Japanese Spring Rolls

Submitted by Sackville

"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!"

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Yields: 20 spring rolls

ingredients

• 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 (I use Blue Dragon brand)
• 1 tablespoon vegetable oil

directions

1. Mix the pork, soy sauce, pepper, sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
2. Refrigerate for one hour.
3. Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.
4. Take a bit of pork and roll it into a ball, about the size of a golf ball or just slightly smaller.
5. 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. It may flatten out into little patties as you fold the wrapping around the pork.
7. Continue until all the wrappers are filled.
8. Heat the oil in a non-stick frying pan.
9. Fry the spring rolls until they are brown and crispy on both sides.
10. Serve immediately, with some soy sauce mixed with chilli oil for dipping in.

Reviews

[Cilantro in Canada]

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. I used small spring roll wrappers and got 50 with enough left over to fill a half package gyoza wrappers. Thanks for the recipe3

 

[Dawnab]

Loved this recipe, quite easy and tasty. I 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.

 

[ellie_]

These are wonderful for a late supper with fried rice. The leftovers are also great frozen and heated up for lunches. Another plus for these spring rolls is they use a bit less oil than other egg roll recipes, so they seem a bit healthier than the deep fried versions. Thanks for sharing!