Sake appetizer recipes

Seafood｜Spring｜Western food｜生ハムとクリームチーズの生春巻き

Fresh Spring Rolls with Prosciutto and Cream Cheese

Culinary Art Workshop - 2017.April

Aojiso Umeshu

Ingredients

Prosciutto 4 slices (20g)
Cream Cheese 24g
... Cut into sticks and wrap with prosciutto.
Shrimp 2 pieces
... Remove the vein, boil, sprinkle lightly with salt, and slice diagonally.

Vegetables

Mizuna 30g
... Cut into 5cm lengths.
Cilantro 20g
... Leave some for garnish and roughly chop the rest.
Carrot 20g
... Julienne cut.
Bell Pepper 20g
... Julienne cut.
Shiso Leaves 2 leaves
Rice Paper 2 sheets

Chili Sauce

Sweet Chili Sauce To taste
Mayonnaise To taste
Plum Wine To taste

Instructions

  1. Briefly soak the rice paper in water, then wrap with prosciutto, cream cheese, shrimp, and drained vegetables.
  2. Mix sweet chili sauce and mayonnaise, adjusting the thickness with plum wine to make the sauce.
  3. Cut step 1 into bite-sized pieces, arrange on a plate, and serve with the from step 2.