Japanese Spring Rolls

Japanese Spring Rolls

Description Edit

Ingredients Edit

  • 300 g ground Pork
  • 2 tablespoons soy sauce
  • 1/4 teaspoon pepper
  • 1 teaspoon Sugar
  • 1 tablespoon sake or 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 Edit

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.

Spring Rolls Videos Edit

Rice Paper Spring Rolls & Sauce03:07

Rice Paper Spring Rolls & Sauce

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