Crispy spring rolls with seafood filling
Ingredients for 4 portions
- 1 clove garlic
- 5 g ginger
- 200 g cabbage
- 1/3 leek
- a pinch of salt
- 100 g chicken breast
- a pinch of pepper
- 50 g squid
- 50 g peeled prawns
- 50 g salmon
- 1/2 tsp Kikkoman Naturally Brewed Soy Sauce
- 24 pcs dough for gyoza dumplings
- 1/3 tsp sesame oil
- 2 tbsp vegetable oil
For the dipping sauce:
- 50 ml Kikkoman Naturally Brewed Soy Sauce
- 2 tsp vinegar
- 1/2 tsp sesame oil
- chili paste
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Preparation
Chop garlic, ginger, cabbage and leek very finely. Sprinkle with salt and squeeze out the water e.g. in a cotton tea towel. Mince the chicken breast, add to the vegetables and mix well with spices.
Clean the squid, prawns and salmon, chop roughly. Put into a bowl and sprinkle with Kikkoman Naturally Brewed Soy Sauce. Leave in the fridge for 10-15 minutes. Add to the filling made of vegetables and chicken and mix all ingredients. Place a tablespoon of the filling on the gyoza dough and form a thin cylinder down the centre, fold the dough and form tight rolls (dough will seal better if you moistenits edges with water).
Preheat the oil for deep frying in the pan and fry the rolls crispy and gold (3-4 minutes). Serve with dipping sauce and a salad of choice.
Used products in this recipe
Ingredients for 4 portions
- 1 clove garlic
- 5 g ginger
- 200 g cabbage
- 1/3 leek
- a pinch of salt
- 100 g chicken breast
- a pinch of pepper
- 50 g squid
- 50 g peeled prawns
- 50 g salmon
- 1/2 tsp Kikkoman Naturally Brewed Soy Sauce
- 24 pcs dough for gyoza dumplings
- 1/3 tsp sesame oil
- 2 tbsp vegetable oil
For the dipping sauce:
- 50 ml Kikkoman Naturally Brewed Soy Sauce
- 2 tsp vinegar
- 1/2 tsp sesame oil
- chili paste
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.