Shrimp and Ground Chicken Spring Rolls

1. 1

   Peel the prawns, devein, wash in salt water, and sprinkle with sake.

2. 2

   Put the hanpen into a plastic bag and rub thoroughly.

3. 3

   Punch with your fists and palms to crush the cakes.

4. 4

   Mince the prawns from step 1 using a knife.

5. 5

   In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil.

6. 6

   Cut the shiso leaves in half.

7. 7

   Cut the spring roll skins diagonally to make two triangles.

8. 8

   Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top.

9. 9

   Tuck both corners in.

10. 10

    Wrap loosely and seal using flour water (don't roll it tightly as the filling will expand when frying).

11. 11

    Deep fry slowly until done!

* Per serving · 4 servings · Values may vary.

No additional tips available.