About The Dish
Savour the delicate flavours of Moreton Bay Bug Spring Rolls, a perfect fusion of fresh seafood and crisp vegetables wrapped in golden, crunchy pastry. These spring rolls, filled with tender Moreton Bay bug meat and served with a tangy dipping sauce, are an ideal appetiser or light meal. Easy to prepare and packed with premium ingredients, they bring a gourmet twist to a classic dish. Order fresh Moreton Bay bugs online from Pearl Seafoods for quick delivery across Sydney, and create a seafood experience at home that’s both delicious and convenient.
Ingredients List
- 300g Moreton Bay bug meat, finely chopped
- 200g prawns, peeled, tails chopped
- 20g wood ear mushrooms, soaked, drained, and finely sliced
- 100g rice vermicelli glass noodles, soaked and cut into 3-5 cm strands
- 3 spring onions, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 small egg yolk (for sealing)
- 18-24 square spring roll pastries (approximately 10cm x 10cm)
- Grapeseed oil (for deep frying or air fryer spray)
- Optional: Caviar and sparkling wine for garnish
- Sweet chili sauce (for dipping)
Steps
- Soak the wood ear mushrooms in warm water for 20 minutes, then drain, rinse thoroughly, and finely slice.
- Soak the rice vermicelli glass noodles in cold water for 20 minutes, then strain and cut into 3-5cm strands.
- Separate the prawn tails from the main body. Chop the tails into small pieces and marinate them with the listed ingredients in a large mixing bowl.
- In a food processor, combine the Moreton Bay bug meat, the prawn bodies, and the remaining ingredients for the Moreton Bay bug mix.
Process for 2-3 minutes until it forms a smooth paste, then transfer to a large bowl. Add the marinated prawn tails, sliced mushrooms, noodles, and spring onions to the mixture. Stir well to combine. - Cut the square spring roll pastry diagonally to create two triangles. Place about 1.5 teaspoons of the filling near the base of each triangle (longest side). Fold the pastry over the filling, roll tightly into a cigar shape, and seal with a small amount of egg yolk. Repeat with the remaining mixture and pastry.
- Place the spring rolls in an airtight container and freeze for 2 hours before frying. For best results, freeze overnight.
- Deep fry the spring rolls in grapeseed oil at 180°C for 5-6 minutes until golden brown, or air fry at the same temperature for 15 minutes. Flip or shake the rolls, then air fry for another 10 minutes. If using an air fryer, lightly spray the rolls with oil for a crispy finish.
- For a more luxurious touch, serve with caviar and a glass of sparkling wine. Alternatively, enjoy them with sweet chilli sauce and a cold beer for a casual, indulgent snack.