Maille Canada

Spring roll with Shrimp

A staple in Asian cuisine gets a punch of new flavour with a Maille Dijon Originale Mustard dipping sauce.

Spring roll with Shrimp


  • 10 shrimps
  • 10 Japanese basil leaves
  • 10 spring roll sheets
  • Maille Dijon Originale Mustard, to taste
  • Flour
  • Oil, for deep frying
10 pieces


Remove back veins from peeled shrimp. Roll up shrimp and basil within spring roll sheet.

Mix flour with water to form a paste, and seal each spring roll sheet.

Deep-fry until crispy in oil that is 150-160 degrees. Serve with Maille Dijon Originale Mustard for dipping.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille