Name: Frozen Gratin Spring Rolls (Cream Croquette Style)
Ingredients: Spring roll wrappers, to taste; Frozen shrimp gratin (bento-sized, 3-pack), to taste (approx. 1/8 pack per wrapper); Kimchi, to taste; Sliced cheese, to taste; Tomato, to taste; Shiso (perilla) leaves, to taste; Sliced cheese (for Caprese), to taste; Olive oil, to taste; Salt, to taste; Vegetable oil, a small amount (for pan-frying); Water, a small amount (for sealing)

About "Frozen Gratin Spring Rolls (Cream Croquette Style)"

This video showcases an experiment with spring roll wrapper hacks, where wrapping and pan-frying frozen shrimp gratin emerged as the ultimate winner. By simply pan-frying with a small amount of oil instead of deep-frying, you get a crispy exterior and a creamy interior, just like a cream croquette. Using a 3-pack of bento-sized frozen gratin (around 150 yen) makes it incredibly budget-friendly at about 20 yen per piece. The video also introduces other variations like Kimchi Cheese Spring Rolls and a Japanese-style Tomato & Shiso Caprese. Serving with Tabasco for a spicy kick is highly recommended.

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Tips for Making "Frozen Gratin Spring Rolls (Cream Croquette Style)"

Filling Amount
- Do not overfill the spring roll wrappers to ensure a neat roll. For the gratin, aim for about 1/8 of a pack per wrapper.
Wrapping Method
- Roll once from the front, fold both sides inward, and roll to the end. Seal the edge with a little water to secure it.
Prep (Gratin)
- Pan-frying the gratin while frozen will burn the wrapper. Microwave it first (600W for about 30 seconds) until the filling is soft and squishy.
Heat Control
- Pan-fry over medium heat until both sides are crispy and golden brown. Since the fillings (kimchi, cheese, gratin) are already cooked, focus on the color of the wrapper.
Oil Amount
- No deep-frying needed! A small amount of vegetable oil in the pan is more than enough.
Variations
- Serving the gratin spring rolls with a dash of Tabasco for a spicy kick is highly recommended.

Ingredients for "Frozen Gratin Spring Rolls (Cream Croquette Style)"

11 items

* Tap ingredient names to find on Amazon

Springroll wrappers, to taste
Frozenshrimp gratin (bento-sized, 3-pack), to taste (approx. 1/8 pack per wrapper)
Kimchi,to taste
Slicedcheese, to taste
Tomato,to taste
Shiso(perilla) leaves, to taste
Slicedcheese (for Caprese), to taste
Oliveoil, to taste
Salt,to taste
Vegetableoil, a small amount (for pan-frying)
Water,a small amount (for sealing)

How to Make "Frozen Gratin Spring Rolls (Cream Croquette Style)"

1
[Kimchi Cheese Spring Rolls] Place sliced cheese and kimchi on a spring roll wrapper (do not overfill).
2
Roll it up once from the front, fold both sides inward, roll to the end, and seal the edge with a little water.
3
Heat a small amount of vegetable oil in a pan, pan-fry over medium heat until both sides are crispy and golden brown, and serve.
4
[Gratin Spring Rolls] Place about 1/8 pack of frozen shrimp gratin onto each spring roll wrapper and roll it up in the same way (seal the edge with water).
5
Before pan-frying, microwave (600W for about 30 seconds) until the filling becomes slightly soft and squishy.
6
Heat a small amount of vegetable oil in a pan, pan-fry over medium heat until both sides are crispy and golden brown. Serve with Tabasco if desired.
7
[Japanese-style Tomato & Shiso Caprese] Dice the tomato into large chunks, julienne the shiso leaves, and cut the sliced cheese into 1 cm (approx. 1/2 inch) squares.
8
Toss with olive oil and salt. If desired, sprinkle with 'Sushinoko' (powdered sushi vinegar) to add sweetness and acidity for an even better flavor.

Detailed Commentary on "Frozen Gratin Spring Rolls (Cream Croquette Style)"

* Content organized by topics from the video.

Viewer Request Special on 'Asuwa Waga Aji'!

Asuwa appears with a beer in hand and a big smile, expressing his gratitude for the great response to his YouTube channel 'Asuwa Waga Aji'. Although the view count is growing slowly, he is deeply moved by the warm comments and direct messages celebrating his return. This special episode is dedicated to answering viewer requests for easy appetizer recipes. Already enjoying his drink, Asuwa is highly motivated to find the perfect pairing. Holding the printed viewer comments, he gets straight to cooking.

Mon-san's Tomato & Shiso Japanese Caprese

The first request comes from a viewer named 'Mon-san' for a simple tomato appetizer. It is an incredibly easy recipe: large diced tomatoes, julienned shiso (perilla) leaves, and 1-cm cubed sliced cheese tossed with olive oil and salt. Confident that it will taste amazing, Asuwa quickly preps the tomatoes. During the prep, the staff asks about his knives, prompting him to confess his obsession—he owns 13 knives at home! He explains how he uses different knives for different tasks, such as a santoku, a petty knife, a nakiri (vegetable knife), and a yanagiba (sashimi knife).

Asuwa's Twist: The Magic of 'Sushinoko'

Taking a bite of the completed Tomato & Shiso Caprese, Asuwa enjoys the foolproof flavor, which pairs perfectly with beer. He then shares his signature twist to elevate simple dishes. While upgrading to premium ingredients like olive oil or Camargue salt works wonders, he introduces a much easier secret weapon: 'Sushinoko' (powdered sushi vinegar). The sweetness and acidity of the powder match the tomatoes beautifully, adding depth and turning it into an ultimate bar snack. He also shares a fun hack: sprinkling 'Sushinoko' on potato chips makes them taste just like Suppamucho (sour plum/vinegar chips).

How to Wrap Kimchi Cheese Spring Rolls

Next, Asuwa passionately talks about the endless potential of spring roll wrappers. Compared to gyoza or shumai, people often avoid making spring rolls at home because preparing the filling is tedious. However, he explains that if you keep the filling simple, they are actually the easiest and most delicious option. For this recipe, he wraps sliced cheese and kimchi (which also starred in his previous video). The secret to a neat roll is not overfilling. He demonstrates the easy wrapping technique: roll once from the front, fold both sides inward, roll to the end, and seal with water. No pleating required, making it foolproof for anyone.

Pan-Frying the Kimchi Cheese Spring Rolls

While spring rolls are traditionally deep-fried, Asuwa emphasizes that there is no need to deep-fry—simply pan-frying them is enough. Since the filling (kimchi and cheese) is already cooked, you just need to get the wrapper crispy and golden brown. After pan-frying both sides over medium heat, he takes a bite of the hot Kimchi Cheese Spring Roll. Following the incredible crispy crunch, the melted cheese and savory kimchi burst with flavor, making him reach for his drink. He passionately discusses how crucial texture is in cooking while washing it down with a shochu highball.

Zacky-san's Genius Frozen Gratin Hack

The next appetizer is a surprising idea submitted by 'Zacky-san,' a viewer from the camping community. By wrapping bento-sized frozen shrimp gratin in a spring roll wrapper and pan-frying it, you can easily recreate a 'cream croquette' style snack. Making crab cream croquettes from scratch is notoriously tedious—making the white sauce, chilling it, shaping it, breading, and deep-frying—but this method solves everything instantly. Asuwa praises the idea, calling Zacky-san a genius, and carefully wraps the rock-hard frozen gratin in the wrapper.

The Miracle of the 20-Yen Gratin Roll

If you pan-fry the gratin roll while the filling is still frozen, the wrapper will burn before the inside heats up. The secret to success is microwaving it (600W for about 30 seconds) before frying to make the filling soft and squishy. Then, pan-fry until the outside is crispy. Since a 3-pack of bento gratin costs about 150 yen and is divided further, each roll costs an astonishingly low 20 yen—truly an incredible budget hack. Tasting it, Asuwa exclaims, 'This is incredibly delicious!' The combination of the crispy wrapper and creamy gratin is supreme. He suggests adding a dash of Tabasco for a spicy kick, wrapping up a highly satisfying, hour-long drinking and shooting session.

About 阿諏訪泰義の「あすわ我が味」

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