Perilla Leaf Rolls with Ham and Enoki Mushrooms: A Delightful Appetizer
Perfect for Housewarming Parties: Perilla Leaf Rolls That Both Friends and Parents Will Love
While it may require a little bit of effort, these perilla leaf rolls are a guaranteed crowd-pleaser that will earn you rave reviews. They look beautiful, taste amazing, and are a wonderful dish to impress your guests.
Main Ingredients
- 7 fresh Perilla leaves
- 1/5 of an Enoki mushroom bunch (approx. 20g)
- 1 small can of luncheon meat (Spam-sized)
- 2 fresh eggs
Cooking Instructions
Step 1
First, prepare the fragrant perilla leaves. Wash them thoroughly under running water. After washing, gently pat them dry with paper towels or a clean cloth. Removing excess moisture is crucial to prevent the leaves from becoming soggy when fried and to help them maintain their shape.
Step 2
For the enoki mushrooms, use about 1/5 of a bunch, enough to fit neatly within one perilla leaf. Trim off the root end, separate the strands, and then cut them into bite-sized pieces that match the size of your perilla leaves. Cutting them to a manageable length will make rolling easier.
Step 3
Slice the canned luncheon meat into long strips that will fit the length of the perilla leaves. Slicing them not too thick will ensure they can be rolled up easily within the leaves and cook through evenly. If you find the meat releases a lot of oil, you can lightly pat it with paper towels to remove excess grease.
Step 4
Now, lay a perilla leaf flat on your work surface, with the smoother side facing up. Place the sliced luncheon meat and prepared enoki mushrooms near the bottom edge of the leaf. Be careful not to overfill, as this can make rolling difficult.
Step 5
Starting from the bottom edge, tightly roll the perilla leaf upwards, enclosing the filling. The key is to roll it firmly so that the ham and mushrooms don’t fall out during cooking.
Step 6
In a separate bowl, crack the two eggs and whisk them until well combined. You can remove the chalazae (the white, stringy bits) if desired. For basic seasoning, no extra salt is usually needed, as the ham and perilla provide enough flavor. However, you can add a tiny pinch of salt to the egg mixture if you prefer.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is adequately hot, dip each rolled perilla leaf into the beaten egg mixture, ensuring it’s evenly coated, and carefully place it in the pan.
Step 8
Here’s a crucial tip to prevent your rolls from unraveling: Make sure to place the rolled perilla leaf seam-side down first. This means the edge where you finished rolling should be the part that touches the hot pan. As the egg cooks and seals, it will hold the roll together securely.
Step 9
Continue to cook over medium heat, turning the rolls occasionally to ensure all sides are golden brown and beautifully cooked. Keep an eye on the heat to prevent the egg from burning. Once they are nicely golden, your delicious perilla leaf rolls are ready to be served!
