Hello! This is PAO.

Spring rolls with spring cabbage and canned mackerel curry mayo♪

The canned mackerel is coated with curry mayonnaise, which eliminates the smell and makes it easy to eat.
It’s easy to just fry and bake. Also recommended for lunch boxes.

Ingredients (for 5 bottles)

Spring roll wrappers…5 pieces
Spring cabbage…150g
Salt koji…2 teaspoons
Canned mackerel…1 can (150g)
Mayonnaise…2 tablespoons
Curry powder…1/3 teaspoon
Sliced cheese…2.5 pieces
Fried oil: 3-4 tablespoons
Water-soluble flour…appropriate amount

How to make

1.Cut the cabbage into 3cm long pieces. Sprinkle with salt koji, let stand for 5 minutes, and squeeze out the water.

2.Remove the meat from the canned mackerel (90g), loosen it, add mayonnaise and curry powder, and mix.
Cut the sliced cheese in half.

3.Place 1/5 each of cabbage, sliced cheese, and canned mackerel curry mayonnaise on the spring roll skin.

4.Fold both ends in front of you and roll it up from the front. At the end of the roll, apply water-soluble flour and seal tightly.

5.Heat the vegetable oil in a small frying pan and place the rolls with the ends facing down.

Cook over medium-low heat until golden brown, then flip, and once both sides are browned, it’s done! !

©PAO

Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)

Easy without frying! Spring cabbage and canned mackerel curry cheese spring rolls♪: Pao’s easy home-cooked meal Powered by Livedoor Blog (blog.jp)