Natto Spring Rolls Recipe
Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.
Adapted from Kansa by Elizabeth Andoh.
Read more: Seriously Asian: Natto Day
- Yield:serves 4 as an appetizer
- Active time: 20 minutes
- Total time:20 minutes
Ingredients
- 2 packs natto, about 1.5 oz each
- 1 tablespoon dried wakame (about 1/4 cup rehydrated), finely chopped
- 1 green onion, finely chopped
- For seasoning the natto:
- 1/2 teaspoon light soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon hot mustard
- 12 spring roll wrappers
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 cups vegetable oil, for frying
Directions
-
1.
Mix the natto with the seaweed and scallions. Add the packets of soy sauce and mustard that come with the natto, or use the seasonings listed above.
-
2.
Have ready a stack of defrosted spring roll wrappers.
-
3.
Roll the natto mixture in the spring rolls, sealing your rolls closed with a dab of the cornstarch slurry.
-
4.
In a wok, heat the oil to 350°F. Deep the spring rolls until the shells are golden brown, about 2 minutes per side. Serve immediately.
This Recipe Appears In
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