【かんたんレシピ】缶詰を使った「時短春巻き」のアイディア6つ【缶詰アレンジ】
If you have some canned food… It might be delicious in a spring roll. That’s what I’m talking about today. So, once again— Today I’ll share six recipes for “Canned Food Spring Rolls.” When you think of spring rolls, the filling prep can feel like a hurdle. But with canned food, just mix it up and your filling is ready—super easy. I hope this can be one more idea for using up canned goods. Recipe #1: Tuna Mayo Corn Mix tuna, mayo, and corn. That’s it. You can probably imagine the taste already. But there are a few tips that apply to all today’s recipes. Tip #1: Leave out as much of the liquid (or oil) from the can as possible. Too much liquid makes them hard to wrap, and more likely to burst when frying—speaking from experience. They’re even more likely to burst after freezing. Mayo helps bind the filling together. A bit of pepper. Mix it in, but the filling is still a bit loose. So, what to do? Tip #2: Add a little flour to help bind everything. You can also use cornstarch. Add it gradually—too much and it’ll taste floury. Done. Recipe #2: Corned Beef × Potato Salad As the name suggests, mix corned beef with potato salad. Honestly, it’s tasty even just like this. But today, we’re wrapping and frying it. You could even make croquettes with this—sounds good too. Add some whole-grain mustard for extra punch. Then just mix it up—easy. If it still feels loose, adjust with mayo or flour. Done. Recipe #3: Corned Beef Pizza Yes, more corned beef. It’s delicious, but there’s a downside— It’s not cost-effective for spring roll fillings. Even a small amount can be pricey. But in this batch, this one was the best. That’s pizza sauce going in now. Add oregano and basil. Herbs are essential for that pizza vibe. Finally, add cheese. Mix well. The filling has little liquid, but when the cheese softens, it blends with everything and holds together. Done. Recipe #4: Yakitori & Green Onion Mayo Use canned yakitori in soy-based sauce. Add mayo, chili pepper, and chopped green onion. Mix well. It still won’t hold together, so— add some flour. Done. Recipe #5: Yakitori with Green Onion & Salt This time, the salted version. A splash of lemon juice, a pinch of pepper, and more green onion than in the soy sauce version. Flour. Done. Recipe #6: Sardine Miso with Shiso & Cheese You can use mackerel miso cans too. Drain some liquid, then flake the fish. Add cheese, and mix. Chopped shiso leaves. Mix well. Mayo. Flour. Once it holds together, it’s good. Done. All the fillings are ready. Roll them like regular spring rolls. Place the filling just before the center of the wrapper. Fold once from the front. Press the sides to remove gaps, then fold them in. Brush some flour paste on the far edge, and roll from front to back. Done. Key points: wrap tightly to avoid gaps, and seal the end well. If it’s too loose, the filling may spill out when frying. By the way— Why is it called “spring roll” in Japanese? It originally came from a Chinese New Year tradition as a lucky food, where people would roll up spring vegetables. That explains why bamboo shoots and glass noodles are common fillings. Now there are spring rolls all over the world, but personally, I’m curious about the Filipino banana spring rolls called “Turon.” What kind do you like? Any extras can be frozen. That way, I can have spring rolls anytime… heh heh heh. Fry slowly in oil at around 150–160°C. About 6–8 minutes. Frozen ones may need a bit longer. When they turn golden brown, they’re ready. Keep them coming. A beautiful sight. Can you hear that crispiness? What a sound. First up: Tuna Mayo Corn. Probably the mildest of the bunch—kids will like it. Surprisingly, it might have been the juiciest. Maybe thanks to the moisture from the corn and tuna. Next: Corned Beef Potato Salad. Crunchy and fluffy at the same time. The more you chew, the more beefy flavor comes out—nice. Great as a snack with drinks too. Next, today’s champion: Corned Beef Pizza. It’s basically pizza in spring roll form. Add bell pepper or tomato and it could level up even more. A dish with lots of potential. Next: Yakitori Green Onion Mayo. Definitely a bar snack. The yakitori flavor is strong—it makes you want a drink. Same with the green onion salt version—it’s drink-friendly. Maybe adding something else with the green onion could make it go better with rice. Last: Sardine Miso with Shiso & Cheese. The cheese and shiso are doing an amazing job. Plenty of flaked fish and cheese—very satisfying. Easy, tasty canned spring rolls— give them a try. That’s all from here. Thanks for watching until the end!
【作りやすい分量】
①ツナ×コーンマヨ
– ツナ缶（油漬け・水煮どちらでも） 1缶（約70g）※汁は除く
– コーン缶 80g
– マヨネーズ 大さじ3
– ブラックペッパー 少々
– 小麦粉 少々
②コンビーフ×ポテトサラダ
– コンビーフ缶 1缶（100g）
– ポテトサラダ 100g
– 粒マスタード（お好みで） 適宜
– 小麦粉 少々
③コンビーフ×ピザソース
– コンビーフ缶 1缶（100g）
– ピザソース 大さじ5
– ピザ用チーズ 80g
– 乾燥オレガノ 適量
– 乾燥バジル 適量
④焼き鳥缶(たれ)×ねぎマヨ
– 焼き鳥缶（たれ味） 2缶（140g×2）
– 小口切りネギ 30g
– マヨネーズ 大1
– 七味唐辛子 お好み
– 小麦粉 少々
⑤焼き鳥塩味＆レモンペッパー春巻き（さっぱり系）
– 焼き鳥缶（塩味） 2缶（140g×2）
– レモン汁 大さじ1
– ブラックペッパー 適量
– 刻みねぎ 適量
– 小麦粉 少々
⑥イワシ味噌チーズ春巻き
– サバの味噌煮缶 1缶（約190g）※汁は除く
– ピザ用チーズ 80g
– 大葉（お好みで）いっぱい
※小麦粉は、具にまとまりがない時に適宜使用してください。
【作り方】
1. 具を作る。春巻きの皮は、冷蔵庫から出して常温に戻しておく。
2. 具を春巻きの皮で包む。巻き終わりは、水溶き小麦粉を使ってしっかり接着させる。
3. 150～160℃程度で6～8分じっくり揚げる。このとき、温度が上がりすぎないように気をつけること。
「作り置き」再生リスト↓
#料理 #自炊 #作り置き #一人暮らし #ヘルシーレシピ #缶詰 #春巻き #mealprep #アレンジレシピ #かんたんレシピ #springrolls