SEA LEGS® and Lobster Egg Rolls
- 1 cup SEA LEGS® Extreme Shred Style Surimi Seafood 416786
- 1 cup Lobster claw meat
- 1/4 cup Water chestnuts, chopped
- 1/2 cup Corn kernels
- 2 tsp Salt
- 1 tsp Soy sauce
- 1/2 tsp Sesame oil
- 2 cups Shredded mozzarella
- 12 - 16 each Egg roll skins
- 1 Tbsp Corn Starch
- 1 Tbsp Water
Place SEA LEGS® Surimi, lobster meat, water chestnuts, corn, salt, soy sauce, sesame oil and mozzarella into a food processor and pulse 2-3 times until mixture is fully combined, being sure to leave the mixture chunky.
Place the egg roll skins on the table in front of you underneath a damp paper towel and combine cold water and corn starch into a small bowl.
Working quickly, place an egg roll wrapper on the table with a point facing you and place a heaping tablespoon (or more, depending on wrapper size) on the back third of the egg roll wrapper and form in a line to fit the width of the wrapper.
Moisten the far edge of the wrapper with the cornstarch and water mixture then fold the left and right edges of the wrapper over the filling then tightly roll until sealed, pressing lightly on the seam.
Fry egg rolls for 4-5 minutes until golden brown and serve with your favorite dipping sauce.