Pork and Mushroom Mini Spring Rolls
Enjoy these crispy mini spring rolls packed with pork, mushrooms and savory flavor
15min+
340kcal
354mg
- Nutrition facts are for one serving.
- Time to cool ingredients is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Thinly slice up the pork and lightly cover in the potato starch.
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Remove stems from the shiitake mushrooms and julienne. Break the shimeji mushrooms apart into small bunches and divide the enoki mushrooms into 2 to 3 equal-sized pieces. Thinly and diagonally slice the negi.
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Spread the vegetable oil in a fry pan, stir-fry (1) and (2), season with (A). Spread the mixture over a plate, allow to cool and then divide into four equal portions.
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Lay out the spring roll wrappers and roll up a portion of (3) inside of each one. Seal the edge tightly using a 1:1 water to potato starch paste mixture.
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Deep-fry in oil heated to 180 C (356 F) until golden 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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