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Spring rolls (baked spring rolls with shiso leaves and cheese) | recipe transcription by cook kafemaru

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cook kafemaru

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Ingredients

Spring roll wrapper : 6 sheets
Crab-flavored kamaboko : 120g
ピザチーズ : 40g
大葉 : 6枚
小麦粉 : 小さじ2
水 : 小さじ2
胡麻油 : 小さじ2

Time required

10minutes

Procedure

1) Place ingredients on spring roll wrappers 00:05
Add water to the flour and mix well to make water-dissolved flour.
Place the spring roll wrappers diagonally, leaving about 2cm of space at the front, and top with the crab-flavored kamaboko, pizza cheese, and shiso leaves.
Spread the water-dissolved flour around it.
2) Rolling the spring roll skin 00:49
Fold the front into a triangle, then fold both ends together.
Make sure the spring roll wrappers are well coated with the water-dissolved flour to prevent them from coming off.
Roll the rest in the same way.
3) bake 01:26
Add sesame oil to a frying pan and place over low-medium heat.
Place 2 in the frying pan with the sealed side down.
Once browned, flip it over and brown on both sides.
Place on a plate.
Finish by adding ponzu sauce.

Point

・The ingredients make enough for 6 pieces.
・These are baked spring rolls, not fried.
- The spring roll wrappers are made from 15cm square mini spring roll wrappers.
- Be careful not to put in too much filling, as the spring roll wrapper will tear and the cheese will melt.
-Adjust the heat depending on the frying pan you use.
・It's also delicious with mustard soy sauce.