Cream Croquette-Style Spring Rolls

1. 1

   Separate the crab sticks into thin strips and cut into 3 portions.

2. 2

   Mix well with edamame, crab sticks and white sauce.

3. 3

   Place 1/5 of mixture on a spring roll wrapper and top with cheese.

4. 4

   Wrap the same way as a normal spring roll or refer to the instructions on the package.

5. 5

   Apply flour mixed with water on the edge of sheet to act as a glue.

6. 6

   Please make sure the pastry is stuck together well so that the mixture does not unravel while deep frying.

7. 7

   Heat oil to 340F/170C and place fold end side down and deep fry until golden brown.

8. 8

   Mind the mixture doesn't burst out!

9. 9

   Serve while it is still hot without sauce as it has already been seasoned.

10. 10

    You can also use asparagus instead of edamame.

11. 11

    Blanch 5 pieces of asparagus and mix with white sauce.

12. 12

    My kids prefer this version.

* Per serving · 4 servings · Values may vary.