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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 8 |
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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! Ingredients:
300 g ground pork |
2 tablespoons soy sauce |
1/4 teaspoon pepper |
1 teaspoon sugar |
1 tablespoon sake or 1 tablespoon dry sherry |
1 egg, beaten |
2 teaspoons sesame oil |
300 g finely grated cabbage |
4 spring onions, finely chopped |
20 -25 egg roll wraps (i use blue dragon brand) |
1 tablespoon vegetable oil |
Directions:
1. Mix the pork, soy sauce, pepper, sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
2. Refrigerate for one hour.
3. Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.
4. Take a bit of pork and roll it into a ball, about the size of a golf ball or just slightly smaller.
5. 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.
6. It may flatten out into little patties as you fold the wrapping around the pork.
7. Continue until all the wrappers are filled.
8. Heat the oil in a non-stick frying pan.
9. Fry the spring rolls until they are brown and crispy on both sides.
10. Serve immediately, with some soy sauce mixed with chilli oil for dipping in.
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