Scallop and Basil Egg Roll with Sriracha Mustard


  1. Remove the side muscle from the scallops.
  2. Cut the egg roll wrapper in half to form two triangles. Place one basil leaf on each piece of wrapper. Put the scallop on top of the basil and season with salt and pepper.
  3. Fold the short side of the dough over the scallop, do the same with one of the long sides. Roll the scallop across the remaining side to form the roll.
  4. Deep fry for 3 to 4 minutes.
  5. Mix the mustard and Sriracha to make a dipping sauce.


  • 1 egg roll wrapper
  • 2 Empire's Treasure® Scallops, 10-20 ct
  • 2 tbsp mustard, original
  • 2 Peak Fresh Produce® Basil, small leaves
  • - salt and pepper, to taste
  • - seaweed salad, to garnish
  • 2 tsp Sriracha