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Burdock Spring Rolls

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Burdock Spring Rolls

🍁 spring rolls made with burdock 🍁

Spring rolls that children love because they contain cheese 🤭

It will be gone soon at home 🎶

It's easy, so follow me and make it 🌿

I will be happy to jump and comment 😳

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

Recipe 4 servings

・ Spring roll skin... 4 sheets

· Burdock... 1 serving

・ Cheese... your favorite size

· Ooba... 4 sheets

[For drilling]

Water: 500 cc

・ Salt... 1 tsp

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

How to make

Wash the burdock and scrape off the skin with the back of the knife. Cut into the same size as the cheese

Place the spring roll skin so that the smooth side is on the outside, and sprinkle perilla, cheese, and 4 cut burdock

Slowly fry spring rolls at a moderate temperature with chopsticks and fry until golden brown 🙆‍♀️

《 💡 POINT 💡 》

・ When rolling, the trick is to roll gently so as to put air at the end ✨

・ If you fry slowly over low heat, it will be fried beautifully!

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

I want to make Chinese as easy as possible ✨

I want to eat Chinese food that suits Japanese people

I want to eat Chinese food and get well ♪

If you like that, please follow me *: ・

@ yusuke.kitchen

# cheese # easy # recipe # spring _ roll# burdockBurdock Recipe

2025/10/25 Edited to

... Read moreうちで作って「これは止まらない…」ってなった、子どもウケ重視のごぼう春巻きの補足メモです。レシピ自体はシンプルだけど、ちょっとした下処理と揚げ方で仕上がりがかなり変わりました。 まずごぼう。私は細めのごぼうを選ぶと火の通りが早くてラクでした。皮は包丁の背でこそげる派(香りが残る)。切ったら塩水(例:水500cc+塩小さじ1)で10分アク抜きして、キッチンペーパーでしっかり水気を拭きます。ここが甘いと、揚げたときに油がはねやすい&皮がベチャっとなりやすい気がします。 巻くときのポイントは「入れすぎない」と「最後をふんわり」。チーズは欲張って詰めると溶けて漏れやすいので、春巻きの端まで広げないように置くと安心でした。大葉をチーズの下に敷くと香りが立って、ごぼうの土っぽさが苦手な子でも食べやすい印象。最後の巻き終わりは、空気を入れるようにふわっと巻くと、皮がパリッと揚がりやすかったです。 揚げ方は「高温で一気に」より「低めでじっくり」が失敗しにくいです。菜箸を入れて、先がふつふつするくらいの温度でOK。私は1分ごとにひっくり返すと焼き色が均一になりました。油の温度を上げすぎると、皮だけ先に色づいて中のごぼうが硬いまま…となりがちなので注意。 仕上げは塩をパラッとかけるだけでも十分おいしいです(チーズのコクがあるので)。味変したい日は、しょうゆ+お酢を少し混ぜたタレや、スイートチリも合いました。 ちなみに「ごぼう春雨」が気になる人は、同じ具材でアレンジできます。アク抜きしたごぼうを細切りにして、戻した春雨と一緒に炒め、しょうゆ・みりんで軽く味付け→水分を飛ばしてから巻くと、より“おかず感”が出てお弁当にも向いてました(具が水っぽいと皮が破れやすいので、炒めて水分を飛ばすのがコツ)。 秋のごちそう感が出るので、あと一品に迷った日におすすめです。

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