Easy! Delicious! Plump Shrimp Spring Rolls Recipe by cookpad.japan
Easy Shrimp and Asparagus Spring Rolls Easy Shrimp and Asparagus Spring Rolls I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these. I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best. Serve them with your favorite salt. These are perfect for serving guests or as a snack! We often make these for celebrations. Recipe by yoshirenji 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 Shrimp Spring Rolls Shrimp Spring Rolls Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food. Adrianne Meszaros Easy Shrimp and Asparagus Salad Spring Rolls Easy Shrimp and Asparagus Salad Spring Rolls I ate them at a cafeteria, and realized they would be easy to make at home, so now I make them a lot. Make sure you pat dry at step 2 with kitchen paper. If there's excess moisture, the wrappers will rip easily. Refer to the wrapper package to see how to wrap the spring rolls correctly. They are tasty with ponzu sauce or lemon. Recipe by Haranouenoponyoponyo. cookpad.japan My Family's Crispy Shrimp Spring Rolls My Family's Crispy Shrimp Spring Rolls 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. Recipe by Yuuyuu0221 cookpad.japan Crispy! Pan-fried Spring Rolls Crispy! Pan-fried Spring Rolls Spring rolls may seem difficult at first, but if you prepare the ingredients before, it's easier to put together. Because the filing is well-seasoned, you don't need dipping sauce. You might feel that the filling is not enough, but it's to enjoy the crispiness of the shells. Add meat and vegetables to your liking. Recipe by kazz72 cookpad.japan Fresh Spring Rolls with a Delicious Sauce Fresh Spring Rolls with a Delicious Sauce I love fresh spring rolls but I'm not too fond of sweet chili sauce...so I combined my favorite seasoning ingredients to make this delicious dipping sauce. Even people who don't like vegetables will eat them served like this, so it's a great way to try out all different sorts of vegetables. When rehydrating the wrappers, it's best if you take them out while they are still a bit firm, since the moisture in the wrapped vegetables will soften them some more and make them just right. If they are still too hard try spraying them with water using a mister or spray. You can also try lightly brushing some water on them. Recipe by Taberunba cookpad.japan Easy and Authentic Crispy Spring Rolls Easy and Authentic Crispy Spring Rolls I made my husband's favourite spring rolls easily at home. Note 1: It might be mentioned on the package how to separate the spring roll wrappers one at a time, but divide 1/3 potions first and then slowly peel each wrapper one at a time. Note 2: When deep frying, the oil might splatter if the filling is still hot. Make sure cool the filling down to avoid popping out. You can also add bamboo shoots but please cut into the same size as other ingredients. Recipe by Demingo 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 Easy Shrimp and Asparagus Spring Rolls Easy Shrimp and Asparagus Spring Rolls I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these. I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best. Serve them with your favorite salt. These are perfect for serving guests or as a snack! We often make these for celebrations. Recipe by yoshirenji cookpad.japan Easy Shrimp and Asparagus Spring Rolls Easy Shrimp and Asparagus Spring Rolls I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these. I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best. Serve them with your favorite salt. These are perfect for serving guests or as a snack! We often make these for celebrations. Recipe by yoshirenji 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 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 Shrimp Spring Rolls Shrimp Spring Rolls Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food. Adrianne Meszaros Shrimp Spring Rolls Shrimp Spring Rolls Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food. Adrianne Meszaros Easy Shrimp and Asparagus Salad Spring Rolls Easy Shrimp and Asparagus Salad Spring Rolls I ate them at a cafeteria, and realized they would be easy to make at home, so now I make them a lot. Make sure you pat dry at step 2 with kitchen paper. If there's excess moisture, the wrappers will rip easily. Refer to the wrapper package to see how to wrap the spring rolls correctly. They are tasty with ponzu sauce or lemon. Recipe by Haranouenoponyoponyo. cookpad.japan Easy Shrimp and Asparagus Salad Spring Rolls Easy Shrimp and Asparagus Salad Spring Rolls I ate them at a cafeteria, and realized they would be easy to make at home, so now I make them a lot. Make sure you pat dry at step 2 with kitchen paper. If there's excess moisture, the wrappers will rip easily. Refer to the wrapper package to see how to wrap the spring rolls correctly. They are tasty with ponzu sauce or lemon. Recipe by Haranouenoponyoponyo. cookpad.japan My Family's Crispy Shrimp Spring Rolls My Family's Crispy Shrimp Spring Rolls 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. Recipe by Yuuyuu0221 cookpad.japan My Family's Crispy Shrimp Spring Rolls My Family's Crispy Shrimp Spring Rolls 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. Recipe by Yuuyuu0221 cookpad.japan Crispy! Pan-fried Spring Rolls Crispy! Pan-fried Spring Rolls Spring rolls may seem difficult at first, but if you prepare the ingredients before, it's easier to put together. Because the filing is well-seasoned, you don't need dipping sauce. You might feel that the filling is not enough, but it's to enjoy the crispiness of the shells. Add meat and vegetables to your liking. Recipe by kazz72 cookpad.japan Crispy! Pan-fried Spring Rolls Crispy! Pan-fried Spring Rolls Spring rolls may seem difficult at first, but if you prepare the ingredients before, it's easier to put together. Because the filing is well-seasoned, you don't need dipping sauce. You might feel that the filling is not enough, but it's to enjoy the crispiness of the shells. Add meat and vegetables to your liking. Recipe by kazz72 cookpad.japan Fresh Spring Rolls with a Delicious Sauce Fresh Spring Rolls with a Delicious Sauce I love fresh spring rolls but I'm not too fond of sweet chili sauce...so I combined my favorite seasoning ingredients to make this delicious dipping sauce. Even people who don't like vegetables will eat them served like this, so it's a great way to try out all different sorts of vegetables. When rehydrating the wrappers, it's best if you take them out while they are still a bit firm, since the moisture in the wrapped vegetables will soften them some more and make them just right. If they are still too hard try spraying them with water using a mister or spray. You can also try lightly brushing some water on them. Recipe by Taberunba cookpad.japan Fresh Spring Rolls with a Delicious Sauce Fresh Spring Rolls with a Delicious Sauce I love fresh spring rolls but I'm not too fond of sweet chili sauce...so I combined my favorite seasoning ingredients to make this delicious dipping sauce. Even people who don't like vegetables will eat them served like this, so it's a great way to try out all different sorts of vegetables. When rehydrating the wrappers, it's best if you take them out while they are still a bit firm, since the moisture in the wrapped vegetables will soften them some more and make them just right. If they are still too hard try spraying them with water using a mister or spray. You can also try lightly brushing some water on them. Recipe by Taberunba cookpad.japan Easy and Authentic Crispy Spring Rolls Easy and Authentic Crispy Spring Rolls I made my husband's favourite spring rolls easily at home. Note 1: It might be mentioned on the package how to separate the spring roll wrappers one at a time, but divide 1/3 potions first and then slowly peel each wrapper one at a time. Note 2: When deep frying, the oil might splatter if the filling is still hot. Make sure cool the filling down to avoid popping out. You can also add bamboo shoots but please cut into the same size as other ingredients. Recipe by Demingo cookpad.japan Easy and Authentic Crispy Spring Rolls Easy and Authentic Crispy Spring Rolls I made my husband's favourite spring rolls easily at home. Note 1: It might be mentioned on the package how to separate the spring roll wrappers one at a time, but divide 1/3 potions first and then slowly peel each wrapper one at a time. Note 2: When deep frying, the oil might splatter if the filling is still hot. Make sure cool the filling down to avoid popping out. You can also add bamboo shoots but please cut into the same size as other ingredients. Recipe by Demingo 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. Recipe by Heartful Kitchen Rei cookpad.japan