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Koinobori Spring Rolls (Egg Rolls)

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Koinobori (こいのぼり) is carp-shaped wind socks traditionally flown on May 5th in Japan to celebrate "Tango no Sekku" (端午の節句), boy's festival, in honor of sons and in the hope that they will grow up healthy and strong. However in 1948, the government renamed the day "Kodomo no Hi" (こどもの日), children's day, to respect children's personalities and to celebrate their happiness. But we Japanese still celebrate "Tango no Sekku" on this day! If you come to Japan, you will find many foods and products represent Koinobori (carp)! So, today, I will show you how to make carp-shaped spring rolls because my darling requested it.
  Spring roll pastry 10
  Pork 100 Gram, thinly sliced
  Carrot 100 Gram
  Cabbage 100 Gram
  Green pepper 1 Small
  Bamboo shoot 80 Gram (takenoko)
  Shitake mushrooms 2 , dried
  Cooking oil 1 Tablespoon
  Soy sauce 1 Tablespoon
  Sake 1 Tablespoon
  Sugar 2 Teaspoon
  Water/Chicken stock 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Sesame oil 1 Teaspoon
  Katakuriko 1 Tablespoon (mixed with 2 tablespoons of water)
  Vegetable oil 1 Cup (16 tbs) (for frying)
For decoration
  Carrot 20 Gram, boiled (cut in star shape)
  Green beans 10 Gram, boiled
  American cheese slice 1
  Nori sheet 1
  Ketchup 1 Tablespoon

1.Thinly slice the pork and the vegetables.
2.Season the pork with salt and pepper.

2. In a frying pan, heat cooking oil and saute the pork.
3. When the pork starts to change color, add carrots, bamboo shoots, green peppers, shiitake mushrooms, and cabbage in the said order.
4. Cook until softened and season with sake, sugar, soy sauce and water. Turn off the heat.
5. In a bowl, add katakuriko (starch) with water and mix well.
6. Pour the starch mixture in the sauce and heat again to thicken the sauce.
7. Season with sesame oil. Stop the heat and leave it to cool completely.
8. Divide the filling into 10 portions.
9. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way.
10. Fold both sides in toward the center and continue to roll as shown in the video. Spread a small amount of the mixture of flour and water on the tip to seal.
11. Heat vegetable oil in a large pan to 140C (284F).
12. Dip 5 (or maybe all if you have a large pan) spring rolls and fry them slowly until golden brown and crisp, stirring occasionally.

13. For Decoration: Place the boiled green beans, the boiled star-shaped carrot and the spring rolls on a plate as shown in the video.
14. Cut out the sliced American cheese and Nori sheet to make the eyes. Draw fish scales with ketchup.
15. Serve right away.

If you want a dipping sauce, you can mix soy sauce and Japanese mustard (Karashi) together and serve with the spring rolls.

Recipe Summary

Difficulty Level: 
Deep Fried
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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