Happy Tuesday✨
My experiment with three flavor mini “Harumaki/春巻き” – spring rolls.
It’s a bit confusing in English, as spring rolls can also refer to the Vietnamese rice paper rolls… so just to make sure I am more clear with you:
- Spring roll wrappers (what I’m cooking this time, Chinese origin): Made of wheat, has to be cooked.
- Rice paper (Vietnamese ones): Made of rice, translucent, and could be eaten raw (by soaking in water).
Super simple, quick, and delicious✨
■3 Fillings, super freestyle combo for: seasonal, savory, and sweet
🎃Pumpkin & dill & goat cheese (Chevre)
*Cut off pumpkin skins, microwave / steam, and mash
🍖Beacon, cauliflower, dill (and maybe some cheese)
🍌Banana & Cinnamon (& a bit of brown sugar)
■How to & tips
- Place the spring roll paper facing like a diamond to you & filling a bit below the center line. Roll upwards, and fold the sides in like envelope. I glued the end with some flour dissolved in water.
- Fry: Since the ingredients are already cooked/edible, just focus on frying the skin to your preferred texture.
- Tips of frying: Fry in two go, for more crisp texutre: Lightly fry at 160℃ first, then take out and place in frying oil heated to 180℃ and finish off to your favorite color. (I usually follow the same method for my fried chickens, to make it crisp & juicy)
🎃🌿🧀🍖🤍🌿🍌
手元のシェーブルとディルを何か季節とマリアージュさせてみたい…さらにはバナナも食べきりたい…でも塩っ気も欲しい…!
そんな想いから生まれた、ミニ春巻き3種です✨
🎃かぼちゃ:皮を落としてレンチン/蒸してマッシュ、ディル&ちぎったシェーヴル(今回はヤギのチーズですが、どんなチーズでも✨)で巻き巻き
🍖お惣菜:ベーコン&細かくバラしたカリフラワーをベースに(余ったディルやチーズも入れて)
🍌バナナ:シナモンと(&ちょっぴり黒砂糖)
これまで春巻きはちゃんと向き合ったことのないジャンルだったので、少し予習を。
“最初は160℃で軽く揚げて取り出し、180℃に上げた揚げ油に入れて二度揚げする”(銀座アスターの料理長の記事より)、お惣菜風なしっかりとした春巻き向けのポイントのようですが、たしかに!こんがり、パリッ、嬉しい出来上がりでした✨
もっと春巻きを作ってみたくなります✨