Seafood Salad Rolls
Courtesy of Wong’s King Seafood Restaurant
thin clear rice paper
salad dressing (brands or flavor of choice)
1. The filling is prepared first, using finely chopped scallops and shrimp. The chops are then briefly cooked in boiling water, drained, and the chosen salad dressing is added. The rolls are then prepared by using rice papers to wrap around the filling to make 3.5″ rolls.
2. The rolls are then turned over in bread crumbs to make a layer of breading on the outside and deep-fried to a golden brown. The final product is served on a bed of shredded purple cabbage and lettuce with an attractive color and an exotic fusion flavor.