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!!
[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]
Chop Nappa cabbage into thin strip
Massage with kombu salt for 2-3mins
Add pork mince, chopped prawn, scallion, grated ginger, sliced bamboo shoot
[Chapter2: Seasoning]
Mix everything, and add to the filling
Mix the filling until there's no liquid on the bottom
Chill 20-30 mins
[Chapter3: Dipping sauce]
Mix everything
[Chapter4: How to roll spring roll]
Mix the flour and water for the glue
Make sure the spring roll pastry is room temperature
Place the smooth side on the bottom
Place a wet cloth on the pastry
Check the video instruction for how to roll it
Don't put a wet cloth on the ones already rolled
[Chapter5: Cook spring roll]
Heat oil to 185-190℃ (365-374F)
Make sure the spring roll is around room temperature
Fry for 4 mins (Maximum 4 at once)
Keep the oil around 173-178℃ (343-352F) during cooking
Rest it vertically for 3 mins
Use the edge of the knife to crack the pastry, then slice through
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