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