Ingredients
Fresh scallops, shrimp, and imitation crab meat, 100 g (about 3.5 oz) each, 2 eggs, 50 g (about 1.8 oz) each of breadcrumbs and mayonnaise.
Seasonings
Salt, MSG, and ginger juice to taste, 12 sheets of edible rice paper (spring roll wrappers), and 150 g (about 2/3 cup) oil.
Instructions
1. Blanch fresh scallops and shrimp in boiling water, then dice them along with crab sticks. Mix with salt, MSG, ginger juice, and Miracle Whip to form a filling. Wrap the filling in rice paper sheets, roll into cylinders, dip in beaten egg, and coat with breadcrumbs.
2. Heat oil in a wok to 350°F (180°C), add the seafood rolls and deep-fry until light golden brown, then remove, drain excess oil, and arrange on a serving plate.