No-Frying Needed! Pan-Seared Mini Corn Spring Rolls

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No-Frying Needed! Pan-Seared Mini Corn Spring Rolls

Side · Appetizer · Washoku35 min(Prep 20 min + Cook 15 min) · 330 kcal per serving · 2 servings · Easy

Mini spring rolls made with a whole ear of seasonal corn, pan-fried instead of deep-fried. Microwaved corn kernels are tossed with cake flour, consommé granules, and soy sauce, then wrapped with shiso leaves in halved spring roll wrappers. You get the crisp bite of the corn, the crunch of the wrapper, and the fragrance of shiso — perfect as a snack with drinks or as a side in a bento box.

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kattyanneru/かっちゃんねる58 recipes · 493 cooked

Instructions

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  1. Peel the corn, leaving about 2-3 layers of husk on.Uses: Corn~2 minWatch the video from 0:48
  2. Run the peeled corn under water, wrap it in plastic wrap, and microwave at 600W for 5 minutes.Uses: Corn~5 minWatch the video from 0:53
  3. After heating, cool it down in cold water, taking care not to burn yourself, then remove the wrap and peel off the husk.Uses: Corn~3 minWatch the video from 0:59
  4. Cut the corn into about 3 equal lengths, stand a piece on the cutting board, and run a knife down the side of the cob to release the kernels. Cutting it in half and knocking the kernels off works cleanly without leaving any on the cob.Uses: Corn~5 minWatch the video from 1:08
  5. Put the corn kernels in a bowl, add 2 tablespoons cake flour, 1/2 teaspoon granulated consommé, and 1 teaspoon soy sauce, and mix everything together until no dry flour remains.Uses: Corn, Cake flour, Granulated consommé, Soy sauce~2 minWatch the video from 1:46
  6. Trim the stems off 4 shiso leaves and cut them in half crosswise.Uses: Shiso leaves~1 minWatch the video from 2:02
  7. Let the spring roll wrappers sit at room temperature for about 10 minutes so they separate easily, peel them off one at a time, and cut each diagonally in half with a knife or scissors.Uses: Spring roll wrappers~10 minWatch the video from 2:10
  8. Place a spring roll wrapper glossy side down and fold both side corners in toward the center. Lay a shiso leaf face down near the edge closest to you and top it with 1/8 of the seasoned corn.Uses: Corn, Shiso leaves, Spring roll wrappers, Cake flour, Granulated consommé, Soy sauce~3 minWatch the video from 2:29
  9. Fold both sides inward and roll it up from the near edge. Dab flour-water paste on the end to seal it.Uses: Spring roll wrappers, Flour-water paste~5 minWatch the video from 2:44
  10. Coat the pan a little more generously than usual with oil and heat over medium heat.Uses: Vegetable oil~2 minWatch the video from 3:06
  11. Once the pan and oil are hot, arrange the spring rolls seam side down and cook. When they start to brown, flip them and cook until the other side is browned as well.Uses: Spring roll wrappers, Vegetable oil~8 minWatch the video from 3:17
  12. Once both sides are cooked, take them out, drain the oil, and arrange them on a plate.~2 minWatch the video from 3:46

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