Entrante
Japanese Inspired Shrimp Spring Rolls (Lumpia)
45 minPara 4Nutri-Score C€€
C
45 min
45 minJapanese Inspired Shrimp Spring Rolls (Lumpia)
lo que necesita
Ingredientes
shrimp (peeled and deveined, chopped)Pescado400 g
spring roll wrappers (kept covered so they don't dry out)Despensa20 piezas
cabbage (finely shredded)Frutas y verduras150 g
carrot (julienned)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
spring onion (finely sliced)Frutas y verduras2 piezas
soy sauceDespensa30 ml- sesame oilDespensa15 ml
- cornstarchDespensa15 g
- vegetable oil (for deep frying)Despensa1 litro
- mayonnaiseDespensa60 ml
bonito flakes (for topping)Otro5 g
por ración
Nutrición
501kcal
- Carbohidratos
- 30 g
- Proteínas
- 22 g
- Grasas
- 33 g
lo que usará
Utensilios
Sartén
Bol
Olla
Espumadera
Pincel de cocina
paso a paso
Preparación
- Paso 1
Prepare the filling
- Sauté the garlic in a little oil until fragrant.
- Add the shrimp and cook until pink.
- Stir in the cabbage, carrot and spring onion, then season with soy sauce and sesame oil.
- Paso 2
Thicken and cool the filling
- Sprinkle in the cornstarch and stir until the mixture binds.
- Transfer to a bowl and let cool completely.
- Paso 3
Roll the lumpia
- Lay a wrapper on a flat surface and spoon the filling near one edge.
- Fold in the sides and roll tightly, sealing the edge with a little water.
- Repeat with the remaining wrappers and filling.
- Paso 4
Deep fry
- Heat the oil to about 175 °C.
- Fry the rolls in batches until golden and crisp.
- Drain on paper towels.
- Paso 5
Finish and serve
- Drizzle with mayonnaise and scatter over the bonito flakes.
- Serve hot.