Japanese Spring Rolls

Crispy, golden-brown Japanese Spring Rolls are a delightful twist on a beloved appetizer, bursting with umami-rich flavors and fresh textures. These savory delights feature a filling of ground pork, chicken, or tofu combined with shredded green cabbage, julienned carrot, finely chopped shiitake mushrooms, and aromatic green onions. Seasoned with soy sauce, oyster sauce, and a hint of sesame oil, the mixture is sealed into delicate spring roll wrappers, fried to perfection, and served piping hot. Each bite delivers a perfect crunch followed by a flavorful medley that pairs beautifully with a tangy dipping sauce like soy-vinegar or sweet chili. This recipe is quick to prepare, taking only 30 minutes of prep time and 15 minutes to cook, making it perfect for parties, appetizers, or a fun family snack. Enjoy these easy-to-make Japanese Spring Rolls fresh out of the fryer for an irresistible treat that everyone will love!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Spring roll wrappers
• 250 grams Ground pork or chicken (or firm tofu, crumbled)
• 200 grams Green cabbage, shredded
• 1 medium Carrot, julienned
• 4 pieces Shiitake mushrooms, finely chopped
• 2 stalks Green onion, thinly sliced
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce (or vegetarian stir-fry sauce)
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 500 milliliters Oil for frying

Directions

Step 1

Prepare the filling: Heat a pan over medium heat. Add the ground pork or chicken (or crumbled tofu) and cook until browned. Add the shredded cabbage, julienned carrot, shiitake mushrooms, and green onions. Stir-fry until all vegetables are softened.

Step 2

Season the filling: Add soy sauce, oyster sauce, and sesame oil to the pan. Mix well to coat the filling evenly. In a small bowl, dissolve the cornstarch in water and pour it into the pan. Stir until the mixture thickens slightly. Remove from heat and let the filling cool completely.

Step 3

Prepare the spring rolls: Lay a spring roll wrapper on a clean surface in a diamond shape with one corner facing you. Place 2-3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides. Roll up tightly to form a sealed cylinder. Use a dab of water to seal the final edge. Repeat with the remaining wrappers and filling.

Step 4

Heat oil for frying: In a deep pan or wok, heat the oil to 180°C (350°F). To test if the oil is ready, drop a small piece of spring roll wrapper into the oil—it should sizzle immediately.

Step 5

Fry the spring rolls: Carefully add the spring rolls, a few at a time, to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Step 6

Serve: Serve the spring rolls hot with a dipping sauce such as soy sauce mixed with rice vinegar or sweet chili sauce.

Nutrition Facts

Serving size	1189.8 grams (1189.8g)

Amount per serving	% Daily Value*
Calories	5293

Total Fat 516.40g	662%
Saturated Fat 73.50g	368%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 3142mg	137%
Total Carbohydrate 203.00g	74%
Dietary Fiber 15.20g	54%
Total Sugars 13.20g
Protein 20.00g	40%

Vitamin D 92IU	462%
Calcium 205mg	16%
Iron 6mg	33%
Potassium 1146mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.9%

Protein: 1.4%

Carbs: 14.7%