Spring rolls (mushroom cheese) | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Cut off the sawdust from the enoki mushrooms and cut them in half.
Loosen the roots with your hands.
Cut off the stalks of the shimeji mushrooms, loosen them with your hands, and cut them into chunks.
Loosen the maitake mushrooms with your hands.

Add the mushrooms and mayonnaise to the frying pan, and season with salt and pepper.
Fry over medium heat.
When the mushrooms have reduced in size by half, bake for 1.5 minutes without stirring, pressing lightly with a spatula.
Bake for about 1 minute while stirring to evaporate the moisture from the mushrooms and turn off the heat.
Add (A) and fry over medium heat for 1-2 minutes.
Open in a vat, cover with plastic wrap and remove rough heat.

Put flour and water in a bowl and mix well.
Place the spring roll skin with the rough side up and the corners at the back.
Put 2 and pizza cheese in front of the spring roll skin.
Roll from the front and fold both ends.
Roll up the rest of the roll, apply soft flour dissolved in water to the seams, and seal tightly.

Add oil about 1-2 cm from the bottom of the frying pan and heat to 170°C.
Fry 3 for about 2 minutes.
Take out from the one with a good fried color, and complete it by draining the oil for 3 minutes.