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

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

Ingredients

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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