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!"
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Ready In:
1hr 25mins
20 spring rolls




  • 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.

Questions & Replies

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  1. 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
  2. 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.
  3. 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!


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