Packed With the Flavors of Iwate! A Not-Deep-Fried Spring Roll Bento

• 1/4 Fall salmon filet
• 2 Spring roll wrappers (small)
• 1/4 bunch Spinach
• 1 dash Shimeji mushrooms
• 2 grams Butter (for sauteing)
• 1 enough to cover the bottom of the frying pan Vegetable oil
• 1 Katakuriko slurry (to seal the spring rolls)
• 50 grams Bechamel (white) sauce
• 1/4 tbsp Kan-koji (or shio-koji with a little sugar)

1. Remove the skin and bones off the salmon and cut into bite sized pieces.
2. Put it into a plastic bag with the kan-koji or shio-koji and sugar.
3. Press the air out of the bag, and leave to marinate for 10 minutes.
4. Add the butter for sauteing to a pan, and turn the heat on to medium (IH 3).
5. Add the salmon with the koji to the pan and cook through.
6. Cut the spinach and shimeji mushrooms into bite sized pieces.
7. Add the spinach and mushrooms to the pan and saute quickly.
8. Transfer to a bowl.
9. Wash the pan, add the oil, heat, and turn the heat off.
10. Mix the cooked salmon mixture from Step 3 with the bechamel sauce, and wrap with the spring roll wrappers.
11. Put the spring rolls in the heated oil, and coat with the oil.
12. Preheat the oven to 480F/250C.
13. Line up the oil-covered spring rolls on a rack and bake for 10-15 minutes.
14. Since they are oven-baked, the spring rolls stay crispy even if they sit for a while.
15. Plus you don't have oil spitting all over the place, so cleanup is easy!

salmon filet, spring roll wrappers, spinach, mushrooms, butter, enough, slurry, bechamel, kan

Taken from cookpad.com/us/recipes/172143-packed-with-the-flavors-of-iwate-a-not-deep-fried-spring-roll-bento (may not work)