My Family's Crispy Shrimp Spring Rolls

Name: My Family's Crispy Shrimp Spring Rolls
Yield: 10 servings
Cuisine: American
Ingredients: 160 grams Peeled shrimp; 4 Fresh shiitake mushrooms; 50 grams Cellophane noodles; 5 Chinese chives; 1 1/2 tsp ◎Katakuriko; 1 tsp or 1 tablespoon ◎Salt or shio-koji; 1 tsp Sugar; 1 tsp Sake; 2 tsp Sesame oil; 1 tbsp ★Katakuriko; 1 tsp ★Salt; 1 dash Flour + water

cookpad.japan @cookpad_jp

We've been making spring rolls like this in our family for a long time.

If you start to fry the spring rolls at too high a temperature they will burn very quickly. So please start frying them at a low temperature and turn it up gradually.
I substituted flour for katakuriko in one part of the recipe. Recipe by Yuuyuu0221

We've been making spring rolls like this in our family for a long time.

cookpad.japan @cookpad_jp

We've been making spring rolls like this in our family for a long time.

Saved

Ingredients

10 servings

160 gramsPeeled shrimp
4Fresh shiitake mushrooms
50 gramsCellophane noodles
5Chinese chives
1 1/2 tsp◎Katakuriko
1 tspor 1 tablespoon ◎Salt or shio-koji
1 tspSugar
1 tspSake
2 tspSesame oil
1 tbsp★Katakuriko
1 tsp★Salt
1 dashFlour + water

Saved

Steps

1

De-vein the shrimp and cut into 1-2 cm pieces. Rub them with the ★ ingredients before washing and draining them.
2

Slice the Chinese chives and fresh shiitake mushrooms into 5 mm cubes. Rehydrate the harusame noodles and cut into lengths of 4 cm.
3

Place the shrimp in a bowl and mix in the ◎ ingredients Add the sugar and the rest of the ingredients and combine well.
4

Prepare the spring roll wrappers and lay 1/10 of the mixture on top of each one. Roll each spring roll away from you and seal the edge with some flour mixed with water. Place the spring rolls seam-down on a plate.
5

Fry the spring rolls in 150-160℃ oil, gradually turning the temperature up and frying until the rolls become golden brown.
6

Keep the rolls on a wire rack until just before eating. They will stay crisp even when cooled.