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No-Frying Needed! Pan-Seared Mini Corn Spring Rolls
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Peel the corn, leaving about 2-3 layers of husk on.
Ingredients for this step
Corn
1 ear (200g net)
0:48
~2 min
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Ingredients
1
Peel the corn, leaving about 2-3 layers of husk on.
Corn 1 ear (200g net)
0:48
~2 min
2
Run the peeled corn under water, wrap it in plastic wrap, and microwave at 600W for 5 minutes.
0:53
~5 min
3
After heating, cool it down in cold water, taking care not to burn yourself, then remove the wrap and peel off the husk.
0:59
~3 min
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.
1:08
~5 min
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.
1:46
~2 min
6
Trim the stems off 4 shiso leaves and cut them in half crosswise.
2:02
~1 min
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.
2:10
~10 min
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.
2:29
~3 min
9
Fold both sides inward and roll it up from the near edge. Dab flour-water paste on the end to seal it.
2:44
~5 min
10
Coat the pan a little more generously than usual with oil and heat over medium heat.
3:06
~2 min
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.
3:17
~8 min
12
Once both sides are cooked, take them out, drain the oil, and arrange them on a plate.
3:46
~2 min
1
Step 1
Peel the corn, leaving about 2-3 layers of husk on.
Corn
1 ear (200g net)
2
Step 2
Run the peeled corn under water, wrap it in plastic wrap, and microwave at 600W for 5 minutes.
Corn
1 ear (200g net)
3
Step 3
After heating, cool it down in cold water, taking care not to burn yourself, then remove the wrap and peel off the husk.
Corn
1 ear (200g net)
4
Step 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.
Corn
1 ear (200g net)
5
Step 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.
Corn
1 ear (200g net)
Cake flour
2 tablespoons
Granulated consommé
1/2 teaspoon
Soy sauce
1 teaspoon
6
Step 6
Trim the stems off 4 shiso leaves and cut them in half crosswise.
Shiso leaves
4 leaves
7
Step 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.
Spring roll wrappers
4 sheets
8
Step 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.
Corn
1 ear (200g net)
Shiso leaves
4 leaves
Spring roll wrappers
4 sheets
Cake flour
2 tablespoons
Granulated consommé
1/2 teaspoon
Soy sauce
1 teaspoon
9
Step 9
Fold both sides inward and roll it up from the near edge. Dab flour-water paste on the end to seal it.
Spring roll wrappers
4 sheets
Flour-water paste
to taste
10
Step 10
Coat the pan a little more generously than usual with oil and heat over medium heat.
Vegetable oil
to taste
11
Step 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.
Spring roll wrappers
4 sheets
Vegetable oil
to taste
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