Japanese Spring Rolls Recipe: Crispy and Delicious Appetizers
These Japanese Spring Rolls are a crispy and delightful treat that are surprisingly easy to make, perfect as an appetizer for a party or a delicious addition to your Japanese or Asian meal. They pair wonderfully with miso soup, a fresh vegetable stir-fry, and steamed rice. If you have leftover pork filling, it can be transformed into flavorful Asian-style burgers, making this recipe not only versatile but also convenient.
Here’s how you can make these mouthwatering spring rolls in the comfort of your kitchen. With a total preparation and cooking time of just 1 hour and 25 minutes, this recipe yields 20 golden, crispy spring rolls that are sure to impress.
Ingredients:
- 300 grams ground pork
- 2 tablespoons soy sauce
- ¼ teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon dry sherry
- 1 large egg
- 300 grams cabbage, finely shredded
- 4 spring onions, finely chopped
- 20-25 spring roll wrappers (adjust based on size)
- 1 cup vegetable oil (for frying)
Instructions:
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Prepare the Filling:
- In a large mixing bowl, combine the ground pork with soy sauce, black pepper, sugar, sake, dry sherry, and the egg. Stir well until the mixture is thoroughly combined and the seasonings are evenly distributed.
- Add the finely shredded cabbage and chopped spring onions to the bowl. Mix again until all the ingredients are well incorporated.
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Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate the pork mixture for at least one hour. This helps the flavors meld together and makes the filling easier to handle.
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Prepare the Wrappers:
- Follow the instructions on your spring roll wrapper package to prepare them. Most require a brief soak in warm water (about 20 seconds) to become soft and pliable. Lay each wrapper flat on a clean surface, ready for filling.
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Assemble the Spring Rolls:
- Take a small portion of the pork mixture, approximately the size of a golf ball, and place it in the center of a wrapper.
- Fold the sides of the wrapper over the filling, then roll it up from the bottom to form a neat, compact parcel. If necessary, lightly moisten the edges of the wrapper with a bit of water to seal it well. Continue this process until all the wrappers are filled and rolled.
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Cook the Spring Rolls:
- Heat the vegetable oil in a non-stick frying pan over medium heat.
- Once the oil is hot, carefully place the spring rolls in the pan, making sure not to overcrowd them. Fry the rolls in batches if necessary.
- Cook each spring roll for about 2-3 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them gently to ensure an even crispiness.
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Serve:
- Remove the cooked spring rolls from the pan and drain on paper towels to remove any excess oil.
- Serve the spring rolls immediately, accompanied by a dipping sauce of soy sauce mixed with a touch of chili oil for an extra kick.
Notes:
- Spring Roll Wrappers: Make sure to handle the wrappers carefully as they can be delicate. Soaking them just until soft ensures they are pliable enough to roll without tearing.
- Oil Temperature: If the oil is too hot, the rolls may brown too quickly on the outside while remaining uncooked inside. Maintain medium heat for even cooking.
Enjoy these crispy Japanese Spring Rolls as a tasty appetizer or as part of a delightful Asian-inspired meal. They are perfect for impressing guests at a party or adding a special touch to your dinner. 🌟🍴
Nutritional Information (per serving):
- Calories: 153.8
- Fat Content: 5 grams
- Saturated Fat: 1.5 grams
- Cholesterol: 23 mg
- Sodium: 298.7 mg
- Carbohydrates: 20 grams
- Fiber: 1.1 grams
- Sugar: 0.8 grams
- Protein: 6.4 grams
Yield: 20 spring rolls
