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Japanese style Spring Rolls

Spring roll (春巻き) is a very popular dish in Japan.

Japanese style is bit more close to Chinese ones, and often served with soy sauce base dipping sauce.


This recipe is such a masterpiece! Just mix everything, and fry it, done!! But it is super juicy like you never seen before!!


The Juiciest Spring Rolls

[Serving] 10 -12 rolls (2-3 serves)

[Prep time] 30 mins

[Cook time] 5 mins

[Storage] Sauce: 1 weeks in a fridge

[Difficulty] E *(A=Hard E=Easy)


 

[Ingredients] (GRAM)


-Spring roll pastry


-Nappa cabbage 200g

-Kombu salt 1/2tsp (2.5g)

-Pork mince (15-20% fat) 300g

-Prawn 100g

-Ginger (as peeled) 10g

-Scallion 30g

-Bamboo shoot 50g


(Kombu salt)

-Salt 50g

-Kombu 4g


(Seasoning)

-Water 2tbsp (30ml)

-Sesame oil 1tsp (5ml)

-Soy sauce 1tsp (5ml)

-Oyster sauce 1tbsp (20g)

-Sugar 1/2tsp (2.5g)

-Corn flour (Or corn starch) 1tbsp (9g)

-Black pepper some


(Dipping sauce)

-Soy sauce 2tbsp (30ml)

-Rice vinegar 2tbsp (30ml)

-Oyster sauce 2tbsp (40g)

-Sesame oil 1tsp (5ml)

-Ginger (As peeled) 2g


(Pastry glue)

-Water 2tbsp (30ml)

-All purpose flour 1tbsp (10g)


 

[Ingredients] (OUNCE)


-Spring roll pastry


-Nappa cabbage 7oz

-Kombu salt 1/2tsp (0.1oz)

-Pork mince (15-20% fat) 0.66lb

-Prawn 3.5oz

-Ginger (as peeled) 0.3oz

-Scallion 1oz

-Bamboo shoot 1.75oz


(Kombu salt)

-Salt 1.7oz

-Kombu (Dried kelp) 0.1oz


(Seasoning)

-Water 2tbsp (1oz)

-Sesame oil 1tsp (0.2oz)

-Soy sauce 1tsp (0.2oz)

-Oyster sauce 1tbsp (0.7oz)

-Sugar 1/2tsp (0.1oz)

-Corn flour (Or corn starch) 1tbsp (0.3oz)

-Black pepper some


(Dipping sauce)

-Soy sauce 2tbsp (1oz)

-Rice vinegar 2tbsp (1oz)

-Oyster sauce 2tbsp (1.4oz)

-Sesame oil 1tsp (0.2oz)

-Ginger (As peeled) 0.07oz


(Pastry glue)

-Water 2tbsp (1oz)

-All purpose flour 1tbsp (0.35oz)



[Recipe video]


(Chapter)

0:00 The filling

3:07 Seasoning

4:20 Dipping sauce

4:59 How to roll spring roll

7:21Cook spring roll


 

[Instruction]


[Chapter1: The filling]

  1. Chop Nappa cabbage into thin strip

  2. Massage with kombu salt for 2-3mins

  3. Add pork mince, chopped prawn, scallion, grated ginger, sliced bamboo shoot


[Chapter2: Seasoning]

  1. Mix everything, and add to the filling

  2. Mix the filling until there's no liquid on the bottom

  3. Chill 20-30 mins


[Chapter3: Dipping sauce]

Mix everything



[Chapter4: How to roll spring roll]

  1. Mix the flour and water for the glue

  2. Make sure the spring roll pastry is room temperature

  3. Place the smooth side on the bottom

  4. Place a wet cloth on the pastry

  5. Check the video instruction for how to roll it

  6. Don't put a wet cloth on the ones already rolled


[Chapter5: Cook spring roll]

  1. Heat oil to 185-190℃ (365-374F)

  2. Make sure the spring roll is around room temperature

  3. Fry for 4 mins (Maximum 4 at once)

  4. Keep the oil around 173-178℃ (343-352F) during cooking

  5. Rest it vertically for 3 mins

  6. Use the edge of the knife to crack the pastry, then slice through

  7. Dip in the sauce, and you're done mate!!



[FAQ]

Q: Can I use frozen prawn?

A: Yes. I used frozen prawn too



[BGM]

1: My Rules by Alex MakeMusic

2: Warmth by unknown artist

4: A drowsy afternoon by unknown artist


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