Mushroom and Pork Mini Spring Rolls
Add pork for extra-volume.
15min+
219kcal
354mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Thinly slice up the pork and lightly cover in starch.
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Remove the stem from the shiitake mushrooms and slice up finely. Break apart the shimeji mushrooms into groups and divide the enoki mushrooms into 2 to 3 equal size pieces.
Thinly slice the Japanese long onion diagonally. -
Spread out the vegetable oil in a fry pan, stir-fry (1) and (2), season with (A). Place all ingredients on a dish, allow to cool and then divide into four equal parts.
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Spread out the spring roll wrappers and roll up the ingredients from (3) inside of each. Seal the edge tightly using a 1:1 water to starch paste mixture.
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Deep-fry in oil heated to 180 °C /356 °F until golden brown and crispy.
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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