Asparagus Spring Roll (V) - Japanese

Name: Asparagus Spring Roll (V) - Japanese
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 16-20 sheets small spring roll pastry (15cm x 15cm); 10 asparagus; 1 pack fresh mozzarella cheese (can be substituted by grated cheese); 10 g Shio Kombu; coriander (chopped); vegetable oil (rapseed, sunflower, etc.)

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Great for appetizers or as a tapas with drinks. A light Japanese take on a vegetarian variety of spring roll.

#japanese #vegetarian #appetizers

Great for appetizers or as a tapas with drinks. A light Japanese take on a vegetarian variety of spring roll.

#japanese #vegetarian #appetizers

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Great for appetizers or as a tapas with drinks. A light Japanese take on a vegetarian variety of spring roll.

#japanese #vegetarian #appetizers

Great for appetizers or as a tapas with drinks. A light Japanese take on a vegetarian variety of spring roll.

#japanese #vegetarian #appetizers

Saved

Ingredients

20 mins

4 servings

16-20 sheetssmall spring roll pastry (15cm x 15cm)
10asparagus
1 packfresh mozzarella cheese (can be substituted by grated cheese)
10 gShio Kombu
coriander (chopped)
vegetable oil (rapseed, sunflower, etc.)

Saved

Steps

20 mins

1

Wash and cut the asparagus in half, diagonally. Half then slice the mozzarella in to 10 slices each. Have the spring roll pastry ready. Mix 1 tsp flour with 2 tsp water to make a glue.
2

Set a sheet of pastry, with one of the corners facing you. Place the mozzarella, asparagus, strips of shio kombu and coriander, close to the corner. Roll 2-3 times away from you, fold the edges on both sides in and keep rolling till the end of the sheet. Glue the corner to keep the roll.
3

Lightly fry the spring rolls in oil (about 170℃）till the pastry has turned golden. Sprinkle with salt (optional) and serve while piping hot!