible to roll.
Place 1 oz (30 g) of prepared filling and roll up like a taco, tying the sides with the chive stems
Place a non-stick frying pan, with oil on the stove over medium-high heat, and fry the rice tacos on both sides until golden brown, the consistency is crispy.
Mix the soy sauce and Siriracha, place in a serving container.
Serve the crispy Surimi Rolls with the prepared sauce.

*brunoise

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