Japanese Spring Rolls

Recipe by Sackville
READY IN: 1hr 25mins




  • 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.