My Family's Crispy Shrimp Spring Rolls
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
My Family's Crispy Shrimp Spring Rolls
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
Cooking Instructions
- 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.
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