Japanese · Dinner
Fried Pork and Vegetable Rolls
Crisp fried rolls wrapped in thin wheat wrappers, filled with seasoned ground pork, shredded cabbage, carrot, scallion, and ginger, bound with soy sauce and sesame oil. Shallow-fried until golden and served hot with a soy-vinegar dipping sauce.
$4
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
651Calories
26gProtein
42.6gFat
38.8gCarbs
5.4gSugar
3.1gFiber
1402mgSodium
85mgChol
10.4gSat Fat
598mgPotassium
78mgCalcium
2.8mgIron
0.7mcgVitamin B12
19mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Finely shred the cabbage and grate the carrot. Mince the garlic and ginger. Finely slice the scallions. In a bowl, combine pork, cabbage, carrot, scallions, ginger, garlic, soy sauce, sesame oil, and cornstarch; mix until tacky.
2
Chill
Cover and refrigerate the filling for 10 minutes so flavors settle and the mixture firms up.
3
Wrap
Lay a wrapper on a work surface, spoon 2 tablespoons filling near one corner, fold and tuck in sides, roll tightly, seal with cornstarch paste. Repeat with remaining wrappers.
4
Fry
Heat vegetable oil in a skillet over medium heat until shimmering. Shallow-fry rolls in batches, turning every 2 minutes, for 6 to 8 minutes until wrappers are golden and crisp.
5
Plate
Drain rolls on paper towels for 2 minutes. Whisk soy sauce, rice vinegar, and sugar for dipping sauce. Halve rolls diagonally and serve with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground pork
- 1212 spring roll wrappers (about 6-inch square)
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 44 scallions
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp cornstarch (for filling)
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water (for sealing wrappers)
- 2/3 cup160ml vegetable oil, for shallow-frying
- 2 tbsp2 tbsp soy sauce (for dipping sauce)
- 2 tbsp2 tbsp rice vinegar (for dipping sauce)
- 1 tsp1 tsp sugar-white (for dipping sauce)
