Ingredients(10 rolls)
| Green Onion | 40 g |
| Carrots | 50 g |
| Egg | 1 |
| Shiitake Mushrooms | 2 |
| Natto and Kombu Mix | 3 tbsp |
| Spring roll wrappers | 10 |
| Soy Sauce | 1 tbsp |
| Salt | 1/2tsp |
| Sugar | 1 tsp |
| Cooking Sake | 1 tbsp |
| Pepper | As needed |
How to make
| 1 Cut the ingredients into thin strips and fry. |
| 2 Wet your finger with flour dissolved in water to seal your rolls. |
| 3 Fry at a low temperature of 150-160°C, turning over occasionally. |
Crispy spring rolls filled with rich fermented umami.
The savory depth of natto and kombu pairs beautifully with sweet vegetables, creating a light yet satisfying Japanese-inspired snack.