Mushroom and Pork Mini Spring Rolls

Mushroom and Pork Mini Spring Rolls

Add pork for extra-volume.

Cooking time
15 minutes+
Calories
219kcal
Sodium
0.6g
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

4

60 g (2.1 oz)

50 g (1.8 oz)

40 g (1.4 oz.)

as needed

as needed

as needed

(A)

1 tsp

a dash

a dash

Directions

  1. Thinly slice up the pork and lightly cover in starch.
  2. Remove the stem from the shiitake mushrooms and slice up finely. Break apart the shimeji mushrooms into groups and divide the enoki mushrooms into 2 to 3 equal size pieces.
    Thinly slice the Japanese long onion diagonally.
  3. Spread out the vegetable oil in a fry pan, stir-fry (1) and (2), season with (A). Place all ingredients on a dish, allow to cool and then divide into four equal parts.
  4. Spread out the spring roll wrappers and roll up the ingredients from (3) inside of each. Seal the edge tightly using a 1:1 water to starch paste mixture.
  5. Deep-fry in oil heated to 180 °C /356 °F until golden brown and crispy.

Cooking Basics

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.

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