THURSDAY, DECEMBER 12, 2024 40 THE GLEANER’S CHRISTMAS COOKBOOK I COULDN’T resist joining the viral seafood spring roll trend on social media, but I knew I had to make it my own. These spring rolls are truly luxurious – packed with Rainforest shrimp, lobster, and scallops, all wrapped in a crispy shell with a creamy Cajunspiced filling. Perfect for the most special family celebrations, these rolls feel indulgent and sophisticated, making them the ultimate crowd-pleaser for a festive gathering. Prepare the seafood: 1. Heat 1 tbsp oil in a frying pan over medium heat. Sauté the scallops for 1-2 minutes until firm but not fully cooked. Remove and set aside. 2. Add the shrimp and lobster chunks to the pan, sprinkle with Cajun seasoning, and cook for 1-2 minutes until the shrimp just turn pink. Remove and chill the seafood in the fridge. Make the filling: 1. In a large bowl, mix the chilled seafood with cream cheese, mustard, shredded cheese, sweetcorn, celery, and spring onions. 2. Add smoked paprika (if using), garlic powder, salt, and black pepper. Toss until evenly combined. Chill the mixture for 15-20 minutes. Assemble the spring rolls: 1. Lay one spring roll wrapper flat with a corner pointing towards you. Place another wrapper directly on top. 2. Add ¼ cup of the filling above the bottom corner. Arrange the shrimp, lobster, and scallops evenly across the filling. 3. Fold the bottom corner over the filling, tuck tightly, fold in the sides, and roll upwards. Seal with beaten egg. Repeat for the rest. Fry the spring Rolls: 1. Heat 2 inches of oil in a deep frying pan or pot to 350°F. 2. Fry the rolls in batches for 4-5 minutes until golden brown. Serve: Serve hot with sweet chilli sauce, spicy mango chutney, or garlic aioli for dipping. These rolls are perfect for any celebration! For the filling: 1 cup Rainforest shrimp, cleaned and deveined (tails removed) 1 cup Rainforest lobster meat, cut into chunks ½ cup Rainforest mini scallops 4 oz cream cheese, softened 1 tsp Dijon mustard ½ cup shredded cheese (cheddar or gouda) ¼ cup sweetcorn kernels, well-drained ¼ cup celery, finely chopped ¼ cup spring onions, sliced 1 tsp Cajun seasoning ¼ tsp smoked paprika (optional) 1 tsp garlic powder Salt and black pepper, to taste For the spring rolls: 12 spring roll wrappers (double-wrapped for 6 rolls) 1 egg, beaten (for sealing) Oil for frying Rainforest Shrimp, Lobster, and Scallop Spring Rolls with Cajun Cream Cheese Filling METHOD INGREDIENTS
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