8 oz. cream cheese (room temperature)
1/4 pound shrimp, crab or salmon
2 green onions, finely chopped
1 tbsp. hoisin sauce
1 tbsp. sesame oil
2 tbsp. finely chopped cilantro
1 tsp. minced ginger
1-2 tsp. Piri Piri sauce or other hot sauce
1 package thin egg roll wrappers
2 cups vegetable or grapeseed oil for frying
1/4 cup sake (optional)
2 tbsp. Dijon mustard
2 tbsp. rice vinegar
3 tbsp. liquid honey
2 tbsp. wasabi powder
1. Place the cream cheese in a bowl, coarsely chop the seafood and add to the bowl along with the green onion, hoisin sauce, sesame oil, cilantro, ginger, hot sauce. Mix well to combine. Adjust the seasoning to suit your tastes.
2. Lay the wrappers open on your work surface. Take a spoonful of filling, roll it in your hands to form a log or cylinder shape. Place it on the wrapper, brush the edges with lightly beaten egg white, roll up egg roll style.
3. Heat the oil in a heavy bottomed pot and dry the rolls until golden brown, about 2-3 minutes. Drain on paper towels.
4. For the sauce, place all the ingredients in a small pot and let it simmer just until the honey melts. Serve alongside the rolls.