De-vein the shrimp and cut into 1-2 cm pieces. Rub them with the ★ ingredients before washing and draining them.
Slice the Chinese chives and fresh shiitake mushrooms into 5 mm cubes. Rehydrate the harusame noodles and cut into lengths of 4 cm.
Place the shrimp in a bowl and mix in the ◎ ingredients Add the sugar and the rest of the ingredients and combine well.
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.
Fry the spring rolls in 150-160℃ oil, gradually turning the temperature up and frying until the rolls become golden brown.
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.
If you start to fry the spring rolls at too high a temperature they will burn very quickly. So please start frying them at a low temperature and turn it up gradually. I substituted flour for katakuriko in one part of the recipe.