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My Family's Crispy Shrimp Spring Rolls

My Family's Crispy Shrimp Spring Rolls

These spring rolls are filled with tender and delicious shrimp. If you adjust the cooking temperature in just the right way you can get them nice and crispy.

Ingredients: 10 servings

Peeled shrimp
160 g
Fresh shiitake mushrooms
4
Cellophane noodles
50 g
Chinese chives
2-5
◎Katakuriko
1 1/2 teaspoons
◎Salt or shio-koji
1 scant teaspoon or 1 tablespoon
Sugar
1 teaspoon
Sake
1 teaspoon
Sesame oil
2 teaspoons
★Katakuriko
1 tablespoon
★Salt
1 teaspoon
Flour + water
a small amount

Steps

1. De-vein the shrimp and cut into 1-2 cm pieces. Rub them with the ★ ingredients before washing and draining them.
2. Slice the Chinese chives and fresh shiitake mushrooms into 5 mm cubes. Rehydrate the harusame noodles and cut into lengths of 4 cm.
3. Place the shrimp in a bowl and mix in the ◎ ingredients Add the sugar and the rest of the ingredients and combine well.
4. Prepare the spring roll wrappers and lay 1/10 of the mixture on top of each one. Roll each spring roll away from you and seal the edge with some flour mixed with water. Place the spring rolls seam-down on a plate.
5. Fry the spring rolls in 150-160℃ oil, gradually turning the temperature up and frying until the rolls become golden brown.
6. Keep the rolls on a wire rack until just before eating. They will stay crisp even when cooled.

Story Behind this Recipe

We've been making spring rolls like this in our family for a long time.