Reproducing Kyoto's unique "egg spring rolls" with professional techniques. Unlike conventional spring rolls, these are characterized by their egg-based wrappers. The crispy yet chewy texture and the sweet aroma that lingers in your nose are exquisite. This guide covers everything you need to enjoy authentic Kyoto flavors at home, from making a filling packed with pork and vegetables, to cooking the egg wrappers, mastering the technique for a tear-free wrap, and secrets for perfectly fried results.
Ingredients
Main Ingredients (2 servings)
- Large Eggs 3 (for 2 wrappers)
- Potato Starch slurry 1/2 tbsp
- All-Purpose Flour 2 1/2 tbsp
- Water 1 tbsp
- Pork Belly (thinly sliced) 100g
- Boiled Bamboo Shoots (thinly sliced) 100g
- Dried Shiitake Mushrooms 2 large or 4 small
- Scallions 2-3 stalks
- Chives 2-3 stalks
- Ginger (grated) 1 tsp
Seasonings
- Sesame Oil for stir-frying 1 tsp
- [A] Soy Sauce 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Salt 1/5 tsp
- [A] Sugar 1/2 tsp
- [A] Shiitake Soaking Liquid 4 tsp
- [A] Potato Starch 2 tsp
- [A] Water (for starch slurry) 2 tbsp
- [A] MSG (Umami Seasoning) a pinch
- [A] Water 80ml
- [A] Chicken Bouillon Paste (or Kombu Dashi Powder) 2 tsp
Steps
- Mix 3 eggs with Potato Starch slurry 1/2 tbsp. (Key Tip!) For a refined appearance, strain the mixture.
- Spread the egg mixture in a 28cm frying pan. Cook one side without burning, then cook the other side over low heat for 30 seconds to make two thin egg crepes. (Key Tip!) If they are too thin, they will tear; if too thick, they will be mushy, so pay attention to the thickness.
- Grate ginger generously.
- Finely chop Scallions 2-3 stalks and Chives 2-3 stalks.
- Rehydrate 2 large or 4 small Dried Shiitake Mushrooms and slice them thinly. Reserve the soaking liquid.
- Thinly slice Pork Belly 100g.
- Heat 1 tsp of sesame oil in a frying pan and sauté 1 tsp of grated ginger until fragrant.
- Add Pork Belly, sliced shiitake mushrooms, Boiled Bamboo Shoots 100g, and the chopped Scallions and Chives in order, and cook briefly. (Key Tip!) Avoid overcooking, as it will become mushy.
- Add 1 tbsp soy sauce, 1 tbsp cooking sake, 1/5 tsp salt, 1/2 tsp sugar, 4 tsp shiitake soaking liquid, a pinch of MSG, 80ml water, and 2 tsp chicken bouillon paste, and mix.
- Thicken the sauce with 2 tsp potato starch mixed with 2 tbsp water to create the filling.
- Spread the filling on a tray or plate to cool. (Key Tip!) A firmer filling makes it easier to wrap.
- Mix 2 1/2 tbsp all-purpose flour with 1 tbsp water to create a binder. (Key Tip!) Increase the flour and decrease the water for a more adhesive binder.
- Apply the binder to three sides of the thin egg crepe and place the filling on it.
- Tightly wrap the filling with the egg crepe, ensuring no air pockets. Apply the binder generously to the edges that tend to come apart.
- Heat frying oil to 165°C (329°F) and carefully place the spring rolls in.
- Once lightly browned, increase the oil temperature to 180°C (356°F) and fry until crispy. (Key Tip!) Avoid overheating the oil during frying, as this can create hollow spaces inside.
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