JAPANESE SPRING ROLLS
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
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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