Japanese Spring Rolls
Crispy, golden-brown Japanese Spring Rolls are a delightful twist on a beloved appetizer, bursting with umami-rich flavors and fresh textures. These savory delights feature a filling of ground pork, chicken, or tofu combined with shredded green cabbage, julienned carrot, finely chopped shiitake mushrooms, and aromatic green onions. Seasoned with soy sauce, oyster sauce, and a hint of sesame oil, the mixture is sealed into delicate spring roll wrappers, fried to perfection, and served piping hot. Each bite delivers a perfect crunch followed by a flavorful medley that pairs beautifully with a tangy dipping sauce like soy-vinegar or sweet chili. This recipe is quick to prepare, taking only 30 minutes of prep time and 15 minutes to cook, making it perfect for parties, appetizers, or a fun family snack. Enjoy these easy-to-make Japanese Spring Rolls fresh out of the fryer for an irresistible treat that everyone will love!
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 250 grams Ground pork or chicken (or firm tofu, crumbled)
- 200 grams Green cabbage, shredded
- 1 medium Carrot, julienned
- 4 pieces Shiitake mushrooms, finely chopped
- 2 stalks Green onion, thinly sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (or vegetarian stir-fry sauce)
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 500 milliliters Oil for frying
Instructions
Prepare the filling: Heat a pan over medium heat. Add the ground pork or chicken (or crumbled tofu) and cook until browned. Add the shredded cabbage, julienned carrot, shiitake mushrooms, and green onions. Stir-fry until all vegetables are softened.
Season the filling: Add soy sauce, oyster sauce, and sesame oil to the pan. Mix well to coat the filling evenly. In a small bowl, dissolve the cornstarch in water and pour it into the pan. Stir until the mixture thickens slightly. Remove from heat and let the filling cool completely.
Prepare the spring rolls: Lay a spring roll wrapper on a clean surface in a diamond shape with one corner facing you. Place 2-3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides. Roll up tightly to form a sealed cylinder. Use a dab of water to seal the final edge. Repeat with the remaining wrappers and filling.
Heat oil for frying: In a deep pan or wok, heat the oil to 180°C (350°F). To test if the oil is ready, drop a small piece of spring roll wrapper into the oil—it should sizzle immediately.
Fry the spring rolls: Carefully add the spring rolls, a few at a time, to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
Serve: Serve the spring rolls hot with a dipping sauce such as soy sauce mixed with rice vinegar or sweet chili sauce.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
