For the salad:

Combine cabbage, carrots, cilantro, parsley, cucumber, shallot, cottage cheese, shrimp, tanigue flakes, in a salad spinner or bowl. Toss in mayonnaise, lemon juice, salt and pepper. Set aside.

Lay the nori (shiny-side down) on sushi mat and lightly pat on salad on bottom half of nori, 1/2-inch thick. Align crab sticks on top of salad. Roll, moisten end to seal and let rest.

Repeat the process using the remaining nori sheet and two slices of bread.

Before frying, cover the rolls with flour and dip to egg-milk mixture. After dipping it in egg and milk, coat the salad rolls with the breadcrumbs.

Heat the oil around 320 degrees and deep-fry the rolls in the frying oil to a golden color for 2-3 minutes. Keep turning them in oil until you get the golden color. Drain the excess oil by placing rolls on paper towels. Serve the fried rolls with your choices of dipping sauces.

For the sauces

Mango Mustard Sauce

Procedure:

Combine all ingredients in a bowl. Simmer to thicken.

Asado Barbecue Sauce

Mix all ingredients together and simmer for about 5 minutes to blend flavors and to thicken.