Shrimp and Ground Chicken Spring Rolls

Shrimp and Ground Chicken Spring Rolls

This recipe has been simplified as much as possible! The seasoning is kept to a minimum by using the flavor of the hanpen fish cakes I made 20 using 10 skins.

Ingredients: Makes 20

Black tiger shrimp
Ground chicken
110 g
Shiso leaves
10 leaves
Spring roll wrappers
Sake, salt
A little of each
soy sauce
2 teaspoons
Sesame oil
1 teaspoon
Flour dissolved in water
As necessary


1. Peel the prawns, devein, wash in salt water, and sprinkle with sake.
2. Put the hanpen into a plastic bag and rub thoroughly. Punch with your fists and palms to crush the cakes.
3. Mince the prawns from step 1 using a knife.
4. In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil. Cut the shiso leaves in half.
5. Cut the spring roll skins diagonally to make two triangles.
6. Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top.
7. Tuck both corners in.
8. Wrap loosely and seal using flour water (don't roll it tightly as the filling will expand when frying).
9. Deep fry slowly until done!

Story Behind this Recipe

An item I like to serve at parties!