I don't know what it is about harumaki (spring rolls) that I find so addictive. The crispy skins are definitely one reason I will make these. Another is that depending on the filling, it can be a quick and easy side dish to pull together at the last moment. This is also perhaps the one fall-back appetizer dish that I go to for most dinner parties.
This quick, easy, and delicious recipe is simply ground chicken and yukari (dried, red, shiso leaves). Another version I like to do that has similar flavors are fresh shiso leaves, umeboshi paste, and ground chicken.
Two important tips to keep in mind. First, cook a small batch of the chicken and yukari mix in a pan to see if you are happy with the flavor. It is possible to add more yukari to the mix at this point if you prefer a stronger shiso flavor.
Second, as I am usually making this at the last minute, I can't be bothered with making a flour and water paste to seal the rolls shut. So I am careful to put the unsealed end down into the hot oil first so that it seals itself shut as it cooks. It works like a charm and saves time in the kitchen.
Chicken Shiso Spring Rolls
Makes eight
1 cup ground chicken
1 Tablespoon yukari
8 Tee Yih Jee spring roll wrappers
vegetable oil
Spread two tablespoons of chicken and yukari mix on one edge of the spring roll wrapper. Roll like a cigar and leave the unsealed edge face down.
Heat a small amount of oil in a large saute pan wide enough to hold the length of the spring rolls. Place the unsealed edge of the spring roll face down into the oil. Saute until light brown and chicken is thoroughly cooked through.
As the shiso brings a lot of flavor to the spring rolls these do not need a dipping sauce.
Comments
Post a Comment