KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
For 10 to 12 rolls (or however many wrappers come in your packet)
Spring rolls are quite easy to make as long as you break the steps down. First you need to make the filling and let it cool down. You could even use leftovers, and it’s fine to make the filling several hours in advance or even the day before. The rolls do need to be wrapped just before you fry them or the skins may become soggy.
For the filling:
* 4 medium dried shiitake mushrooms, soaked until soft, stems removed and thinly sliced (reserve soaking liquid)
* 1/2 medium carrot, finely shredded
* 1 green onion, cut lengthwise into fine strips
* 2 medium cabbage leaves, core part removed, finely shredded
* 100-120g (3-4 oz) cooked meat such as leftover roast chicken or turkey, roast pork or ham, finely shredded
* 2 tablespoons sesame oil
* 2 teaspoons soy sauce
* 1 tablespoon sake (leave out if you can’t use alcohol)
* 1 tablespoon cornstarch or potato starch (katakuriko), dissolved in 3 tablespoons water
*
salt and pepper
*
1 packet readymade spring roll wrappers
* 1-2 tablespoons flour, dissolved in water to form a thin paste
* oil for frying
|
1st Keep
 noir_baby
|
Comments