These are the spring rolls that I grew up with.This has become my husband's most requested meal item.I use a 600W microwave.Adjust the amount of umeboshi (salt-cured plum) paste to spread on the shiso leaves to taste. If you don't have Japanese leeks or ginger, the chicken tenders can also be simply steamed with sake and a pinch of salt. Recipe by Kazapi-

I created this as a drinking appetizer for cherry blossom viewing!Deep-frying for a while at low temperature helps them keep their crispy texture even after they've cooled down!The key is to close up the wrappers completely with the katakuriko and water mixture so that the filling won't come out. Recipe by Kirakira

Even though deep frying is a bother, it's worth it for this recipe.This recipe is the best one for making spring rolls.- Since you cook the chicken beforehand, you don't have to worry about it being cooked through when frying the spring rolls.- In Step 4, place the cheese as close to the bottom as possible, start wrapping from that end, placing the perilla leaf at the opposite end so the leaf shows through the skin for a beautiful roll . For 10 spring rolls. Recipe by meg526

Great for when you need another dish, or to pack in your bento lunch boxes. It's convenient to use frozen pre-made spring rolls, but I wanted to eat ones stuffed with lots of ingredients, just like the ones I ate ages ago. So I made these from scratch. They're great freshly fried, and also cooled. Recipe by way2go

A good friend shared this recipe and it has been my go-to recipe everytime I need my spring roll craving fixed.

I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.The shiso leaves make a big difference, so I definitely recommending including them.The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp.The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705

I make these when I feel like eating spring rolls. It is very easy, so please give it a try.Cut the Japanese leeks and chicken as thinly as possible. You can enjoy many different variations. It is very tasteful if you mix in cheese or thinly sliced Shiso leaves. Dip the freshly fried spring rolls into salt or Ponzu sauce (citrus based soy sauce) and enjoy. Recipe by Hitoko2012

I remembered my mother making this for me when I was a child, so I'm now making it for my children.If you fold the sides in before wrapping the spring rolls they will wrap up neatly.Fry at low temperature to ensure the chicken will be cooked properly. For 12 sticks. Recipe by Chakomonki-

An item I like to serve at parties!Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets.

A great snack! Also good with rice!

I used high-protein chicken tenders instead of the usual shrimp. My friends really like this.You can wrap anything you like. You don't need the decoratively cut carrots. If you wrap the rolls quite tightly, they are less likely to fall apart. The sake and olive oil make the chicken very tender. Recipe by mini