Ingredients
Main Ingredients (7 rolls)
Seasonings
Steps
- Trim the ends off 2 eggplants, cut them in half lengthwise, and slice thinly on a diagonal to about 5mm thickness.
- In a bowl, mix 1 tsp potato starch with 1 tbsp water to create a slurry.
- Place 100g ground pork in a frying pan without oil and heat over medium heat.
- Add 1/2 tsp grated ginger, 1/2 tsp grated garlic, and salt and pepper to taste, and begin stir-frying.
- Once the ground pork is about half-cooked, add all the sliced eggplant and stir-fry until cooked through.
- When the eggplant is about 80% cooked, add 1 tbsp cooking sake (rice wine) and continue to stir-fry until the eggplant is tender.
- Add 2 tbsp water, 1.5 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1 tsp sugar. Mix well and bring to a boil.
- Once boiling, simmer for about 1 minute.
- When the eggplant has absorbed the flavors, re-mix the potato starch slurry and pour it in while stirring quickly.
- Continue stir-frying for about 30 seconds to thicken the liquid.
- Transfer the stir-fried mixture to a tray, spread it out, and cover tightly with plastic wrap. Let it cool completely.
- Rinse 7 shiso leaves under water, pat them dry thoroughly, and trim off the stems.
- In a bowl, mix 1 tsp all-purpose flour with 1 tbsp water to create a flour slurry.
- Place a spring roll wrapper on a clean surface with the rough side facing up and towards you. Place the cooled filling on the wrapper.
- Roll it up once from the bottom, then tuck 1 shiso leaf inside with the shiny side down.
- Fold in both ends, then roll up tightly from the bottom. Apply the flour slurry to the end of the wrapper to seal it securely. Repeat with the remaining wrappers.
- Pour about 1cm of frying oil into a frying pan and heat over medium heat to 170°C (340°F).
- Carefully place the spring rolls into the hot oil and fry over medium heat. After about 1 minute, flip them over.
- Fry for an estimated 3 to 4 minutes on both sides until golden brown and crispy.
- Remove the spring rolls as they turn golden brown, drain off excess oil, and serve. Key Tips! Slicing the eggplant thinly or into small pieces is recommended. When rolling, ensure the filling is completely cooled. For frying, aim for 3-4 minutes as the filling is already cooked.
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