Fried spring rolls of canned mackerel and cucumber
It is recommended to wrap the mackerel meat in a way that does not break as much as possible and to retain the texture of the meat. The cucumbers will drain moisture, so fry them immediately after rolling them.
How to make it
1
Chop the cucumbers into shredded pieces, about 10cm long. Place 15g of boiled mackerel, 15g of cucumber, and 4 slices of shiso leaves per piece of spring roll and roll it. Apply flour paste and remove the skin.
2
Heat the frying oil to about 160°C and fry [1]. Once the color is browned, remove it, cut it into a size that is easy to eat, and serve in a bowl.
5 ingredients
-
- Uses spring rolls with horned skin
- 5 sheets
-
- Only boiled mackerel
- 75g
-
- Chop the cucumbers
- 75g
-
- Ooba
- About 20
-
- seaweed
- Appropriate amount
-
- Flour paste
- Appropriate amount
-
- Fried oil
- Appropriate amount
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