Water and Flour mixture, as needed (1:1 mixture of water and flour)
Frying oil, as needed
Baby leaf lettuce, as needed
Chervil, as needed
Tartar sauce:
50g (1.8oz) Welpac Frozen crab sticks
50g (1.8oz) Shrimp (peeled and deveined)
30 beans boiled Welpac shelled edamame
60g (2.1oz) Mayonnaise
A pinch of salt
A pinch of pepper
Yuzu mayonnaise:
30g (1.1oz) Mayonnaise
1/2 tsp Yuzu juice
Directions
Thaw the frozen crab sticks.
Prepare tartar sauce. Finely chop crab sticks, shrimp, and boiled edamame, then mix all of the tartar sauce ingredients together.
Prepare yuzu mayonnaise by mixing the ingredients together
Divide the tartar sauce from into three equal portions. Leave one portion as is, mix umeboshi into another portion, and mix curry powder into the remaining portion. Keep each type of tartar sauce divided into thirds.
For Umeboshi filling: Lay shiso leaves on the mini spring roll wrappers, place umeboshi tartar sauce in the center, and add cheese on top. Roll and seal with the water and flour mixture.
For Curry Flavor filling and Plain Flavor filling: place each type of tartar sauce on separate spring roll wrappers, add cheese in the center, roll, and seal with the water and flour mixture.
Heat frying oil to 160-170°C (320-338°F), then fry the rolls until both sides turn golden brown. Remove and drain excess oil.
Arrange the rolls on a plate, garnish with baby leaf lettuce, top with yuzu mayonnaise, and decorate with chervil. Drizzle yuzu mayonnaise on the side of the plate.
