Easy Peasy Spring Rolls簡単春巻き


Spring rolls are one of the most popular Chinese dishes in Japan. You would ordinarily use pork, bamboo shoots and shiitake mushrooms as ingredients. They are usually stir-fried, thickened with potato starch and then rolled up in spring roll sheets.
Of course, you can always experiment with your favourite ingredients. In this recipe, I’ll show you how to make one of my family’s regular spring rolls. Have fun!

➡  Ingredients (for four people)

  • 10 spring roll sheets
  • One chicken breast
  • 4-5 shiitake mushrooms
  • 1-2 stalks of spring onions
  • Some mustard
  • Some flour
  • Some salt and pepper
  • Some oil for deep-frying

➡ Recipe

  1. Get rid of the chicken skin and cut the chicken breast into 10 long thin strips.
  2. Thinly slice the spring onions at an angle. Thinly slice the shiitake mushrooms as well.
  3. Place 1) and 2) onto the spring roll sheets, lightly sprinkle salt and pepper and roll them up firmly. Close up the ends of the spring rolls with dissolved flour water.
  4. Deep-fry the spring rolls at 170-180 ℃ until they are crunchy and enjoy!
    You can dip them in hot soy sauce if you like.

💡 Tips

  1. You can use sasami (chicken breast tender) instead of chicken breast.
  2. You can add some cheese to give them a richer taste.

😐 I’ve tried it! By the editorial staff


  • Instead of deep-frying them, we tried shallow-frying them in the frying pan with some oil. They were okay, even though they didn’t really have the same crunchiness.

Print This Post Print This Post



➡  材料 (約4人分)

  • 春巻きの皮:10枚
  • 鶏胸肉:一枚
  • しいたけ:4~5枚
  • ネギ:1~2本
  • からし:適量
  • 小麦粉:適量
  • 塩:適量
  • 胡椒:適量
  • 揚げ油:適量

➡ 作り方

  1. 鶏胸肉の皮を取り、細長く10等分にする。
  2. ネギは斜めに薄切りにする。しいたけも薄切りにする。
  3. 春巻きの皮に1.と2.を乗せ、軽く塩こしょうをしてしっかりと巻く。小麦粉を溶いた水で端をしっかりと止める。
  4. 170~180度の油でカラッと揚げる。お好みで辛子醤油をつけて頂きます。

💡 Tips

  1. 胸肉の代わりにささみでもOK。
  2. チーズを加えてもOK。コクが出ます

😐 作ってみました! By 編集部


  • フライパンに少し多めに油をしいて、炒めてみました。
  • やっぱり揚げたほうがパリッとして美味しいとは思いますが、これも、まあまあ大丈夫でした。

Print This Post Print This Post

Tagged . Bookmark the permalink.

Comments are closed.