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The texture is fun ♡ Shrimp and hanpen spring rolls

It is a recipe card of reel posted last time 🦐

It is a fun side dish with a crispy spring roll wrapped in plump shrimp and fluffy hanpen 😆

Seasoning is simply mayonnaise, salt and pepper ♡

- Yeah.

[Point]

・ This time, I used thawed peeled shrimp that can be used as it is. When using shelled shrimp, peel the shell, remove the dorsal intestine and prepare before using.

A little more salt and pepper is recommended ☺️

- Yeah.

I also post other recipes on Instagram 😆

Please follow me if you like 🫶🏻

- Yeah.

[for 2 people / 15 minutes]

200 g peeled shrimp

1 hanpen (90g)

10 perilla leaves

6 pieces of spring roll skin

(a) 1 tablespoon tablespoon mayonnaise

(a) 1 tablespoon of potato starch

(a) Salt and pepper

Appropriate amount of frying oil

- Yeah.

① Finely chop the perilla.

② Chop the peeled shrimp roughly.

③ Add hanpen, peeled shrimp, perilla and (a) to a plastic bag and knead well.

④ Divide the seeds into 6 equal parts and put 1 / 6 amount on the skin of the spring roll and wrap it. Apply water-soluble flour at the end of the roll and stop. (Make 6 pieces in total)

Heat the frying oil to 160 ℃ and fry for 5-6 minutes until golden brown.

- Yeah.

- Yeah.

Thank you for always looking at the recipe ☺ ︎

I will continue to share many recipes from now on ♡

I would be grateful if you could comment and follow me ☺️

- Yeah.

- Yeah.

- Yeah.

Spring Roll Recipe # easy # recipe # hanpen _ recipe # spring _ roll My Rice Book

3/21 Edited to

このえびとはんぺんの春巻きは、食感の違いが楽しめるうえにとても簡単に作れるので、私もよくリピートしています。むきえびを使うことで下処理の手間が省けるのは大きなメリットで、忙しい日の15分クッキングにぴったりです。ポイントとしては、大葉のみじん切りをたっぷり入れることで爽やかさと香りが加わり、えびやはんぺんのコクとバランスよく仕上がります。塩・胡椒は少し多めに使うのがおすすめで、シンプルな味付けながら春巻きの揚げ色と相まって食欲をそそります。春巻きの皮はしっかり巻き終わりを水溶き小麦粉で止めることで揚げている間の破れ防止になるので、揚げ油の温度とタイミングにも注意しましょう。160℃できつね色になるまで5～6分揚げると、皮はパリパリで中身はプリプリふんわりの絶妙な仕上がりになります。私は冷凍庫にむきえびがあると、ついこのレシピを思い出し作ってしまいます。お弁当のおかずにも重宝するので、作り置きにも最適です。はんぺんのふわふわ感が良いアクセントになり、家族みんなから「また作って」とリクエストが来る一品です。ぜひ皆さんも簡単にできるこの春巻きで、食感の違いを楽しみながらおいしい食卓をお楽しみください。

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