Tips for crispy frying without blowing Vegan spring rolls
This is crispy and delicious spring rolls recipe that are not mushy. The trick is to fried twice. It takes time, but it’s worth trying!
ECO point
You can use the same oil 4 to 5 times. The potato skin has a deodorant effect, and when fried, it deodorizes the scent. But if it’s been over 2 weeks, it’s bad for your health. When throwing it away,Soak the oil in newspaper and throw it away so that it does not flow into the sink! A powder that can easily harden oil is sold in Japan for about $ 1. If you throw it in the sink, it will affect the environment like sea, river, nature, living thing etc…
Ingredients (For 5 to 6 sticks)
- Boiled bamboo shoots 10g
- One stalk of chinese chive
- Enoki mushrooms 20g
- 1 dried shiitake mushroom
- Green onion (green part) about 10 cm
- A piece of ginger
- Grated garlic
- Vegetable broth (powder) 4-5g
- Soy sauce 20 ml
- Sweet cooking sake (Mirin) 1 and 1/2 teaspoon
- Water 120 ml
- 1-2 tablespoons of water-soluble potato starch
- Spring roll skin
- Wheat flour dissolved in water
- About 2 tablespoons of oil
How to make
- Cut bamboo shoot and shiitake mushrooms into long strips, slice green onions diagonally, cut enoki mushrooms and leeks to about 5 cm, and grate garlic and ginger.
- Put oil in a pan and add garlic, ginger and green onions to bring out the aroma.
- Add all the ingredients, and when it becomes soft, add the vegetable stock and water. At this time, it is OK to soak the vegetables without adding all the water. If there are too many, it will be difficult to wrap.
- Season with soy sauce and mirin, but add soy sauce little by little and check the taste.
- When the taste is just right, turn off the heat and add water-soluble potato starch to thicken it. At this time, If it is watery It is difficult to wrap it, so it is best not to be too soft and not too hard.
- Put the ingredients in a vat and let them cool in the refrigerator for about an hour.
- Wrap it in spring rolls (be careful not to let in air) and chill it in the refrigerator for about an hour. This is to bring the temperature of the ingredients and the spring rolls skin together. This way, It has the effect of blending the ingredients.
- Bring the oil to 160 degrees and fry until it turns brown, then fry in 180 degrees oil until golden brown. Deep-fried twice will give it a crispy texture.
Point
- When wrapping in spring rolls, if air enters, it may explode when frying, so roll while pushing out the air.
- There is time to put it in the refrigerator, but this will make all the flavors together and delicious.
- It is delicious even if you add shiso.
