Recipe
No Deep-Frying! Crispy & Addictive Mini Corn Spring Rolls Recipe
Ingredients
- 1ear of corn
- 4shiso (perilla) leaves
- 4spring roll wrappers
- 2tbsp all-purpose flour
- 1/2tsp consomme powder
- 1tsp soy sauce
- Flour-waterpaste (flour mixed with water), to taste
- Oil,to taste
About "Mini Corn Spring Rolls"
Easy-to-eat mini spring rolls using a whole fresh ear of sweet corn. Microwaved corn is tossed with flour and seasonings to hold it together, wrapped with fragrant shiso leaves, and pan-fried to crispy perfection without deep-frying. Perfect for appetizers or bento lunch boxes.
Introduction to kattyanneru/かっちゃんねる →
Tips for Making "Mini Corn Spring Rolls"
-
Prep
- Peel the corn leaving 2-3 inner layers of husk, rinse, wrap in plastic, and microwave at 600W for 5 minutes. Once cooled, cut into 3 pieces and remove the kernels by slicing along the cob or cutting in half lengthwise and breaking them off by hand.
-
Seasoning
- Mix 200g of corn kernels with 2 tbsp flour, 1/2 tsp consomme powder, and 1 tsp soy sauce. The flour binds the moisture, making it easier to wrap and enhancing the corn's sweetness.
-
Wrapping
- Cut the spring roll wrappers diagonally into triangles. Place shiny side down, fold the side corners slightly inward, place the shiso and corn, and roll. Seal the edge securely with flour-water paste.
-
Heat Control
- Heat a generous amount of oil in a pan over medium heat and place the rolls seam-side down. Once golden brown, flip and cook until both sides are crispy and fragrant.
-
Tips
- Since they are pan-fried instead of deep-fried, cooking time is short and easy even in hot weather. They taste great even when cold, making them perfect for appetizers or bento.
Ingredients for "Mini Corn Spring Rolls"
8 items* Tap ingredient names to find on Amazon
How to Make "Mini Corn Spring Rolls"
- 1
Peel the corn, leaving 2 to 3 layers of inner husk, rinse with water, and wrap tightly in plastic wrap.
- 2
Microwave at 600W for 5 minutes.
- 3
Cool in cold water to remove excess heat, then unwrap and peel off the remaining husks.
- 4
Cut the corn into 3 equal lengths.
- 5
Slice the kernels off the cob with a knife, or cut the cob in half lengthwise and remove the kernels by hand.
- 6
Place 200g of the removed corn kernels into a bowl.
- 7
Add 2 tbsp of flour, 1/2 tsp of consomme powder, and 1 tsp of soy sauce.
- 8
Mix well until the flour is evenly distributed and no longer powdery.
- 9
Cut off the stems of 4 shiso leaves with scissors and cut them in half crosswise.
- 10
Let 4 spring roll wrappers sit at room temperature for 10 minutes, then cut them diagonally in half with scissors to make 8 triangles.
- 11
Place a wrapper shiny side down, and fold the two side corners slightly toward the center.
- 12
Place a shiso leaf half near the bottom edge, shiny side down.
- 13
Place 1/8 of the corn mixture on top of the shiso leaf.
- 14
Fold the sides inward again.
- 15
Roll tightly from the bottom up.
- 16
Apply the flour-water paste to the edge to seal it securely.
- 17
Repeat the process to make 8 spring rolls.
- 18
Heat a generous amount of oil in a frying pan over medium heat.
- 19
Place the spring rolls in the pan seam-side down.
- 20
Once the bottom side is golden brown, flip them over.
- 21
Cook the other side until it is also beautifully browned.
- 22
Remove from the pan and drain the excess oil well.
- 23
Plate and serve!
Food Science
The natural, intense sweetness of the corn is beautifully balanced by the savory saltiness and umami of the soy sauce and consomme. Additionally, pan-frying the spring roll wrappers in a generous amount of oil heats the flour and oil, triggering the Maillard reaction. This creates a rich, savory aroma and a beautifully golden, crispy texture. Together, these elements create a satisfying flavor profile that you will never tire of.
Detailed Commentary on "Mini Corn Spring Rolls"
* Content organized by topics from the video.
Mini Spring Rolls to Enjoy Seasonal Sweet Corn
Hello everyone, I'm Katchan! Today, we're making "Mini Corn Spring Rolls," using a whole ear of fresh, seasonal sweet corn. They are perfect for appetizers or bento lunch boxes. The wrapper is incredibly crispy, and the inside is packed with sweet corn, making them absolutely addictive. Since they are mini-sized, they are easy to eat and simple to make. Aside from one ear of corn, all you need are shiso leaves, spring roll wrappers, and some simple seasonings. The detailed measurements are listed in the description box, so please use them as a guide and let's cook together!
Easy Prep: Microwaving the Corn
First, let's prep the corn. Peel the outer husks, leaving about 2 to 3 inner layers. Rinse the corn with water, then wrap it tightly in plastic wrap. Microwave at 600W for 5 minutes. Once heated, cool it in cold water to prevent burns and remove excess heat. Once cooled, unwrap and peel off the remaining husks. Next, cut the corn into three equal pieces. To remove the kernels, you can stand the cob upright on a cutting board and slice down along the core. Alternatively, cut the cob in half lengthwise and gently break the kernels off with your hands. This second method ensures you get clean kernels without leaving any tough bits behind. Give it a try for a beautiful finish!
Simple Seasoning to Enhance the Sweetness
We will use 200g of the prepped corn kernels. If you don't have fresh corn, canned corn works as a great substitute. Place the corn in a bowl, then add 2 tbsp of flour, 1/2 tsp of consomme powder, and 1 tsp of soy sauce. Mix well with a spoon until the flour is evenly distributed and no longer powdery. Coating the corn with flour beforehand helps bind the moisture, keeping the kernels together so they don't scatter when wrapping. The seasoning is a very simple combination of consomme and soy sauce, which perfectly highlights and enhances the natural sweetness and umami of the corn without overpowering it.
Wrapping Tips with Shiso and Half-Cut Wrappers
Next, cut off the stems of 4 shiso leaves (which add a wonderful aromatic accent) and cut them in half crosswise. For the spring roll wrappers, let 4 sheets sit at room temperature for about 10 minutes beforehand to make them easier to peel apart. Cut them diagonally in half with scissors to make 8 triangles. To wrap, place a wrapper shiny side down on a flat surface, and fold the two side corners slightly toward the center. Place a shiso leaf half near the bottom edge, shiny side down, and top it with 1/8 of the seasoned corn mixture. Fold the sides inward again, then roll tightly from the bottom up. Seal the edge securely with a little flour-water paste. This wrapping method keeps the filling from spilling out, even when using half-cut wrappers.
No Deep-Frying! How to Pan-Fry to a Crisp
Once all the spring rolls are wrapped, it's time to cook! Instead of deep-frying in a large amount of oil, we will pan-fry them. Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, place the spring rolls in the pan seam-side down. This seals the edge quickly and prevents the filling from bursting out. Once the bottom is golden brown, flip them over and cook the other side until it is also beautifully browned. When both sides are crispy and fragrant, remove them from the pan and drain the excess oil well. Since the corn is already cooked, this process is very quick, making it a great recipe for hot summer days.
Crispy & Crunchy! Taste Test Time
Cutting the freshly cooked spring rolls in half reveals they are packed tight with sweet corn. Plate them up, and they are ready to serve! Grab a cold glass of barley tea and let's dig in. Taking a bite, you get an amazing, crispy-crunchy sound. The contrast between the crispy wrapper and the crunchy corn is absolutely irresistible. Since the corn was pre-cooked in the microwave, you don't have to worry about undercooking, and its natural sweetness is fully highlighted. The refreshing aroma of the shiso leaf spreads gently, tying all the flavors together beautifully. These bite-sized rolls are easy to eat, making them a guaranteed hit for both appetizers and bento boxes!
About kattyanneru/かっちゃんねる
kattyanneru/かっちゃんねる
158万人 subscribers ・ 家庭料理/再現レシピ
* Opens YouTube channel
* Subscriber count is as of article creation and may differ from the current number.
