Fried spring rolls of canned mackerel and cucumber
It is recommended to wrap the mackerel without breaking it up as much as possible, so that the texture of the meat remains. The cucumber will release moisture, so make sure to fry it immediately after wrapping
How to make it
1
Cut the cucumber into julienne strips about 10cm long. Place 15g of boiled mackerel, 15g of cucumber, and 4 shiso leaves into each spring roll wrapper and roll up. Apply flour paste to seal the wrapper
2
Heat the frying oil to about 160°C and deep fry [1]. Once golden brown, remove from the frying oil, cut into bite-sized pieces, and serve on a plate
Ingredients for 5 pieces
-
- Uses spring roll
- 5 sheets
-
- canned boiled mackerel
- 75g
-
- Shred the cucumber
- 75g
-
- Ooba
- About 20 pieces
-
- seaweed
- Appropriate amount
-
- Flour paste
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
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