Natto and cheese spring rolls

Natto to cheese no harumaki（納豆とチーズの春巻き）

What kind of dish is Natto to cheese no harumaki??

Natto and cheese wrapped in a flour skin and fried. You can use any low-moisture ingredients to make spring rolls.

Harumaki is called Spring Roll or Egg Roll overseas. Unlike Vietnamese spring rolls, Japanese spring rolls are wrapped with fillings and deep fried.

Click here for more information about natto.　👉　Natto and whitebait with radish dressing

What is the difference between spring rolls, gyoza, and shumai?

The skins for shumai, gyoza, and spring rolls are basically made by kneading wheat flour, water, and salt.

Cut the thinly rolled dough into small squares for shumai, circles for gyoza, and large squares for spring rolls. Spring roll wrappers are made by heating them once after cutting them. (However, it cannot be eaten raw.)

Another difference is the mainstream cooking method. Gyoza is grilled, shumai is steamed, and spring rolls are fried. The ingredients are mostly meat or seafood, with vegetables such as chives and cabbage added.

NUTRITION FACTS

247 kcal Protein 10.7g Fat 14.1g Carb 19.7g Salt Equivalet 0.3g

INGREDIENTS (2SERVINGS)

spring roll wrappers 4 sheets 50g
sliced cheese 1 sheets 18g
natto(2 bags of included sauce) 2packs 80g
water 30g
frying oil moderate amount 　Oil absorption rate is 10%

COOKING INSTRUCTIONS

➀ Mix the natto and the included sauce.

② Divide the sliced cheese into 4 equal parts.

③ Place the spring roll wrappers on a cutting board and arrange the natto and cheese.

④ Fold the front corner to make a triangle.

⑤ Wrap the ingredients so that they stick together.

⑥ Roll it towards the back and shape it.

⑦ Fold in both sides and then roll again.

⑧ At the end of the roll, apply water. This will act as glue.

⑨ Heat the oil and fry until golden brown and the surface becomes crispy.

Use enough oil to cover half of the spring rolls. It burns easily, so be careful about the heat. The temperature should be just right so that small bubbles come out of the spring rolls.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊