Name: Spring Rolls (Nama Harumaki)
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 6-8 rolls
Cuisine: Ethnic Cuisine
Ingredients: Lettuce 1-2 leaves; Peeled Shrimp 10-12 pieces; Chicken Breast 2 pieces; Carrot 1/2; Bean Sprouts 1 bag; Cucumber 1; Rice Paper Wrappers 6 sheets~; Sweet Chili Sauce (to taste); Salt (to taste)

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Original: English

Spring Rolls (Nama Harumaki)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

Kou Kente-tsu teaches the trick to making fresh spring rolls without fail in his Asian Journey Eats series. These healthy fresh spring rolls, packed with shrimp and vegetables, are perfect for parties. The simple cooking method is full of tips for anyone to create beautifully cut fresh spring rolls.

Ingredients

Scale:

Main Ingredients (6-8 rolls)

Seasonings

Sweet Chili Sauce (to taste)
Salt (to taste)

Steps

Peel and julienne the carrot (1/2) as thinly as possible. [Here's the trick!] Since they will be eaten raw, slicing them very thinly is best.
🕒 01:12
Diagonally slice and then julienne the cucumber (1).
🕒 01:50
Cut out the tough core from the preferred lettuce (1-2 leaves) in a V-shape, and tear the remaining leaves into bite-sized pieces. [Here's the trick!] The core can make the rice paper tear easily, so remove it. Tearing the leaves into bite-sized pieces makes them easier to roll.
🕒 02:07
For the chicken breast (2 pieces), prepare boneless ones and make a lengthwise cut to help them cook evenly.
🕒 03:11
Lightly season both sides of the opened chicken breast with salt (to taste) for flavor.
🕒 03:48
Lightly rub salt (to taste) into the peeled shrimp (10-12 pieces) for seasoning.
🕒 04:07
Line a heatproof container with the bean sprouts (1 bag), then arrange the seasoned chicken breast and shrimp around them.
🕒 04:45
Cover the container with plastic wrap and microwave.
🕒 05:12
After microwaving, let the shrimp, chicken breast, and bean sprouts cool down.
🕒 05:36
Cut the cooled peeled shrimp in half lengthwise to make them easier to roll, as they are thick. [Here's the trick!] Cutting them in half lengthwise makes their thickness uniform and easier to roll.
🕒 05:51
Shred the cooled chicken breast into bite-sized pieces by hand. [Here's the trick!] Shredding along the grain makes them easier to tear.
🕒 06:04
Squeeze out any excess moisture from the cooked bean sprouts.
🕒 06:43
Lightly wipe the surface of the rice paper wrappers (6 sheets~) with a damp and wrung-out paper towel. [Here's the trick!] Dipping the rice paper wrappers in water can make them too soft and difficult to work with. Starting to roll while they still have some firmness makes them easier to handle.
🕒 07:10
On the lightly wiped rice paper wrapper, layer the shredded chicken breast, julienned carrot, cucumber, the V-cut lettuce core, torn lettuce leaves, and the halved shrimp in order. [Here's the trick!] Placing the shrimp with the red side down will make for a better appearance when finished. The rice paper will soften quickly, so work fast.
🕒 08:00
Fold in the sides of the rice paper wrapper and roll tightly from the front. [Here's the trick!] If they are still too firm, wiping them with a damp paper towel before working will make them easier to roll.
🕒 08:52
If there are any hard parts of the rice paper wrapper left at the end of the roll, lightly moisten them with a damp paper towel to soften.
🕒 09:28
Cutting the rolled fresh spring rolls at the seam where the shrimp are lined up will reveal a clean cross-section.
🕒 09:42
Arrange the fresh spring rolls on a plate and serve with sweet chili sauce (to taste) as desired. Enjoy!
🕒 10:04