Minced chicken and seasonal vegetable spring rolls
I used mushrooms, a taste of autumn. King oyster mushrooms would also be delicious. Japanese mustard is the key to the flavor
How to make it
1
Mix A thoroughly in a bowl
2
Loosen the shimeji mushrooms, cut the shiitake mushrooms into 5mm pieces, slice the paprika into 3mm thin slices lengthwise, and crush the garlic with the back of a knife
3
Fry B in a frying pan until softened, then season with salt and coarsely ground black pepper
4
Spread 1 tablespoon of [1] onto the spring roll wrapper, place [3] on top, wrap it up, and use water-dissolved flour as glue to seal the end of the wrapper tightly
5
Deep fry [4] in 180°C oil for 3 to 4 minutes
6
Beat the Japanese mustard in soy sauce and place it in a bowl, then arrange [4] on top and garnish with Parmesan cheese and chives
Materials 4 people
-
[A]
- Minced chicken
- 170g
-
- egg
- 1/2 pieces
-
- Chop garlic
- 1 tsp
-
- Asatsuki small cut
- 2 tbsp
-
- Mince parsley
- 1 tablespoon
-
- Parmesan cheese
- 1 tablespoon
-
- sugar
- A little
-
[B]
- Shimeji
- 50g
-
- 1 piece of shiitake mushroom
- 2
-
- Red and yellow paprika
- 1/2 each
-
- garlic
- 1 piece
-
- red chili pepper or chili pepper
- 1 bottle
-
- salt
- A little
-
- Pick it
- A little
-
- Spring roll wrappers
- 12 sheets
-
- potato starch
- Appropriate amount
-
- soy sauce
- 1 tablespoon
-
- Japanese mustard
- 1 tsp
-
- Parmesan cheese for garnish
- A little
-
- For assatsuki
- A little
[PR]
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