Easy! Natto and Chikuwa Spring Rolls
I usually make tempura with chikuwa filled with natto, but that's a lot of work, so I wondered if I could make something simpler... and I came up with this recipe.
The shiso leaves are essential! They give the spring rolls a nice fragrance.
Enjoy these with spicy mustard and soy sauce. Recipe by Taezo
Easy! Natto and Chikuwa Spring Rolls
I usually make tempura with chikuwa filled with natto, but that's a lot of work, so I wondered if I could make something simpler... and I came up with this recipe.
The shiso leaves are essential! They give the spring rolls a nice fragrance.
Enjoy these with spicy mustard and soy sauce. Recipe by Taezo
Open in Cookpad AppSteps
- 1
Cut the chikuwa in half vertically and then slice them thinly on the diagonal. Mix the chikuwa slices together with the natto. Mix in the sauce that came with the natto.
- 2
Cut the spring roll wrappers in half. Cut the shiso leaves in half, too. Fill the wrappers and roll them up, sealing them with a mixture of flour and water (use your finger to apply some of the flour and water mixture around the edge of the spring roll wrappers).
- 3
Heat vegetable oil in a frying pan and pan-fry the spring rolls. No need to deep fry them!
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