Roulade
125 g of clean shrimp
125 g of flounder fillet
1 tablespoon of chopped French chives
1 garlic clove, crushed
1 pinch of salt
1 tablespoon of fish sauce (nam pla)
12 units of wonton wrapper (spring roll dough)
Olive oil for frying
Sauce
1 tablespoon of soy sauce
4 tablespoons of tamarind juice
1 tablespoon of sugar
1 tablespoon of chilli garlic sauce
Roulade
125 g of clean shrimp
125 g of flounder fillet
1 tablespoon of chopped French chives
1 garlic clove, crushed
1 pinch of salt
1 tablespoon of fish sauce (nam pla)
12 units of wonton wrapper (spring roll dough)
Olive oil for frying
Sauce
1 tablespoon of soy sauce
4 tablespoons of tamarind juice
1 tablespoon of sugar
1 tablespoon of chilli garlic sauce
Roulade: On a cutting board, finely chop the shrimp until it resembles a paste (1). Reserve
Do the same with the flounder (2)
Place the chopped shrimp, flounder, chives, garlic, salt, and fish sauce in a bowl (3)
Mix well, cover with plastic wrap, and refrigerate
Let it sit for 30 minutes to firm up (4)
Place a small amount of filling in the center of each wonton wrapper and seal the edges (5), forming roulades
Avoid exposing the wrappers as they may dry out
Heat enough olive oil to cover the roulades and fry them in batches until golden brown, then drain well
Sauce: Mix all ingredients together and refrigerate until serving time
Serve the roulades hot with the sauce cold or chilled.
