Mango and Shiso Spring Rolls

Mango and shiso spring rolls fried golden with cheese and kelp dashi

A delightful balance of sweet mango, savory cheese, and aromatic shiso—brought together by the umami of Kayanoya Original Kelp Stock Powder. Loved by both kids and adults.

For 6 Rolls

3 spring roll wrappers
4.2 oz mango (cut into 6 wedges)
6 shiso leaves
1 oz shredded pizza cheese
1 packet Kayanoya Original Kelp Stock Powder (remove from the packet)
Vegetable oil for frying as needed

Directions

Cut each spring roll wrapper in half to create rectangles.
Lay one wrapper horizontally. Place 1 piece of shiso, 1 wedge of mango, 1/6 packet of Kayanoya Original Kelp Stock Powder, and 1/6 of the cheese. Roll tightly and seal with a paste made from flour and water. Repeat to make 6 rolls.
Deep-fry at 350°F until golden and crisp.