Crispy Spring Roll
Yuki Ohtani @yuki_japanesefood
Tender on the inside, crunchy and delicious on the outside. It is a bit of a step, but I make a large batch and freeze the leftovers to have as a side dish for the next dinner. It's also a hit at home parties!
Open in Cookpad AppCooking Instructions
- 1
Heat sesame oil in a frying pan over medium heat. Sauté ginger until fragrant, then add ground pork and cook until browned. Next, add carrot, bamboo shoots, and shiitake mushrooms, cooking until the vegetables soften.
- 2
Boil the glass noodles for 3 to 5 minutes, then drain and loosen them. Add glass noodles and stir briefly. Then add all ★ seasonings (soy sauce, sake, mirin, sugar, oyster sauce, chicken stock powder). Stir-fry until liquid evaporates. Transfer mixture onto a tray or plate and let cool slightly.
- 3
Place a spring roll wrapper flat on a surface and spoon an appropriate amount of filling near the bottom edge. Roll it up once from the bottom, then fold the left and right sides inward. Roll it up once more, sealing the end securely with potato flour-water paste.
- 4
Deep-fry spring rolls at 170-180°C (340-355°F) for about 3minutes each side until golden and crispy. Drain oil well and serve hot with soy sauce, mustard, or rayu as desired.
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Written by
Hi, I'm a Japanese mom in the US and raising two kids (7&5)🇯🇵🇺🇸 Authentic Japanese Home-cooked recipes ❤️Dinner always comes around fast between school, activities, and daily chaos. Cooking isn’t my favorite, but you know I have to do it. I focus on meals that are easy, healthy, and delicious. I believe in the power of simple, consistent meals—eating healthy only makes a difference if it’s doable daily. For other busy moms, I’m sharing easy Japanese recipes that fit right into our American family life 🫶❤️Instagrum@yuki_ohtani_Tiktok@
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Bánh đa nem rán^^
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Gỏi cuốn Việt Nam
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