A healthy 'Crispy Mushroom Spring Roll' where mushrooms are the star, with no meat used. The rich umami and chewy texture of plenty of mushrooms perfectly complement the crispy wrapper. They can be pan-fried with minimal oil, making them easy to prepare and budget-friendly, while allowing you to fully enjoy the seasonal mushrooms.
Ingredients
Main Ingredients (2 servings)
- Spring Roll Wrappers 5 sheets
- Mung Bean Vermicelli 15g
- Maitake Mushrooms 100g (1 pack)
- Shiitake Mushrooms 2 pcs
- Enoki Mushrooms 1/2 bundle (100g)
- Potato Starch 1/2 tsp
Seasonings
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Sugar 1 tsp
- [A] Grated Ginger 1 tsp
- [A] Sesame Oil 1 tsp
- Water 2 tbsp
Steps
- Soak 15g Mung Bean Vermicelli in hot water for about 5 minutes until rehydrated.
- Tear 1 pack (100g) Maitake Mushrooms by hand and coarsely chop them, leaving some texture.
- Trim the stems from 2 Shiitake Mushrooms, cut them in half, and then slice thinly.
- Trim the base from 1/2 bundle (100g) Enoki Mushrooms and cut into 3 equal lengths.
- Separate the clumped parts of the cut enoki mushrooms.
- Drain the rehydrated vermicelli in a colander and cut into bite-sized pieces.
- Heat a frying pan over medium heat with a little oil.
- Add the chopped mushrooms and stir-fry until coated with oil.
- Once the mushrooms are cooked and slightly browned, add the rehydrated vermicelli, [A] 2 tbsp Cooking Sake (Rice Wine), [A] 1 tbsp Soy Sauce, [A] 1 tsp Sugar, [A] 1 tsp Grated Ginger, and [A] 1 tsp Sesame Oil. Mix well.
- Make a slurry with 1/2 tsp Potato Starch and 2 tbsp Water, then pour it into the frying pan.
- Heat gently while stirring until the mixture thickens.
- Once thickened, transfer to a tray or similar to cool down.
- When the filling has cooled and come together, peel off the Spring Roll Wrappers which have been left at room temperature.
- Place a spring roll wrapper on a flat surface with the shiny side down. Place the stir-fried filling near the edge closest to you.
- Lift the edge closest to you, roll it up, and tightly gather the filling. Roll towards the center.
- Fold in both ends and continue rolling.
- Moisten the edge with water and seal firmly. This technique allows for a secure seal without using a potato starch slurry.
- Heat a frying pan with a little more oil over medium heat.
- Once the oil is hot, place the spring rolls seam-side down and cook. This method allows for easy pan-frying with minimal oil.
- Flip when the bottom is browned, and cook the other side.
- Remove when both sides are golden brown and drain any excess oil.
- Arrange on a plate.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。