Ingredients for Japanese Spring Rolls
- Ground Pork
- 2 tbsp soy sauce
- 1 tsp black pepper
- 1 tbsp sugar
- 1 tbsp sake
- 1 beaten egg
- 1 tbsp sesame oil
- 1 cup shredded cabbage
- Spring Onions
- Egg Roll Wraps
- Vegetable Oil
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How to Make Japanese Spring Rolls
- In a medium bowl, combine 1 lb ground pork, 2 tbsp soy sauce, 1 tsp black pepper, 1 tbsp sugar, 1 tbsp sake, 1 beaten egg, 1 tbsp sesame oil, 1 cup shredded cabbage, and 2 chopped green onions. Mix thoroughly.
- Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
- Prepare your wrappers according to package directions until soft and pliable. (Typically involves gently separating them and lightly spraying with water or oil).
- Take a portion of the pork mixture, about 1.5-2 tablespoons (golf ball sized), and roll it into a ball.
- Place the pork ball in the center of a wrapper. Fold the wrapper over the filling, pleating the edges to create a neat parcel. (Various folding techniques can be used, search 'gyoza folding' for inspiration).
- Gently press the edges to seal and prevent leakage during frying. The spring rolls might flatten slightly as you fold.
- Repeat steps 4-6 until all wrappers are filled.
- Heat about 1/4 inch of vegetable oil in a large non-stick skillet over medium-high heat.
- Carefully place the spring rolls in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the spring rolls from the pan and place them on a wire rack to drain excess oil.
- Serve immediately with a dipping sauce of your choice (soy sauce mixed with chili oil is recommended!).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
7g
Carbs
6g
