31 May 2014,11:17 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make the filling, combine the shrimps, pomfret, clams, oneegg, ginger and sesame oil in a food processor and chopfinely.
  • Transfer to a large bowl and mix in the spring onions and freshcoriander. Season with salt and crushed peppercorns.
  • Beat the other egg with one-fourth cup of water to make anegg wash.
  • For the rolls, place some of the seafood mixture a little belowone corner of a spring roll wrapper. Bring in the corners toenclose the filling.
  • Brush the edges with the egg wash, roll tightly towards themiddle.
  • Heat oil in a wok. Deep-fry the rolls till golden brown. Drain onabsorbent paper.
  • Cut the rolls diagonally into two and serve with Sichuan Sauce.



  • 200 grams peeled shrimps
  • 500 grams pomfret fillets cut into 1-inch pieces
  • 200 grams clams
  • 8 Spring Roll Wrappers
  • 4 eggs
  • 3 inches ginger, finely chopped
  • 2 teaspoon sesame oil
  • 200 grams thinly sliced spring onions
  • 100 grams chopped fresh coriander
  • 15 black peppercorns, crushed
  • Salt to taste
  • Cooking oil for deep-frying

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