I was looking around the web this morning to get some ideas on spring rolls
that included squid.
I have successfully made spring rolls on many occasions but have not used
squid and I do have a large packet in the freezer.
I came across this Rick Stein recipe -
http://www.bbc.co.uk/food/recipes/database/springrollswithsquid_12232.shtm
It includes ****k and squid in the ingredients list and mentions cutting
them
into strips but nowhere in the method are these im****tant components
mentioned again. I know I could use my imagination and experiment but I
want to make a large number for the freezer. As it needs so little
cooking
do you thing it might be a good idea to add raw squid to the filling and
freezing them? Do you think the squid will be cooked properly during the
short frying stage of the finished roll when taken from the freezer?
Regards.
Dave.
