Ingredients:

  • 4 oz (115g) shrimp, peeled, deveined, and chopped
  • 4 oz (115g) flaky white fish (cod, haddock, or sea bass), skinless, boneless, and flaked
  • 1 tablespoon vegetable oil
  • 1/2 cup (75g) finely chopped green onions
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup (30g) finely shredded carrots
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Vegetable oil, for deep frying
  • 1/4 cup (60ml) sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon soy sauce
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine cornstarch and water in a small bowl, set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add green onions, garlic, and ginger; sauté until fragrant (about 1 minute).
  4. Add shrimp and flaked fish; cook until just cooked through (about 2-3 minutes).
  5. Stir in carrots, soy sauce, rice vinegar, sesame oil, sugar, and white pepper.
  6. Pour in cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1 minute).
  7. Remove from heat and let cool completely (about 20-30 mins in the fridge will speed it up!).
  8. Place one egg roll wrapper on a clean, flat surface, oriented with a corner facing you (diamond shape).
  9. Spoon about 1/4 cup of seafood filling onto the center of the wrapper.
  10. Fold the bottom corner over the filling.
  11. Fold in the left and right corners.
  12. Brush the top corner with beaten egg.
  13. Roll the egg roll tightly to seal.
  14. Repeat with the remaining wrappers and filling.
  15. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  16. Carefully place the egg rolls in the hot oil, being careful not to overcrowd the pan (fry in batches if needed).
  17. Fry until golden brown and crispy (about 3-4 minutes), flipping occasionally.
  18. Remove the egg rolls with a slotted spoon or spider strainer and drain on paper towels.
  19. In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, and red pepper flakes (if using).
  20. Serve the crispy seafood egg rolls immediately with the sweet chili dip.