Shrimp and Ground Chicken Spring Rolls

Name: Shrimp and Ground Chicken Spring Rolls
Yield: 20 servings
Cuisine: American
Ingredients: 12 Black tiger shrimp; 200 grams Ground chicken; 110 grams Hanpen; 10 leaves Shiso leaves; 10 Spring roll wrappers; 1 dash of each Sake, salt; 2 tsp soy sauce; 1 tsp Sesame oil; 1 as necessary Flour dissolved in water

cookpad.japan @cookpad_jp

An item I like to serve at parties!

Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.
They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

An item I like to serve at parties!

Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.
They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

cookpad.japan @cookpad_jp

An item I like to serve at parties!

Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.
They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

An item I like to serve at parties!

Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.
They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

Saved

Ingredients

20 servings

12Black tiger shrimp
200 gramsGround chicken
110 gramsHanpen
10leaves Shiso leaves
10Spring roll wrappers
1 dashof each Sake, salt
2 tspsoy sauce
1 tspSesame oil
1as necessary Flour dissolved in water

Saved

Steps

1

Peel the prawns, devein, wash in salt water, and sprinkle with sake.
2

Put the hanpen into a plastic bag and rub thoroughly. Punch with your fists and palms to crush the cakes.
3

Mince the prawns from step 1 using a knife.
4

In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil. Cut the shiso leaves in half.
5

Cut the spring roll skins diagonally to make two triangles.
6

Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top.
7

Tuck both corners in.
8

Wrap loosely and seal using flour water (don't roll it tightly as the filling will expand when frying).
9

Deep fry slowly until done!