Natto Spring Rolls Recipe

1. 1

   Mix the natto with the seaweed and scallions. Add the packets of soy sauce and mustard that come with the natto, or use the seasonings listed above.

2. 2

   Have ready a stack of defrosted spring roll wrappers.

3. 3

   Roll the natto mixture in the spring rolls, sealing your rolls closed with a dab of the cornstarch slurry.

4. 4

   In a wok, heat the oil to 350u00b0F. Deep the spring rolls until the shells are golden brown, about 2 minutes per side. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.