Easy! Natto And Chikuwa Spring Rolls Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I usually make tempura with chikuwa filled with natto, but that's a lot of work, so I wondered if I could make something simpler... and I came up with this recipe. The shiso leaves are essential! They give the spring rolls a nice fragrance. Enjoy these with spicy mustard and soy sauce. Recipe by Taezo I usually make tempura with chikuwa filled with natto, but that's a lot of work, so I wondered if I could make something simpler... and I came up with this recipe. The shiso leaves are essential! They give the spring rolls a nice fragrance. Enjoy these with spicy mustard and soy sauce. Recipe by Taezo Easy! Natto and Chikuwa Spring Rolls Share its first Cooksnap! I usually make tempura with chikuwa filled with natto, but that's a lot of work, so I wondered if I could make something simpler... and I came up with this recipe. The shiso leaves are essential! They give the spring rolls a nice fragrance. Enjoy these with spicy mustard and soy sauce. Recipe by Taezo I usually make tempura with chikuwa filled with natto, but that's a lot of work, so I wondered if I could make something simpler... and I came up with this recipe. The shiso leaves are essential! They give the spring rolls a nice fragrance. Enjoy these with spicy mustard and soy sauce. Recipe by Taezo Ingredients 2 servings 2 packs Natto 2 Chikuwa 5 leaves Shiso leaves 5 wrappers Spring roll wrappers 2 packs Natto 2 Chikuwa 5 leaves Shiso leaves 5 wrappers Spring roll wrappers Cooking Instructions 1 Cut the chikuwa in half vertically and then slice them thinly on the diagonal. Mix the chikuwa slices together with the natto. Mix in the sauce that came with the natto. 2 Cut the spring roll wrappers in half. Cut the shiso leaves in half, too. Fill the wrappers and roll them up, sealing them with a mixture of flour and water (use your finger to apply some of the flour and water mixture around the edge of the spring roll wrappers). 3 Heat vegetable oil in a frying pan and pan-fry the spring rolls. No need to deep fry them! 1 Cut the chikuwa in half vertically and then slice them thinly on the diagonal. Mix the chikuwa slices together with the natto. Mix in the sauce that came with the natto. 1 Cut the chikuwa in half vertically and then slice them thinly on the diagonal. Mix the chikuwa slices together with the natto. Mix in the sauce that came with the natto. 2 Cut the spring roll wrappers in half. Cut the shiso leaves in half, too. Fill the wrappers and roll them up, sealing them with a mixture of flour and water (use your finger to apply some of the flour and water mixture around the edge of the spring roll wrappers). 2 Cut the spring roll wrappers in half. Cut the shiso leaves in half, too. Fill the wrappers and roll them up, sealing them with a mixture of flour and water (use your finger to apply some of the flour and water mixture around the edge of the spring roll wrappers). 3 Heat vegetable oil in a frying pan and pan-fry the spring rolls. No need to deep fry them! 3 Heat vegetable oil in a frying pan and pan-fry the spring rolls. No need to deep fry them! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 08, 2014 04:22 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Fresh Spring Rolls with Cheese & Cucumber Chikuwa Fresh Spring Rolls with Cheese & Cucumber Chikuwa Cucumber chikuwa is a great appetizer, and I made it to be more voluminous! You can eat a lot of these spring rolls in place of a salad I stuff chikuwa with whatever I fancy to enjoy various kinds of fresh spring rolls. It's quicker to rehydrate rice paper wrappers in hot water, but they will be difficult to handle if they soften too much. So you won't fail much if you rehydrate them in water until you get used to making fresh spring rolls. If the rice paper wrapper is too hard to roll, it will soften with the moisture from the vegetables, so let them rest for a little. The rice paper wrapper will soon soften enough to roll. Recipe by Heartful Kitchen Rei cookpad.japan Easy Spring Rolls with Chicken Breast and Shiso Easy Spring Rolls with Chicken Breast and Shiso Using chicken tender is too ordinary, and besides they're a little expensive. So, I tried grinding the chicken breast and seasoning it to make this recipe more budget-friendly. You can use chicken tenders if you'd like. Take care not to burn yourself with the oil that spits when you fry the spring rolls. These spring rolls are amazing even without the umeboshi. You can use store-bought ground meat instead of the chicken breast. Recipe by Yuuyuu0221 cookpad.japan Easy and Speedy Curry Flavored Spring Rolls Easy and Speedy Curry Flavored Spring Rolls I had leftover spring roll wrappers and was thinking of a way to make appetizers. Here's my take on cooking a dish with my favorite ingredients: wiener sausages, cheese, and curry. Even if you don't boil the wiener sausages before wrapping it, it will cook through when pan-frying and become plump. Serve with ketchup if you like. For 1 serving. Recipe by Kyocchin cookpad.japan Easy Spring Rolls Easy Spring Rolls Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets. hipchick01 Fresh Spring Rolls with Shrimp Fresh Spring Rolls with Shrimp I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these. The shiso leaves make a big difference, so I definitely recommending including them. The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp. The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705 cookpad.japan Fresh Spring Rolls Fresh Spring Rolls I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half. It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei cookpad.japan Fresh Spring Rolls with Cheese & Cucumber Chikuwa Fresh Spring Rolls with Cheese & Cucumber Chikuwa Cucumber chikuwa is a great appetizer, and I made it to be more voluminous! You can eat a lot of these spring rolls in place of a salad I stuff chikuwa with whatever I fancy to enjoy various kinds of fresh spring rolls. It's quicker to rehydrate rice paper wrappers in hot water, but they will be difficult to handle if they soften too much. So you won't fail much if you rehydrate them in water until you get used to making fresh spring rolls. If the rice paper wrapper is too hard to roll, it will soften with the moisture from the vegetables, so let them rest for a little. The rice paper wrapper will soon soften enough to roll. Recipe by Heartful Kitchen Rei cookpad.japan Fresh Spring Rolls with Cheese & Cucumber Chikuwa Fresh Spring Rolls with Cheese & Cucumber Chikuwa Cucumber chikuwa is a great appetizer, and I made it to be more voluminous! You can eat a lot of these spring rolls in place of a salad I stuff chikuwa with whatever I fancy to enjoy various kinds of fresh spring rolls. It's quicker to rehydrate rice paper wrappers in hot water, but they will be difficult to handle if they soften too much. So you won't fail much if you rehydrate them in water until you get used to making fresh spring rolls. If the rice paper wrapper is too hard to roll, it will soften with the moisture from the vegetables, so let them rest for a little. The rice paper wrapper will soon soften enough to roll. Recipe by Heartful Kitchen Rei cookpad.japan Easy Spring Rolls with Chicken Breast and Shiso Easy Spring Rolls with Chicken Breast and Shiso Using chicken tender is too ordinary, and besides they're a little expensive. So, I tried grinding the chicken breast and seasoning it to make this recipe more budget-friendly. You can use chicken tenders if you'd like. Take care not to burn yourself with the oil that spits when you fry the spring rolls. These spring rolls are amazing even without the umeboshi. You can use store-bought ground meat instead of the chicken breast. Recipe by Yuuyuu0221 cookpad.japan Easy Spring Rolls with Chicken Breast and Shiso Easy Spring Rolls with Chicken Breast and Shiso Using chicken tender is too ordinary, and besides they're a little expensive. So, I tried grinding the chicken breast and seasoning it to make this recipe more budget-friendly. You can use chicken tenders if you'd like. Take care not to burn yourself with the oil that spits when you fry the spring rolls. These spring rolls are amazing even without the umeboshi. You can use store-bought ground meat instead of the chicken breast. Recipe by Yuuyuu0221 cookpad.japan Easy and Speedy Curry Flavored Spring Rolls Easy and Speedy Curry Flavored Spring Rolls I had leftover spring roll wrappers and was thinking of a way to make appetizers. Here's my take on cooking a dish with my favorite ingredients: wiener sausages, cheese, and curry. Even if you don't boil the wiener sausages before wrapping it, it will cook through when pan-frying and become plump. Serve with ketchup if you like. For 1 serving. Recipe by Kyocchin cookpad.japan Easy and Speedy Curry Flavored Spring Rolls Easy and Speedy Curry Flavored Spring Rolls I had leftover spring roll wrappers and was thinking of a way to make appetizers. Here's my take on cooking a dish with my favorite ingredients: wiener sausages, cheese, and curry. Even if you don't boil the wiener sausages before wrapping it, it will cook through when pan-frying and become plump. Serve with ketchup if you like. For 1 serving. Recipe by Kyocchin cookpad.japan Easy Spring Rolls Easy Spring Rolls Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets. hipchick01 Easy Spring Rolls Easy Spring Rolls Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets. hipchick01 Fresh Spring Rolls with Shrimp Fresh Spring Rolls with Shrimp I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these. The shiso leaves make a big difference, so I definitely recommending including them. The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp. The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705 cookpad.japan Fresh Spring Rolls with Shrimp Fresh Spring Rolls with Shrimp I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these. The shiso leaves make a big difference, so I definitely recommending including them. The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp. The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705 cookpad.japan Fresh Spring Rolls Fresh Spring Rolls I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half. It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei cookpad.japan Fresh Spring Rolls Fresh Spring Rolls I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half. It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. 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