Fried spring rolls of canned mackerel and cucumber
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.
