Wasabi Seafood Rolls

Chop the carrot, celery, crab sticks, and shrimp (remove the shrimp veins) into small pieces, adjusting the quantities according to your preferred texture.

Blanch all the chopped ingredients in boiling water, then drain and set aside.

In a small bowl, mix 150g of Kraft dressing, 50g of condensed milk, 5g of wasabi, and a few drops of lemon juice until well combined.

Add the prepared sauce to the blanched ingredients and mix thoroughly.

Place a small amount of the mixture onto a sheet of wafer paper, roll it up, and seal the end with a little water.

Coat the rolled seafood mixture with egg yolk.

Then coat with breadcrumbs and set aside.

Heat oil in a pan and fry the breadcrumb-coated seafood rolls until golden brown.

Remove from the oil, plate the rolls, and drizzle with the Kraft sauce prepared earlier.