This spring roll features a delicious combination of burdock and eel, and is pan-fried with olive oil, for a healthier preparation and lighter taste than deep frying. This recipe makes for an excellent hors d’oeuvre for parties, or can be a side dish for dinner. The recipe can be made with conger (saltwater eel) if unagi is not available.
Ingredients
10 spring roll wrappers
1 burdock (100g)
1/3 grilled eel (50g)
10 shiso leaves
5 tbsp olive oil
Shave the burdock with a knife and soak it in water to remove any harshness. Drain in a colander.
Cut the eel into 5 mm strips.
To assemble the spring rolls, place one whole shiso leaf in the center of each wrapper. Top with shaved burdock and eel. Put some water on the edge of the wrapper, firmly wrap and fold, and press the moistened edge to seal.
Heat the olive oil in a frying pan. Add the spring rolls and pan fry until both sides are golden brown. Drain the excess oil and serve.