Crab and egg spring rolls

 

Ingredients (Serves 2):

10g butter

10g plain flour

100ml milk

1/4 onion (thinly sliced)

[A] 1/3 teaspoon consommé soup base

[A] 1/4 teaspoon salt

4 crab-flavored kamaboko (crushed)

1 boiled egg

4 spring roll wrappers

2 slices of cheese

4 tablespoons vegetable oil

Directions:

1. Place the butter in a deep, heat-resistant bowl, cover with plastic wrap, and microwave at 600W for 20 seconds. Add the flour and mix. Add the milk little by little, mixing after each addition. Add the onion, cover loosely with plastic wrap, microwave again at 600W for 1 minute, remove from the microwave, and mix well. Repeat the process again, then add [A], the crab-flavored kamaboko, and roughly chopped boiled eggs, mix, and let cool.

② Place the spring roll wrapper on a cutting board and top with halved slices of cheese. Place 1/4 of ① on top. Fold it towards you, then to the left and right, then roll it towards the back. Mix together flour and water (1 teaspoon each, not included in the recipe) and coat the end of the roll with it to secure it in place.

③ Add salad oil to a frying pan and heat over medium heat, then arrange ② on top. Fry until golden brown on both sides and it's done!