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Japanese Spring Rolls

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Ingredients

Adjust Servings:
300 g ground pork
2 tablespoons soy sauce
1/4 teaspoon pepper
1 teaspoon sugar
1 tablespoon sake or 1 tablespoon dry sherry
1 egg, beaten
2 teaspoons sesame oil
300 g finely grated cabbage
4 spring onions, finely chopped
20 - 25 egg roll wraps (use blue dragon brand)
1 tablespoon vegetable oil

Nutritional information

153.8
Calories
45 g
Calories From Fat
5 g
Total Fat
1.5 g
Saturated Fat
23 mg
Cholesterol
298.7 mg
Sodium
20 g
Carbs
1.1 g
Dietary Fiber
0.8 g
Sugars
6.4 g
Protein
1429g
Serving Size

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Japanese Spring Rolls

Features:
    Cuisine:

    These were so good. Because I had decided to bake the spring rolls and not fry, I cooked the meat and other filling ingredients before filling. I love garlic, so added some along with some grated carrots and cooked vermicelli noodles. This was an easy recipe with great results. used small spring roll wrappers and got 50 with enough left over to fill a half package gyoza wrappers. Thanks for the recipe3

    • 105 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Japanese Spring Rolls, These crispy treats are easy to make and go nicely with a Japanese or other Asian meal I’ve served them alongside miso soup or a vegetable stir fry and rice They would also be a nice appetizer at a party If you have some of the pork filling left over, it’s great made into Asian-style burgers as well!, These were so good Because I had decided to bake the spring rolls and not fry, I cooked the meat and other filling ingredients before filling I love garlic, so added some along with some grated carrots and cooked vermicelli noodles This was an easy recipe with great results used small spring roll wrappers and got 50 with enough left over to fill a half package gyoza wrappers Thanks for the recipe3, Loved this recipe, quite easy and tasty used wonton wrappers cause that is what I had on hand, I think they would be even better with egg roll wrappers I fried in 1/2 inch of oil and turned once Served with Yoshida and hot mustard for dipping


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    Steps

    1
    Done

    Mix the Pork, Soy Sauce, Pepper, Sugar, Sake, Egg, Sesame Oil, Cabbage and Green Onions in a Bowl.

    2
    Done

    Refrigerate For One Hour.

    3
    Done

    Take a Wrapper and Prepare According to Instructions (mine Require Soaking For 20 Seconds) Until Soft and Pliable.

    4
    Done

    Take a Bit of Pork and Roll It Into a Ball, About the Size of a Golf Ball or Just Slightly Smaller.

    5
    Done

    Put It in the Centre of the Wrapper and Fold the Wrapper Around Until the Pork Is Covered and You Have a Neat Little Parcel.

    6
    Done

    It May Flatten Out Into Little Patties as You Fold the Wrapping Around the Pork.

    7
    Done

    Continue Until All the Wrappers Are Filled.

    8
    Done

    Heat the Oil in a Non-Stick Frying Pan.

    9
    Done

    Fry the Spring Rolls Until They Are Brown and Crispy on Both Sides.

    10
    Done

    Serve Immediately, With Some Soy Sauce Mixed With Chilli Oil For Dipping In.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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