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Fluffy Spring Rolls

Jun. 5, Fri. 2015

Authentic Japanese Cooking

Fluffy Spring Rolls

Wafu Harumaki

  • Seafood

Difficulty

Ingredients (Serves 2~3)

filling:
120 g jumbo shrimp, thawed
3 fresh scallops
50 g fresh pork belly, thinly sliced
1 green onion
15 g ginger
1 hanpen
1 egg, beaten
salt and pepper

8 spring roll wrappers
2 sheets nori
1 tbsp flour (Mixed with 1 tbsp water to make a slurry)
vegetable oil for deep-frying

edamame
soy sauce
Japanese mustard paste

Directions

  1. 1. Peel, wash, and de-vein the shrimp, then chop them, but not too finely. Chop the scallops and pork in the same way (bacon can be used in place of pork belly).
  2. 2. Finely chop the green onion, and mince the ginger.
  3. 3. Break the hanpen into pieces and place them in a bowl along with the salt and pepper, and thoroughly knead together by hand. Slowly mix in the beaten egg, adding 1/4 to 1/3 at a time and integrating it before adding more. Mix thoroughly until the entire mixture turns yellow. Add the chopped seafood and meat and thoroughly mix in. Add the green onions and ginger and mix in.
  4. 4. Place a spring roll wrapper on your working surface, rough side up. Place a piece of nori that has been cut to 1/4 its original size on top of the wrapper, followed by 1/8 of the filling mixture, then roll it up as though wrapping a present. After rolling, use a bit of the flour slurry to seal it shut.
  1. 5. Deep fry the spring rolls in 150℃ oil for 2–3 minutes. Turn them over as they fry to prevent them from sticking to each other. After 2–3 minutes, remove the spring rolls and heat the oil to 170℃. Once the oil reaches 170℃, fry the spring rolls for an additional 30 seconds.
  2. 6. Cut the spring rolls in half and serve on a plate, garnished with edamame and alongside soy sauce mixed with karashi mustard.