dash Lobster and Surimi Egg Rolls

For an elegant and elevated presentation, surimi and lobster egg rolls are packed with sweet corn kernels and chopped water chestnuts.
Serves 4


  • 1 Cup SEALEGS Extreme Shred Surimi
  • 1 Cup Lobster claw meat
  • ¼ Cup Water chestnuts, chopped
  • ½ Cup Corn kernels
  • 2 tsp. Salt
  • 1 tsp.Soy sauce
  • ½ tsp. Sesame oil
  • 2 Cups Shredded mozzarella
  • 12 – 16 Egg roll skins
  • 1 Tbsp. Corn Starch
  • 1 Tbsp. Water


  1. Place SEALEGS Extreme Shred Surimi, lobster meat, water chestnuts, corn, salt, soy sauce, sesame oil and mozzarella into a food processor and pulse 2-3 times until mixture is fully combined, being sure to leave the mixture chunky.
  2. Place the egg roll skins on the table in front of you underneath a damp paper towel and combine cold water and corn starch into a small bowl.
  3. Working quickly, place an egg roll wrapper on the table with a point facing you and place a heaping tablespoon (or more depending on wrapper size) on the back third of the egg roll wrapper and form in a line to fit the width of the wrapper.
  4. Moisten the far edge of the wrapper with the cornstarch and water mixture then fold the left and right edges of the wrapper over the filling then tightly roll until sealed, pressing lightly on the seam.
  5. Fry egg rolls for 4-5 minutes until golden brown and serve with your favorite dipping sauce.

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