Japanese Rolled Pork With Plums Coriander Soy Sauce And Spring Onions Recipes

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JAPANESE SPRING ROLLS



Japanese Spring Rolls image

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!

Provided by Sackville

Categories     Pork

Time 1h25m

Yield 20 spring rolls

Number Of Ingredients 11

300 g ground pork
2 tablespoons soy sauce
1/4 teaspoon pepper
1 teaspoon sugar
1 tablespoon sake or 1 tablespoon 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

Steps:

  • 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.

Nutrition Facts : Calories 153.8, Fat 5, SaturatedFat 1.5, Cholesterol 23, Sodium 298.7, Carbohydrate 20, Fiber 1.1, Sugar 0.8, Protein 6.4

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